This spaghetti pie is one of my favorite ways to turn leftover pasta into something completely new. The noodles form a crisp edge, the center stays soft and cheesy, and the whole thing bakes up golden and comforting. It always feels like a little kitchen win.
If you love a good spaghetti recipe, make sure to also make my unique taco spaghetti recipe.
A Cozy Classic from My Mother’s Recipe Book
I found this spaghetti pie tucked inside my mother’s old recipe book. It was one of those recipes she made when there were leftover noodles in the fridge and hungry kids at the table. I still remember how the kitchen smelled when it came out of the oven, warm, cheesy, and just a little toasty around the edges.
I’ve never been good at guessing how much spaghetti to cook, so this recipe has saved me more than once. It turns those extra noodles into a completely new dinner that feels planned, not patched together. The noodles bake into a soft, buttery crust while the Ricotta (or you can also use cottage cheese) melts into the sauce, giving every bite a creamy texture that’s hard to resist.
I like to serve it with a simple salad or a side of garlic bread, much like I do with my upside down pizza or chicken spaghetti. And if you’re feeling ambitious, try making your own homemade spaghetti sauce with fresh tomatoes for the topping. Either way, this spaghetti pie with cottage cheese is the kind of meal that makes everyone feel right at home.
Key Ingredients and Substitutions
- Cooked spaghetti: Forms the base of the pie and gives it that classic pasta texture. Leftover noodles work perfectly here — no need to cook a fresh batch.
- Melted butter: Helps the noodles hold together and adds a rich flavor to the crust. You can use olive oil if you prefer.
- Parmesan cheese: Adds a salty, nutty flavor and helps the crust set as it bakes. I like to sprinkle a little extra on top for a golden finish.
- Eggs: Bind the noodles together so the “crust” holds its shape when sliced. Make sure they’re well beaten before mixing in.
- Ricotta or cottage cheese: Creates a creamy middle layer that balances the sauce and noodles. Either one works great — use what you have on hand.
- Spaghetti sauce: Brings all the layers together with that familiar tomato flavor. Homemade or store-bought both work fine.
- Mozzarella cheese: Melts beautifully on top for that gooey, cheesy finish. If you like extra cheese, go ahead and add a bit more.
How to Make Spaghetti Pie
Preparation
Preheat the oven to 350°F and lightly spray a 9-inch deep-dish pie pan with cooking spray. Gather all ingredients and have them measured and ready to go. If your spaghetti isn’t already cooked, prepare it according to package directions, then drain well.
Step 1 – Make the Noodle Crust
In a large bowl, combine the cooked spaghetti, melted butter, parmesan cheese, and beaten eggs. Toss until the noodles are evenly coated and the mixture looks glossy. Press the spaghetti mixture into the prepared pie pan, pushing it up the sides to form a crust.
Step 2 – Add the Cheese Layer
Spread the ricotta or cottage cheese evenly over the bottom of the noodle crust. Use the back of a spoon to smooth it out so it covers the entire surface. This layer will add creaminess and help hold the pie together once baked much like my baked spaghetti.
Step 3 – Top with Sauce and Parmesan
Pour the spaghetti sauce over the cheese layer and spread it evenly to the edges. Sprinkle one tablespoon of parmesan cheese on top for extra flavor. The sauce should completely cover the noodles and cheese.
Step 4 – Bake the Pie
Place the pie in the preheated oven and bake for 20 to 25 minutes, or until the edges are bubbly and the crust looks set. Carefully remove it from the oven and sprinkle the mozzarella cheese evenly over the top. Return to the oven and bake for another 10 minutes, until the cheese is melted and lightly golden.
Step 5 – Cool and Serve
Remove the pie from the oven and let it cool for about 10 minutes before slicing. This resting time helps the layers set and makes serving easier. Slice into wedges and serve warm.
Lynette’s Tip
Make sure your spaghetti noodles are cool when mixing them with the eggs and butter, so the noodles are fully coated before adding to the pie plate.
More Tomato-Based Dinner Recipes You’ll Enjoy
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Spaghetti Pie
Video
Equipment
- 9" Deep Dish Pie Plate
Ingredients
- 8 oz cooked and cooled spaghetti noodles
- 2 Tablespoons butter melted
- 1/2 Cup Parmesan Cheese + 1 Tablespoon for top
- 2 large Eggs beaten
- 1 Cup Ricotta or Cottage Cheese
- 2 Cups Spaghetti Sauce
- 1 Cup Mozzarella Cheese
Instructions
- Prepare the Pan and Oven: Spray a 9-inch deep-dish pie pan with cooking spray and preheat the oven to 350°F.
- Mix the Noodle Crust: In a large bowl, combine the cooked spaghetti, melted butter, Parmesan cheese, and beaten eggs. Stir until evenly mixed.
- Form the Crust: Spread the spaghetti mixture into the prepared pie pan, pressing it firmly across the bottom and up the sides to create a crust.
- Add the Filling Layers: Evenly spread the ricotta cheese or cottage cheese over the spaghetti crust. Spoon the leftover spaghetti sauce on top and sprinkle with additional Parmesan cheese.
- Bake Until Set: Bake in the preheated oven for 20–25 minutes, or until the edges are bubbly and the pie is heated through.
- Add the Cheese Topping: Remove the pie from the oven, sprinkle mozzarella cheese evenly over the top, and return it to the oven. Bake for an additional 10 minutes, until the cheese is melted and lightly golden.
- Cool and Serve: Let the spaghetti pie cool for 10 minutes before slicing and serving.
Notes
Variations
- Use Different Pasta: Try angel hair, fettuccine, or even rigatoni if that’s what you have on hand. The shape might change the look, but the flavor stays just as good.
- Swap the Cheese: Use ricotta, cottage cheese, or even a mix of both for the creamy middle layer. You can also add a little cream cheese for extra richness.
- Add Vegetables: Stir in sautéed mushrooms, spinach, or bell peppers with the sauce for more flavor and color. It’s a great way to use up leftover veggies.
Nutrition
Recipe FAQs
Absolutely. Cooked ground beef, sausage, or shredded chicken can be mixed into the sauce before layering for a heartier version.
A 9-inch deep-dish pie plate is ideal because it holds all the layers without spilling over. A regular pie plate may be too shallow for this recipe.
Yes, just double all the ingredients and bake it in a 9×13-inch pan. Add about 10 extra minutes to the baking time to ensure it’s heated through.
The edges should be bubbly, and the top layer of cheese should be melted and lightly golden. If the center is hot and set, it’s ready to serve.
Amazing! It’s my family’s favorite! Thank you!
Yay! So glad you enjoyed it!
I have been trying an discarding Spaghetti Pie recipes forever! I wanted it to be like one I used to order years ago in an Italian Bistro. By cracky this is IT! You have made me sooo happy. Now I can have it any time!!!!! Thank You. Happy Easter! Barb
Another variation on this,is to make the filling of cream cheese,sour cream and parsley. I also use shredded cheddar cheese on top