The taste is predictable, it’s the presentation that makes it great! Spaghetti Pie is best prepared from ‘left-over’ spaghetti and home made meat sauce. It can also be made using bottled marinara sauce with freshly browned ground beef and sautéed chopped onion.

Spaghetti Pie

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Course: Dinner
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Degree of Difficulty : Moderately difficult
Servings: 8 people
Tip : This dish becomes really easy to make if you have left over spaghetti tossed with sauce, just add the other ingredients and you have 1/2 the recipe done.


  • 1 1/2 cups home made spaghetti meat sauce room temperature
  • 1/2 cup ricotta cheese drained through a fine sieve
  • 3 whole eggs
  • 1/2 cup grated Parmigiano-Reggiano
  • 1 cup grated mozzarella cheese
  • 1 lb spaghetti cooked al dente
  • 2 tbsp chopped parsley


Gather all ingredients before starting recipe.

  • Pre-heat oven to Convection Oven350 °F
  • Spray a 7" deep cake pan with vegetable spray.
  • Cook spaghetti until al dente and drain, allow to cool slightly and mix with sauce.
  • Whisk together 1/2 cup ricotta cheese, 3 whole eggs, 1/2 cup grated Parmigiano-Reggiano, 1 cup grated mozzarella cheese, and 2 tbsp chopped parsley. Combine with 1 1/2 cups home made spaghetti meat sauce and 1 lb spaghetti, cooked. Toss to combine well, making sure that the spaghetti is evenly coated.
  • Place in a pre-heated 350°F oven and bake for 25-30 minutes or until the top is beginning to brown, then remove and allow the pie to rest for 5-10 minutes before cutting into wedges to serve.

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