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Spaghetti Pie

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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)

  • Prep Time: 5 mins,
  • Cook Time: 30 mins,
  • Rating:
    Rate this recipe
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...

Ingredients

  • 8 ounces spaghetti, cooked (about 1/2 a package)
  • 2 large eggs, whisked
  • 1/2 cup parmesan cheese, divided
  • 1 pound ground turkey (you could also use ground beef or chicken)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 cups weelicious tomato sauce
  • 1 cup ricotta cheese
  • 1/2 teaspoon italian herbs
  • 1 cup mozzarella cheese, grated

Preparation

  1. 1. Preheat oven to 350 degrees.
  2. 2. Place the cooked spaghetti in a bowl and coat with 1 tbsp of olive oil.
  3. 3. Combine the eggs and 1/4 cup of Parmesan cheese in a bowl. Add mixture to the spaghetti and mix.
  4. 4. Place the spaghetti mixture into a greased deep-dish pie plate and spread to make a “pie crust”.
  5. 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. 6. Pour the marinara sauce over the meat and stir to combine.
  7. 7. In a bowl stir the Ricotta cheese, the remaining 1/4 cup of Parmesan cheese and Italian herbs to combine.
  8. 8. Spread the Ricotta/Parmesan cheese mixture over the pasta, then layer the marinara mixture and finally, top with 1 cup of mozzarella.
  9. 9. Place dish on a sheet pan and bake for 30 minutes.
  10. 10. Cool, cut into wedges and serve.
Spaghetti Pie

Nutrition Information

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Comments






  1. Lesley

    August 20, 2014 at 4:43 pm

    Such great ideas, thank you!

  2. Kendra

    June 26, 2014 at 6:37 pm

    We are trying to up veggies and lower grains around our house. Do you think substituting spaghetti squash for noodles would work in this recipe? I worry it would be too wet.

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  4. fbtena

    January 2, 2014 at 10:28 pm

    This recipe is just so delicious. Better than plain spaghetti. My two year old loved it. Thanks Catherine.

  5. Debbie

    October 7, 2013 at 11:57 am

    Hi! If I want to make it meatless should I add more ricotta? How much would you suggest? Thanks!!

    • catherine

      October 7, 2013 at 12:09 pm

      Hmm I would probably keep everything the same and just omit the meat. You don’t want to add too much cheese!

  6. joslyn

    October 1, 2013 at 7:18 pm

    Can u use it without the herbs and ricotta cheese.

  7. joslyn

    October 1, 2013 at 7:16 pm

    can u use it without the herbs and ricotta cheese

  8. maryjane

    August 9, 2013 at 10:33 am

    i really like you coke and i always follow ,,and do the day i have time for my maels

  9. Kathy Bones

    June 25, 2013 at 7:08 pm

    How can I tell if the egg is thoroughly cooked? I used my pet chickens’ eggs so I’m not really worried, but I don’t want to inhibit absorption of B vitamins every time I make this if the egg is still raw.

  10. Elizabeth@Table4Five

    April 30, 2013 at 4:20 pm

    This reminds me of the Spasagna served at Cheddar’s. The only thing I don’t have is a deep-dish pie pan, could I use a corningware baking dish?

    • catherine

      May 1, 2013 at 10:30 am

      That should work!

  11. taina

    April 1, 2013 at 1:40 pm

    what can i use to substitute the recotta cheese

    • catherine

      April 1, 2013 at 2:25 pm

      Cottage cheese would work!

  12. taina

    April 1, 2013 at 1:38 pm

    what can you use instead of ricotta cheese. is there any thing else i could use

    • Adedayo

      February 3, 2014 at 1:28 am

      I have no idea snowbrush. I’ve aladery given some away as I don’t want quite that much. I’m having a hard time as it is finding places to store all the onions, garlic, potatoes, squash, etc. The bucket is metal and is one we picked up at Jerry’s 4 years ago. We have that wheelbarrow and a two-wheeled garden cart. I love both of them but the two-wheeled cart is my go-to for big jobs. Right now it is piled high with garden debris that I am clearing out for winter.

  13. Megan

    March 12, 2013 at 11:44 pm

    I am planning on making this for a Pi day potluck at the school I teach at. Would you suggest assembling it the night before and then having one of the school secretaries stick it in the oven before lunch or bringing it already baked to school and trying a quick reheat? Thanks for any help you can provide! This teacher loves your recipes : )

    • catherine

      March 13, 2013 at 11:24 am

      Assembling the night before and then baking just before serving is probably the best! You can definitely make it completely, allow it to cool, store in the fridge overnight and reheat the following morning, too! This recipe is as good for leftovers as it is when it is first made!

  14. Jen

    February 25, 2013 at 6:35 pm

    I have this baking right now and it smells great! This recipe is gonna be a keeper :)

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  16. courtney

    January 26, 2013 at 8:03 pm

    Awesome recipe :-) it was simply and easy to prepare. Added some spinach in there. I might try adding the purred carrots into the sauce next time. Seems like a clever way to get more veggies in there. My family loves this.

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  18. brei

    December 17, 2012 at 12:37 am

    This is an amazing recipe from the cookbook! I used cottage cheese instead of ricotta and added a layer of spinach between it and the meat. So good!

  19. angelicsmile

    November 11, 2012 at 8:54 pm

    This is my favorite recipe and my new favorite food! I will buy your cookbook in amazon! Thank you Catherine! By the way you are very beautiful :)

  20. msdrea

    November 8, 2012 at 9:05 pm

    My 12 month old loved it! Gobbled it right up, I think next time I will add some veggies….any suggestions?

  21. angelicsmile

    November 7, 2012 at 11:14 am

    I love this and this also my husband favorite :) 10000000starsss!

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  29. Trisha

    January 10, 2012 at 11:33 am

    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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  32. jellyjello

    July 11, 2011 at 11:36 pm

    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!

  33. HaileysMama

    May 18, 2011 at 11:06 pm

    Delicious!!! This is definitely be a regular for dinner around here!

  34. Andree

    April 16, 2011 at 7:44 pm

    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.

  35. Yulia

    April 3, 2011 at 1:02 pm

    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.

  36. Brenna

    February 23, 2011 at 7:20 pm

    I am loving this! Thank you!

  37. Terri

    December 11, 2010 at 5:39 pm

    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

  38. PattiR

    December 3, 2010 at 8:54 am

    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!

  39. Adina

    November 23, 2010 at 4:22 pm

    I am planning to make this tonight, it looks so good!!

  40. Sheryll

    November 21, 2010 at 11:54 pm

    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!

  41. Julie

    November 3, 2010 at 7:05 am

    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!

    • catherine

      November 3, 2010 at 6:18 pm

      8 oz of dry spaghetti :)

  42. Lisa

    October 21, 2010 at 12:49 pm

    This is hands down our new favorite family recipe!

  43. Erica

    October 12, 2010 at 3:14 pm

    I was wondering if you can use canola oil in place of the olive oil and regular shredded mozzerella cheese instead of grated?

    • catherine

      October 13, 2010 at 1:02 pm

      Yes you can :) They both work the same!

    • Erica

      October 13, 2010 at 7:49 am

      I ended up making it with what I had and it turned out great! So yummy!!!!!

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  45. Kirsty

    September 28, 2010 at 5:11 pm

    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! :)

  46. Erin

    September 11, 2010 at 4:48 pm

    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!

  47. Mary

    September 8, 2010 at 1:41 pm

    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!

    • Courtney

      September 9, 2010 at 1:36 pm

      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.

  48. Rosemamie

    September 5, 2010 at 6:41 pm

    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 :)

    • Samantha

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  49. Sarah

    September 4, 2010 at 12:15 am

    I used breaded baked eggplant between teh ricotta and marinara and it was a great way to add extra veggies

  50. Cosette

    September 3, 2010 at 3:15 pm

    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!

  51. Meg

    September 2, 2010 at 10:08 pm

    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

  52. Stephanie

    September 2, 2010 at 8:39 pm

    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!

  53. Meg

    September 2, 2010 at 8:49 am

    Would it freeze well if I were to make two?
    Any suggestions?

    • catherine

      September 2, 2010 at 3:10 pm

      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!

      • Jess

        January 20, 2012 at 9:56 pm

        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!

        • laura520

          May 29, 2013 at 7:18 am

          Did you pre-bake it before freezing? Or just freeze after assembling? I plan to make one for freezing also.

  54. Kitty

    September 1, 2010 at 5:37 pm

    I’ve seen silken tofu often used as a ricotta replacement. Might also be able to use it as an egg replacement….

  55. Bri

    September 1, 2010 at 5:26 pm

    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. :)

  56. Lisa

    September 1, 2010 at 3:36 pm

    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!!

    • Courtney

      September 9, 2010 at 1:32 pm

      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:)

  57. Autumn

    August 31, 2010 at 11:34 pm

    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!

    • catherine

      September 2, 2010 at 5:22 pm

      I read somewhere that you can puree silken tofu and use that as a substitute :)

  58. Beth

    August 31, 2010 at 11:02 pm

    I tried a similar recipe once and it had a very strong egg flavor. Can you taste the egg in yours?

    • catherine

      September 2, 2010 at 5:24 pm

      Can’t taste the egg at all! This recipe was a huge hit!

  59. Sarah

    August 31, 2010 at 8:09 pm

    My son was recently diagnosed w/ a dairy allergy. What do you use for a cheese substitute?

    • catherine

      September 2, 2010 at 5:27 pm

      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 :)

    • Sara

      September 1, 2010 at 2:04 pm

      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!

  60. Sylvia

    August 31, 2010 at 7:29 pm

    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.

    • Jane

      February 4, 2014 at 1:58 am

      wow, may del monte carbonara na pala, sana mnaigg available na din sya dito…i am using their spaghetti sauce sweet style sa spaghetti at ang sarap, benta lagi sa guests! hehehe! your carbonara looks really delicious, sarap ng spam bacon…though we havn’t tried it over carbonara, laging bacon lang add ko sometimes beef sausage! thanks for sharing. have a great week. :)

    • catherine

      September 2, 2010 at 5:31 pm

      You can just leave out the egg and it probably won’t cut like a pie but it still will be delicious!

  61. Sara

    August 31, 2010 at 4:58 pm

    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?

    • catherine

      September 2, 2010 at 5:32 pm

      You can puree silken tofu to replace the ricotta :)

  62. Aliya

    August 31, 2010 at 2:24 pm

    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.

  63. JZP

    August 31, 2010 at 12:04 pm

    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.

    • catherine

      August 31, 2010 at 12:57 pm

      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.

  64. Miranda Merten

    August 31, 2010 at 10:08 am

    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.

  65. karen

    August 31, 2010 at 2:09 am

    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