Spaghetti Pie
Sometimes when I’m trying to come up with new recipe ideas, I try to think of two foods I know my kids love and then build a dish around it. I’ve discovered that if I make meals that take the form of a muffin, cake, cookie or pie, my guys are instantly intrigued. I’ve had great results with Sweet Beet Cookies, Breakfast Cupcakes and Veggie Pancakes, but I really thought I hit the jackpot when I came up with Spaghetti Pie. When I told Kenya I was making him a Spaghetti Pie for dinner, he actually started giggling, “what’s Spaghetti Pie, Mommy?!” “Well, it’s….Spaghetti Pie!” I realized that’s all I had to say — no explanation, description or convincing needed. The only downer is that I had planned on having leftovers, but there were none to be had. Bye bye Spaghetti Pie!
Spaghetti Pie (Serves 6)
8 oz Spaghetti, cooked (about 1/2 a package)
2 Large Eggs, whisked
1/2 Cup Parmesan Cheese, divided
1 Lb Ground Turkey (you could also use ground beef or chicken)
2 Tbsp Olive Oil
1/2 Tsp Salt
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
2 Cups Weelicious Tomato Sauce or 1 16 Oz Jar Marinara Sauce
1 Cup Ricotta Cheese
1/2 Tsp Italian Herbs
1 Cup Mozzarella Cheese, grated
1. Preheat oven to 350 degrees.
2. Place the cooked spaghetti in a bowl and coat with 1 tbsp of olive oil.
3. Combine the eggs and 1/4 cup of Parmesan cheese in a bowl. Add mixture to the spaghetti and mix.
4. Place the spaghetti mixture into a greased deep-dish pie plate and spread to make a “pie crust”.
5. Heat 1 Tbsp of oil in a sauté pan over medium heat and cook the ground turkey, salt, garlic and onion powder for 5 minutes or until the meat is cooked through.
6. Pour the marinara sauce over the meat and stir to combine.
7. In a bowl stir the Ricotta cheese, the remaining 1/4 cup of Parmesan cheese and Italian herbs to combine.
8. Spread the Ricotta/Parmesan cheese mixture over the pasta, then layer the marinara mixture and finally, top with 1 cup of mozzarella.
9. Place dish on a sheet pan and bake for 30 minutes.
10. Cool, cut into wedges and serve.
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This was always one of my favorite dishes growing up! My mom would typically use one of the super-chunky spaghetti sauces and toss in a bunch of extra veggies instead of the meat. I came up with a much simpler muffin-sized version for my son a while back: http://muffinfixation.blogspot.com/2009/09/jack-sht-stalker-spaghetti-special.html
What a great idea! Anything that makes food more fun for kids is definitely a keeper! Way to ramp up a tried and true dish like spaghetti.
Will this still hold together if you don’t include the meat? We keep kosher, so need to do this meatless. I would think so, given the eggs.
Yes it will
just pour the marinara sauce on top of the ricotta – you may want to put more ricotta since you are leaving the meat out.
it’s quite possible that this will be sitting on my table for dinner tonight. i don’t have ricotta – but i have feta. And i’ll use morningstar crumbles to make it vegetarian.
This sounds delicious, but my daughter and I can’t have dairy. We’ve got the cheese part covered, but I haven’t found a good substitute for ricotta. Any ideas?
You can puree silken tofu to replace the ricotta
My mom’s made this for years, it’s been a favorite for a LONG time! Sadly both of my kids are allergic to eggs, so it’s a no-go for us.
You can just leave out the egg and it probably won’t cut like a pie but it still will be delicious!
My son was recently diagnosed w/ a dairy allergy. What do you use for a cheese substitute?
My favorite non-dairy cheese is Daiya (they have it at Whole Foods, not sure where else). It actually melts and tastes kinda like real cheese!
You can puree silken tofu for the ricotta and if you go to your local health foods store, ask for vegan cheese and some of them melt really well
I tried a similar recipe once and it had a very strong egg flavor. Can you taste the egg in yours?
Can’t taste the egg at all! This recipe was a huge hit!
Thanks for another awesome recipe. I would like to have it meat less so I would add more ricotta but how do I make it egg free too. I think eggs are yucky!
Thanks for always taking time to answer all the modification questions!
I read somewhere that you can puree silken tofu and use that as a substitute
I have made this for years (my mom used to make it for us when we were kids). I recently started mixing spinach into the ricotta layer to help add some veggies to my LO’s meals. Yummy!!
I do the same things with all my pasta dishes (lasagna, baked ravioli, etc). I also add pureed carrots to my marinara sauce. We eat a good amount of veggies, but can’t ever hurt to get that little extra:)
I make something similar to this and we call it pasketti pizza! We put pepperoni on the top! You can put any topping on it to make it fun as well.
I’ve seen silken tofu often used as a ricotta replacement. Might also be able to use it as an egg replacement….
Would it freeze well if I were to make two?
Any suggestions?
Not sure about how well this would freeze since the pasta is already cooked and I never got a chance to freeze them (they ate it all up!!) If you end up freezing, let me know how it comes out!
I divide it into two pie dishes and freeze one. Thaw overnight in the fridge, bake as directed, and it comes out tasting like you just made it!
My entire family loved this – me, my husband and my toddler sons. I didn’t have a pie dish so I just made in an 9×9 glass baking dish. Worked perfectly. Same idea as lasagna but much easier to make!
Ok, I posted earlier asking if the recipe could be doubled and one frozen, then I thought, that’s crazy, I don’t even know if I like it. So I went out and bought the ingredients and made it for dinner along with a side salad and garlic bread.
I am here to tell you that I LOVE THIS RECIPE!
It will be made again and again. SoooooGooooD
I doubled this, made it for company, and everyone loved it, even the kids! I make a similar dish, but this one caused my husband to rave all the way until lunch the next day when he polished off the leftovers. He even told me I needed to frame this recipe and put it up in the kitchen! I think it was a hit!
I used breaded baked eggplant between teh ricotta and marinara and it was a great way to add extra veggies
Made this for dinner tonight, Hubby LOVED it! Thing 1 was not so impressed, but that’s typical..he’s extra picky. Thing 2 finished his plate as well. Big winner in our house
My mom used to make this for dinner (meatless) and then we would eat the leftovers the next day for breakfast. To this day (some 30 odd years later) I occasionally wake up craving cold spaghetti pie!!
I haven’t tried this with my daughter yet … but now that I am thinking about it I just might try it tonight!
That is so funny! I made a baked spaghetti dish a couple of days ago. I was sitting everything out for leftovers last night and just took my fork and got a bite of it while still cold. It was absolutely delicious. I ended up eating it cold for dinner. My husband thought I was crazy. I had never had cold spaghetti before and boy was I missing out.
This was so good! I was actually pleasantly surprised. I figured it would taste like…well, leftover spaghetti and tomato sauce. But it was nothing like that at all! It was a warm, comfort-food kind of casserole.
I make a lot of these dishes exclusively for my daughter and just freeze the leftovers. I taste everything before I give it to her, but this is one of the first that actually made me say “ohmigosh” out loud, and then run over to my hubby with a forkful. Thanks so much! This site is truly a lifesaver!
I just made this for the second time but used spaghetti squash this time around for a healthier alternative. It was just as good and filling with the squash as with regular pasta!
[...] called weelicious.com. She has some great snack and meal ideas. I’ve already tried the Spaghetti Pie, Banana Oatmeal Chocolate Chip Cookies, and Chicken and Wild Rice Casserole. All very yummy and [...]
I was wondering if you can use canola oil in place of the olive oil and regular shredded mozzerella cheese instead of grated?
I ended up making it with what I had and it turned out great! So yummy!!!!!
Yes you can
They both work the same!
This is hands down our new favorite family recipe!
in this recipe, do you mean 8oz. of dry spaghetti and then cook it or 8 oz. of cooked spaghetti? I did the first and it seems like a lot of spaghetti. It’s in the oven so we’ll see how it comes out!
8 oz of dry spaghetti
Wow what a great idea! The little one and I live spaghetti so this will definitely twist things up a bit at dinner time. I will be sure to try this recipe out!
I am planning to make this tonight, it looks so good!!
I made this last night – it was delish! My husband ate half of the pie himself. When i told my 4 year old what we were having, she started dancing around the kitchen singing “spaghetti pie, spaghetti pie”. She LOVED pressing the squishy noodles into the pan. Great recipe, great site! Thanks!
Could this be assembled a day before and then cooked the next day. I always try to have dinner oven ready since I get off work at 6pm.
Thanks
I am loving this! Thank you!
Just tried this today. I only used 1/2 lb of grass fed ground beef and added more ricotta. Baked it in 2qt casserole dish and it turned out beautiful. My 21 months old son and husband love it. Thanks for the great recipe.
This was an instant hit at dinner tonight. My daughter took one bite, looked at me with a big smile and said “YUMMY!” I used quinoa pasta for an extra nutritional boost and added some diced peppers and zucchini to the turkey.
Delicious!!! This is definitely be a regular for dinner around here!
excellent recipe!! my 1yo and my husband and me loved it!! i baked it in a spring-form pan and added an extra layer.. great presentation! my husband was so impressed and said he felt like he was in a restaurant! served with eggplant parm sticks!
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I’ve really been into my crock pot lately, and I’ve noticed that you other crock pot pasta dishes, do you think this would work in the crock pot, too? If so, how long would you cook it?
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