A Glug of Oil

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Spaghetti Pie Recipe

Baked Spaghetti Pie

A crispy, crunchy spaghetti crust with an oozy, melting middle. 

Oh my goodness, this baked spaghetti pie is just delicious and is ridiculously easy to make, you could call it a Spaghetti Cake!

Spaghetti Pie. Start with a layer of spaghetti followed by meat sauce, top with cheese and bake.

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Great for a comforting yet alternative weekend pie recipe, kids and adults alike will love this. Serve with a side salad of baby leaves, add garlic bread to feed hungry people. Spaghetti pie is all about fuss-free cooking.

The crust

The crust is made from spaghetti mixed with eggs and cheese. The eggs bind it together so you can cut your spaghetti pie into wedges.

The sauce

For quickness just use a good quality jar of ready-made bolognese sauce - I particularly like Loyd Grossman's range of sauces. 

Yes, it's okay to cheat when you really don't have time to make pasta sauce from scratch - I do it a lot!

The cheeses

The ricotta adds a creamy layer and the mozzarella adds the ooze! As ricotta and mozzarella don't have too much of a cheesy taste I used a mix of Cheddar and mozzarella.


Spaghetti pie is perfect for making ahead of time, and cook it later that day.

Can you freeze it?

Absolutely you can! Just make it, cook it and then cut into portions and pop it into the freezer. So no need to worry about having leftovers.

Once your spaghetti pie has already been cooked and then frozen it is best to sprinkle over a little more cheese and then reheat until piping hot in the microwave.

Otherwise, you can make your spaghetti pie in a disposable foil baking dish and freeze it (before the cooking stage) and then once it has defrosted, cook as per recipe instructions.

How to make a spaghetti pie

See the recipe card for the full ingredients and instructions.

Mix the 'almost' cooked spaghetti together with the egg and Parmesan.

Spaghetti egg and Parmesan in a bowl

Fry the minced beef and onions in a large frying pan. Add the jar of bolognese sauce.

Meat sauce in a frying pan

Tip the spaghetti into a lightly oiled 8-inch springform tin or a pie dish and, using the back of a large spoon, spread over the ricotta, but don't go to the edge.

Making spaghetti pie

Sprinkle over half of the Parmesan and then add the meat sauce and spread evenly.

Spaghetti and meat sauce in a pie tin

Now sprinkle over the cheese mixture and top with the rest of the Parmesan

Spaghetti pie ready for the oven

I like to top it with a few pinches of paprika but entirely up to you. The into a preheated oven to cook for about 25-30 minutes.

Allow it to cool for about 5 minutes before removing it from the tin or dish.

Spaghetti pie out of the oven

There's something truly delicious about baked spaghetti, the only thing left to do now, is to dive right in!

Love spaghetti? Then you will like Fried Spaghetti.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

spaghetti pie, spaghetti cake uk, how to make spaghetti pie, leftover pasta recipe
dinner, main, pasta
Yield: 6
Author: Jan Bennett
Spaghetti Pie Recipe

Spaghetti Pie Recipe

Spaghetti pie - a mix of spaghetti, meat sauce and melty, cheesy goodness! Serve with baby salad leaves and garlic bread.
Prep time: 20 MinCook time: 30 MinTotal time: 50 Min


  • Cooking spray
  • 350g Spaghetti
  • 3 eggs, beaten - free-range of course
  • 2 handfuls grated Parmesan, divided into 2
  • 1 tablespoon olive oil
  • 300g minced beef (5% fat content)
  • 1 medium-sized onion - peeled and finely chopped
  • Black pepper - to season
  • 1 350g jar Loyd Grossman bolognese sauce (or, your favourite brand)
  • 250g tub of ricotta - drained
  • 2 handfuls of grated mozzarella and Cheddar mix
  • Freshly chopped parsley
  • Optional - a sprinkling of paprika


Preheat oven to 180°c /350° or Gas 4
  1. Grease an 8” springform tin or a deep pie dish with cooking spray.
  2. In a large pot of boiling salted water, cook spaghetti for 2 or 3 minutes less than package instructions - once cooked drain well and allow to cool for 5 minutes.
  3. Tip the cooled spaghetti into a large bowl and stir in the eggs and half of the Parmesan - cool first otherwise your eggs will scramble.
  4. Transfer the spaghetti to the prepared springform tin. Using the back of a spoon, spread it out to the edges.
Make the meat sauce
  1. In a large frying pan over medium heat and heat the oil. Cook the onions for about 10 minutes to soften but not colour.
  2. Add the minced beef, break it up with a wooden spoon, and cook until it has browned nicely.
  3. Pour in the jar of bolognese sauce and cook until it’s heated through.
  4. Now have a taste and season with pepper. Remember parmesan is salty so I don't think you will need to add salt but it's up to you.
  5. Spread ricotta over the spaghetti but don't go right to the edge. Now sprinkle over half of the parmesan and then pour the meat sauce over the top, covering the spaghetti.
  6. Top with the mozzarella and remaining parmesan and paprika if using.
  7. Bake for about 25 - 30 minutes until the spaghetti has set and the cheese has melted.
  8. Allow it to cool for 5 minutes before removing it from the tin and sprinkle over the chopped parsley before slicing and serving.
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