Dinner

Spaghetti Pie Recipe

Prep Time: 10 min  |  Cook Time: 30 min  |  Servings: 6  |  Calories: 262
pie
Prep Time
10 min
Cook Time
30 min
Servings
6
Calories
262

This classic dish is the perfect way to use leftover spaghetti or even freshly cooked spaghetti when you're craving a filling dish. The flavors from Sargento® Shredded Mozzarella - Traditional Cut and a hearty pasta sauce all bake together until harmoniously melted.

Ingredients
Directions
  1. Toss spaghetti with olive oil in large bowl. Stir in eggs and 1/2 cup Parmesan cheese. Pour spaghetti mixture into greased 10-inch pie plate; form into a crust.
  2. Spoon Ricotta cheese over spaghetti crust. Top with pasta sauce. Bake in preheated 350°F oven 25 minutes. Top with half of the Mozzarella cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with remaining Mozzarella cheese. Cool 10 minutes before cutting.

Nutrition Facts
6 Servings
Serving Size: (156g)
Amount Per Serving
Calories 262
% Daily Value*
Total Fat 15.3 grams
Saturated Fat 8.6 grams
Monounsaturated Fat 4.6 grams
Polyunsaturated Fat 1.3 grams
Cholesterol
Sodium
Total Carbohydrates 18 grams
Dietary Fiber 1 grams
Protein 13 grams
Vitamin A 76RE
Vitamin C 3mg 5%
Calcium 292mg 31%
Iron 1mg 6%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.
5 out of 5
6 Reviews

5 out of 5

June 22, 2021

I really enjoyed this dish. I plan on making it again.

Debbie

5 out of 5

November 1, 2017

Awesome! Hubby really enjoyed this dish. I made it exactly as recipe called. You could probably customize this dish using different tomato sauces, cheeses and toppings.

PamelaLong

5 out of 5

November 1, 2017

Awesome! Hubby really enjoyed this dish. I made it exactly as recipe called. You could probably customize this dish using different tomato sauces, cheeses and toppings.

PamelaLong

5 out of 5

October 16, 2017

This is a good basic recipe you can tweak any way you want. I used pureed lowfat cottage cheese instead of ricotta. I added a layer of sauteed spinach on top of the cottage cheese. It was bubbly, melty and delicious.

LucyAdams

5 out of 5

May 2, 2017

Excellent and easy to make. I used gluten free pasta and it worked well. Just an FYI on the recipe - the ingredients list using 3/4 cup of mozzarella cheese, divided, not Parmesan, as is given in the directions. I I used the Parmesan as your directions indicated & it turned out perfectly! One could tweak this by adding meat, some spices, but the recipe was terrific as is.

Maria Swanson

5 out of 5

February 8, 2015

Outstanding! Excellent as is, but the last time I was at my daughter's place, with no ricotta in the fridge. She did, however, have cottage cheese. I puréed it until smooth, stirred in about 1/4 cup Fontina which I grated finely. Everyone liked it even better, much to my surprise. It had a nice, subtle tang, and I believe I will make that change going forward. Don't get me wrong - the ricotta is delicious, as well. The pie tastes akin to lasagne. I've also stirred some uncooked, chopped spinach to the ricotta, and have also layered some grated zucchini, mixed with sauteed onion, over the pasta, before the ricotta. Both contribute a festive bit of green. So many ways to make this tasty, quick dinner.

Baricat