This spaghetti pie recipe puts an end to boring leftovers! Give day old spaghetti a lasagna-style makeover with a layer of sauteed vegetables and a quick finish of melted cheese. Slice and serve spaghetti pie for a fun way to reinvent dinner!
This spaghetti pie recipe is a cross between pasta frittata and a rigatoni pie. It's a deep dish pasta pie situation the whole family will love! First, you get to upgrade leftover spaghetti, which is always a win in my book, and second it’s a sneaky way to get a bunch of veggies in your diet, which counts as another win. Two wins with one dinner? Yes, please!
Don’t get me wrong: I love a big bowl of leftover spaghetti. I make a big batch of Pasta Alla Norma or Pasta Puttanesca to reheat all week long. But spaghetti pie is my trick for putting some extra oomph in my weeknight routine when reheating just isn't cutting it.
With many spaghetti pie recipes, the spaghetti and vegetables are mixed, thrown in a cake dish, and baked. I prefer to use the pasta as a “crust” to hold a mix of fresh vegetables. It adds these beautiful layers of texture and flavor. Plus, it’s super comforting, and just all around good-looking.
No leftover spaghetti burning a hole in your fridge? This spaghetti pie recipe can be made with a fresh batch. Give yourself an extra 35 minutes to cook Easy Homemade Spaghetti Sauce and ½ pound of spaghetti, then proceed with the recipe as written. Serve this fun dinner with simple Lettuce Salad and some Garlic Bread.
Table of Contents
Ingredients for Spaghetti Pie
Though this spaghetti pie looks fancy, it’s truly a weeknight dish. The ingredients are all easily found at just about any grocery store.
- Extra virgin olive oil: Used to prevent sticking and sauté the veggies. I like a smooth, buttery variety for this dish, like our Nocellara.
- Bell pepper: Whatever color bell pepper you have on hand works well. Or you can pick according to your taste preferences: red is the sweetest, followed by yellow and green, which is more earthy.
- Red onion: The mild sweet flavor of red onion plays well with the variety of cheeses in this recipe. However, if you can't find red, go ahead and substitute yellow or white onions or even shallots.
- White button mushrooms: Mushrooms add a depth of flavor and texture to this dish. White button mushrooms are easy to find and economical, but you can substitute with other bite-sided mushrooms like cremini.
- Zucchini: Brings a fresh, summery flavor.
- Kosher salt and black pepper: Seasoning enhances the flavorful dish.
- Eggs: Eggs add protein and hold the filling together.
- Parsley: When it comes to parsley, I prefer the flat leaf Italian variety because curly parsley tends to be bitter. If you only have curly parsley that's OK, I would just reduce the amount used by a ¼ to keep the flavor balanced.
- Ricotta cheese: Adds moisture, creaminess, and flavor while holding the filling together.
- Parmesan cheese: It really is worth splurging on good Parmesan. When it comes to quality cheeses the flavors tend to be more pronounced and robust, which means a little goes a long way. When it comes to cooking consider every piece a flavor investment! A good parmesan should add a nutty, salty flavor to the filling.
- Cooked spaghetti in red sauce: I use leftover spaghetti, in this recipe but if you don’t have leftovers, stir ½ pound of cooked spaghetti with 2 cups of Easy Homemade Spaghetti Sauce.
- Mozzarella: Like with lasagna, a top layer of mozzarella gets melty and golden and brings the dish to the next level. I prefer a low-moisture mozzarella as it doesn’t get as watery.
How to Make Spaghetti Pie
This recipe is essentially my take on pasta frittata. It looks impressive, but it’s actually very easy. Simply saute some veggies, mix in eggs to hold everything together, and bake in the oven.
- Get ready: Heat your oven to 375°F and position a rack in the middle. Next, prepare an 8-inch springform pan and brush the sides and bottom with a little olive oil. Chop enough bell peppers, white button mushrooms, red onions, zucchini, and parsley leaves to yield 1 cup each. Grate enough parmesan cheese to yield ½ cup, and set it aside.
- Cook the vegetables: Set a medium nonstick skillet over medium-high heat. Add 2 tablespoons of olive oil. Once the oil is shimmering, add the bell pepper, red onion, mushrooms, and zucchini. Season with a big pinch of kosher salt and black pepper. Cook, tossing occasionally, until the veggies have softened, 5-7 minutes. Remove from the heat and set aside.
- Whisk the eggs: In a large mixing bowl, whisk 2 eggs with a small pinch of kosher salt and black pepper. Add the chopped parsley, grated parmesan, and 1 cup of ricotta cheese. Mix to combine. Add the spaghetti to the ricotta mixture and mix to coat.
- Layer the pie: Spread half of the spaghetti on the bottom of the prepared pan and press down. Spread the vegetables, then add the remaining spaghetti on top.
- Bake the pie: Bake on the center rack of your heated oven until you see some color and crisped edges, about 20-25 minutes. Remove the pan carefully and top with shredded mozzarella (I use about ¼ cup). Return the pan to the oven briefly, watching for the mozzarella to melt.
- Cool and serve: Remove the pan from the oven and allow the pie to sit for 5 to 10 minutes. Carefully remove the springform, slice, and serve.
Tips for Cooking Spaghetti Pie
Spaghetti pie is an easy weeknight dinner recipe, but there are a few tips that will make it extra wow-worthy.
- Cook your spaghetti to al dente. This will prevent the pasta from getting mushy in your oven. Pasta loses moisture and becomes firmer as it sets, so leftover pasta is perfect. Or, use freshly cooked pasta that was boiled to just shy of al dente.
- Start with a good red sauce. A flavorful sauce brings most of the love to this dish. If you’re working with leftover spaghetti from your favorite local spot, you’re on the right track. Or, you can make marinara sauce yourself with our Easy Homemade Spaghetti Sauce Recipe.
- Mix the spaghetti well. You want the spaghetti to be well coated in the cheese mixture so that it’s creamy and delicious throughout.
- Let the pie cool before slicing. Cooling the pie will allow it time to set, which will make for cleaner, prettier slices.
What to Serve with Spaghetti Pie
There’s no real need to add sides to this spaghetti pie recipe. It’s filled with veggies and is very satisfying, so it’s really a full meal in one.
If you would like to put more variety on your plate, serve with something crunchy and fresh. Radicchio Salad, Lemon Parmesan Lettuce Salad, and Red Cabbage Salad are all good contenders. They’ll bring vibrant color, fresh flavor, and crunch to balance out the pie.
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Nocellara Extra Virgin Olive Oil
Buttery-smooth olive oil from from 100% Sicilian olives.
- 2 tablespoons extra virgin olive oil, plus more for coating
- 1 cup chopped bell pepper, 1 small bell pepper
- 1 cup chopped red onion, 1 small red onion
- 1 cup chopped white button mushrooms
- 1 cup chopped zucchini, 1 small zucchini
- Kosher salt
- Black pepper
- 2 large eggs
- 1 cup chopped Italian parsley leaves
- 1 cup ricotta cheese
- ½ cup grated Parmesan
- ½ pound leftover cooked spaghetti in red sauce
- ¼ cup grated mozzarella,
- Get ready: Heat the oven to 375°F and position a rack in the middle. Brush the sides and bottom of an 8-inch springform pan with a little olive oil.
- Cook the vegetables: In a medium nonstick skillet set over medium-high, heat add 2 tablespoons olive oil. Once the oil begins to shimmer add the bell pepper, red onion, mushrooms, and zucchini. Season with a big pinch of kosher salt and black pepper. Cook, tossing occasionally, until the veggies have softened, about 5 to 7 minutes. Remove from the heat and set aside for now.
- Whisk the eggs: In a large mixing bowl, whisk the eggs with a small pinch of kosher salt and black pepper. Add the parsley, ricotta, and parmesan. Mix to combine. Add the leftover spaghetti and mix to coat.
- Layer the pie: Spread half of the spaghetti on the bottom of the prepared pan and press down. Spread the vegetables over the top, but don't push the vegetables all the way to the edge of the pan. You want to leave a 1-inch spaghetti border. Add the remaining spaghetti on top.
- Bake the pie: Bake on the center rack until you see some color and crisped edges, about 20-25 minutes. Remove the pan carefully and top with the shredded mozzarella, then return the pan to the oven briefly, watching for the mozzarella to melt.
- Cool and serve: Remove the pan from the oven and allow it to sit for 5 to 10 minutes, then carefully remove the springform. Slice and serve.
- I use leftover spaghetti in this recipe, but you can make spaghetti fresh then proceed with the recipe as written. Just make ½ pound of spaghetti and combine it with 2 cups of your favorite pasta sauce.
- Opt for a firm, low-moisture mozzarella, which gets melty and delicious without becoming watery.
- Running water can cause mushrooms to become water-logged. If your mushrooms are dirty, fill a bowl with cold water. Add the mushrooms and gently swirl to remove dirt, then immediately drain.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
hi, not sure what happened, mine was dry? I eyeballed 2 cups sauce so I cant really condemn it. Very tasty tho but i would add garlic
What can you use besides a springform pan?
Hi, Tami. A well-oiled deep dish pie pan should also work here.
What about freezing this pie? Thanks.
Hi, Darienne. That should work! I would just prepare it up to step 4 (prior to baking), then wrap it tightly and freeze. Let it thaw in the refrigerator before cooking.
This was exceptional. I didn't have mushroom, so used finely chopped broccoli instead, but all else was as written. So satisfying and flavorful. This is my new "comfort food go to"!
Thanks so much, Kimberly!