If someone asked me my family’s top 10 recipes without a doubt Spaghetti Pie would be one of them. First of all, anything with the word “pie” in the title is an easy sell with kids and adults. Now add the word spaghetti and you’ve got an exacta!

Vegetarian Spaghetti Pie recipe from Weelicious.comPin

Several people using Weelicious Menus wanted to know if I could make a vegetarian version of this Weelicious classic, so I create Vegetarian Spaghetti Pie. It’s filled with tiny pieces of vegetables, a zippy red sauce, eggs, parmesan and ricotta cheese for protein and spaghetti as the carbohydrate making it a dish with everything you need all rolled into one!

Vegetarian Spaghetti Pie recipe from Weelicious.comPin

The best part is that the Vegetarian Spaghetti Pie can be made a day ahead if needed and baked 30 minutes before you’re ready to eat. Cut right into it for a big slice of a recipe that will hopefully become one of your family’s top 10 favorites too!

Vegetarian Spaghetti Pie recipe from weelicious.comPin

Vegetarian Spaghetti Pie

Vegetarian Spaghetti Pie is filled with tiny pieces of vegetables, a zippy red sauce, eggs, parmesan and ricotta cheese for protein and spaghetti as the carbohydrate making it a dish with everything you need all rolled into one!
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Author: Catherine McCord
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


  • 8 ounces spaghetti, cooked, about 1/2 package
  • 2 large eggs, whisked
  • 1/2 cup grated parmesan cheese, divided
  • 2 tablespoons olive oil, divided
  • 1 garlic clove, minced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 large carrot, peeled and diced
  • 1 stalk celery, diced
  • 1/2 teaspoon kosher salt
  • 2 cups weelicious tomato sauce
  • 1 cup ricotta cheese
  • 1/2 teaspoon Italian herbs
  • 1 cup grated mozzarella cheese


  • Preheat oven to 350F degrees.
  • Place the cooked spaghetti in a bowl and coat with 1 tablespoon of olive oil.
  • Combine the eggs and 1/4 cup Parmesan cheese in a bowl. Add the mixture to the spaghetti and stir to mix well.
  • Place the spaghetti mixture into a greased deep-dish pie plate and spread to make a “pie crust”.
  • Heat 1 tablespoon of the oil in a sauté pan over medium heat. Add the garlic, onions, red bell peppers, carrots, celery, salt and sauté for 5 minutes, until soft.
  • Pour the tomato sauce over the vegetables and stir to combine.
  • In a bowl stir together the ricotta cheese, the remaining 1/4 cup of Parmesan cheese and Italian herbs to combine.
  • Spread the Ricotta/Parmesan cheese mixture over the pasta, then layer the vegetable mixture and finally, top with the mozzarella.
  • Place dish on a sheet pan and bake for 30 minutes.
  • Cool, cut into wedges and serve.


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About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. My 3 young kiddos love this! It’s been on our weekly/monthly rotation for a while now. Such a win win since it’s nutritious, meat free (for this veggie loving mom) and everyone in our household gives it 2 thumbs up 🙂

  2. Spaghetti Pie isn’t something found here in the UK so I don’t know if it’s meant as a snack or meal, It’s lovely, I baked as written but cooked a pot of veggy-mince/onion/garlic which is what I normally do when going the Bolognese route to add after to make it a dinner-meal (the vegetables are an addition in those quantities, not a meal). Tomato Sauce here is ‘Ketchup’ but we have ‘Passata’, sieved tomatoes in cartons/jars, so used that. Went well with an Italian vegetable medley, ratatouille. Will make again, loved the cheese amounts, will be good in lunchboxes.

  3. We work around an egg allergy in our house. Do you have any recommended alternatives to the egg in this recipe?

  4. Made this tonight. Had my four-year old help hoping she would like it. No dice…”too much sauce”. But, my two year old was a fan and my husband and I thought it was REALLY good. Still searching for something we can ALL eat and not end up making three separate dinners. But, I will def make this again…for me!

  5. I just popped mine in the oven. Thought it was important to point out MY prep time was more like an hour! I recognize you listed items already half-prepped: veggies diced, spaghetti cooked, etc. However, I think it’s only fair to include full prep time in your listing. Maybe it’s my fault for trying this out on a school night:) . Hope it comes out well at least!

  6. I really want to make this recipe but my son is allergic to eggs. Should I just omit the eggs, or use flax eggs instead? If you could recommend an alternative, I’d greatly appreciate it!

  7. Yum! My husband, brother and law, and 21 month old scarfed this down (as did I)! You’re recipes are so tasty, quick and fun to make with my daughter. Thank you!

  8. This was delicious! Even my carnivore husband loved it. We can’t wait to eat leftovers tomorrow! Thanks for another fantastic recipe Catherine!

  9. I am in the process of making this AGAIN–I’ve always made it w/out meat as my husband is a vegetarian–but my picky-eater 7 yr old loves this dish as well, even requests it. I always add my own organic carrot puree to the sauce to boost more veggie power for my son, who would never eat a vegetable in his life were it up to him. Absolutely a favorite here. Thank you!

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