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Easy Baked Spaghetti Pie with Ricotta Layer

A thick, square slice of baked spaghetti pie layered with meat sauce and melted mozzarella cheese on a white plate.
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Make this easy spaghetti pie for a comforting, sliceable pasta bake. It layers spaghetti, meat sauce, and a creamy ricotta filling, then bakes until golden brown.

Ingredients

Scale
  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 24 ounces marinara sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9-inch pie plate or springform pan.
  2. Cook the spaghetti according to package directions until al dente. Drain well and set aside.
  3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the ground meat and cook, breaking it up, until browned. Drain off any excess fat.
  4. Stir in the garlic, marinara sauce, oregano, salt, and pepper into the meat mixture. Simmer for 5 minutes. Remove from heat.
  5. In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, and parsley. Mix until smooth.
  6. In a large bowl, toss the cooked spaghetti with about 1 cup of the meat sauce until lightly coated.
  7. Press about two-thirds of the sauced spaghetti mixture firmly into the bottom and up the sides of the prepared pie plate to form a crust.
  8. Spread the ricotta mixture evenly over the spaghetti crust.
  9. Spoon the remaining meat sauce over the ricotta layer.
  10. Top the sauce evenly with the mozzarella cheese.
  11. Bake for 25 to 30 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
  12. Let the spaghetti pie cool in the pan for 10 minutes before slicing and serving.

Notes

  • You can prepare the meat sauce and ricotta mixture a day ahead. Store them separately in the refrigerator.
  • For a make ahead option, assemble the entire pie, cover it tightly, and refrigerate for up to 24 hours before baking. Add 10 to 15 minutes to the baking time if baking from cold.
  • Use your favorite jarred sauce or homemade meat sauce for this recipe.

Nutrition

Find it online: https://kitchenslang.com/easy-baked-spaghetti-pie-recipe/