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Easy Baked Spaghetti Pie with Cheesy Meat Sauce

A thick, wedge-shaped slice of spaghetti pie topped with meat sauce and melted cheese.
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Make this hearty spaghetti pie for a comforting, sliceable dinner. It layers tender pasta, savory ground beef marinara, creamy ricotta, and melted mozzarella for a satisfying family meal.

Ingredients

Scale
  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 24 ounces marinara sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and black pepper to taste
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 1/4 cup water

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9-inch pie dish.
  2. Cook the spaghetti according to package directions until al dente. Drain well and set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned. Drain excess fat.
  4. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more.
  5. Stir in the marinara sauce, oregano, and basil. Season with salt and pepper. Simmer for 5 minutes. Remove from heat.
  6. In a medium bowl, combine the ricotta cheese, egg, and Parmesan cheese. Mix until smooth. Season lightly with salt and pepper.
  7. In a large bowl, toss the cooked spaghetti with 1/4 cup of the meat sauce and the 1/4 cup of water until the pasta is lightly coated.
  8. Press half of the coated spaghetti mixture firmly into the bottom and up the sides of the prepared pie dish to form a crust.
  9. Spread the ricotta cheese mixture evenly over the spaghetti crust.
  10. Spoon the remaining meat sauce over the ricotta layer.
  11. Top the sauce with 1 cup of the mozzarella cheese.
  12. Arrange the remaining spaghetti mixture over the mozzarella layer, pressing down gently.
  13. Sprinkle the remaining 1 cup of mozzarella cheese over the top.
  14. Bake for 30 to 35 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
  15. Let the spaghetti pie rest for 10 minutes before slicing and serving.

Notes

  • For a make ahead casserole, assemble the pie completely, cover it, and refrigerate for up to 24 hours before baking. Add 10 minutes to the baking time if baking directly from the refrigerator.
  • This is a great weeknight pasta dinner because you can substitute ground turkey or Italian sausage for the ground beef.
  • If you want a crispier crust, brush the bottom layer of spaghetti lightly with melted butter before adding the ricotta.

Nutrition

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