Easy Spaghetti Pie Recipe
Servings 8 slices
slices
Reinvent dinner with leftover spaghetti pie! This classic recipe is a cinch to pull together using a layer of noodles topped with Ricotta (or cottage cheese) and then spaghetti sauce. All ingredients can be new - or repurposed which is why this recipe is a must have in your recipe box!
Equipment
- 9" Deep Dish Pie Plate
Ingredients
Instructions
- Spray a 9" deep dish pie pan with cooking spray and preheat the oven to 350˚ F.
- In a large bowl, mix together cooked spaghetti, butter, parmesan cheese, and beaten eggs. Spread the mixture in greased pie pan pushing it up onto the sides to form the crust.
- Spread the Ricotta onto the base layer of noodles. Top with leftover spaghetti sauce and sprinkle with parmesan cheese.
- Bake for 20 - 25 minutes in the preheated 350˚ F. oven until the edges are bubbly. Remove from the oven and top with mozzarella cheese and bake for an additional 10 minutes.
- Let cool for 10 minutes before slicing and serving.
Notes
Make Ahead: Create the recipe as directed using leftovers after a delicious spaghetti meal. Cover and store in the refrigerator to bake the next day.
Freezer Instructions: Can be made and frozen. Store in the freezer well covered for up to 2 months. Let thaw overnight and bake as directed.
Variations: You can use any kind of pasta in this recipe. Angel hair, fettuccini, and spaghetti work best to form the pie-like crust. However, any pasta can be used and it will taste equally delicious.
Double Recipe: Follow instructions and use two 9" pie plates, or can use a 9x13 baking pan. Allow extra baking time if using the large baking pan.
Nutrition
Serving: 1slice | Calories: 224kcal | Carbohydrates: 14g | Protein: 12g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 86mg | Sodium: 554mg | Potassium: 267mg | Fiber: 1g | Sugar: 3g | Vitamin A: 706IU | Vitamin C: 4mg | Calcium: 208mg | Iron: 1mg