Spaghetti pie is a wonderfully comforting dish with a crispy spaghetti “crust”, rich meat sauce and a gooey cheesy centre. It’s simple, hearty, and perfect for feeding hungry people.
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Although spaghetti pie is more common in the US, it deserves far more love here in the UK. It’s easy to make, uses everyday ingredients, and is ideal for busy evenings, weekend cooking, or when you want something cosy without spending hours in the kitchen.
Love spaghetti? You might also enjoy my Fried Spaghetti Recipe.
Why This Recipe Works
✔ A crispy spaghetti crust
The egg and Parmesan mixture binds the spaghetti together, giving you a
firm, sliceable base that turns beautifully golden in the oven.
✔ Fuss‑free meat sauce
Using a good jar of bolognese sauce keeps things quick and easy. You can of
course make your own, but there’s no shame in shortcuts.
✔ A creamy cheese layer
Ricotta adds a lovely soft layer between the spaghetti and the sauce, while
mozzarella and Cheddar melt into a gorgeous, bubbly topping.
✔ Family‑friendly comfort food
Kids love it, adults love it, and leftovers reheat beautifully. It’s also
great for making ahead.
Ingredient Notes
Spaghetti: Cook until just shy of al dente so it holds its shape when baked.
Eggs: Essential for binding the crust together.
Parmesan: Adds flavour and helps the crust crisp up.
Minced beef: Lean or low‑fat works well.
Bolognese sauce: A jar of good‑quality sauce keeps things quick.
Ricotta: Gives a creamy middle layer.
Mozzarella & Cheddar: The perfect mix of oozy and flavourful.
Parsley: Fresh parsley brightens everything at the end.
Ingredients
🍝 Cooked spaghetti
🥚 Eggs
🧀 Parmesan
🫒 Olive oil
🐄 Low‑fat minced beef
🧂 Black pepper
🍅 Jar of bolognese sauce
🧀 Ricotta cheese
🧀 Mozzarella & Cheddar
🌿 Fresh parsley
How to Make Spaghetti Pie
See the recipe card for full details, but here’s a clear step‑by‑step guide to help you visualise each stage.
1) Mix the spaghetti crust
Cook the spaghetti until just shy of al dente. Drain well, then mix with the
eggs and Parmesan. This forms the base of your pie.
2) Cook the meat sauce
Meanwhile, fry the minced beef in a little olive oil. Once browned, pour in
a jar of good‑quality bolognese sauce and let it bubble gently.
3) Build the spaghetti crust
Lightly oil an 8‑inch springform tin or pie dish. Tip in the spaghetti
mixture and press it down to form an even base.
4) Add the ricotta layer
Spread the ricotta over the spaghetti base, keeping it away from the very
edge so it doesn’t leak.
5) Add Parmesan and meat sauce
Sprinkle over half of the remaining Parmesan, then spoon the meat sauce
evenly over the top.
6) Add the cheese topping
Scatter over the mozzarella and Cheddar mixture, then finish with the rest
of the Parmesan.
7) Bake until golden
Add a few pinches of paprika if you like, then bake in a preheated oven for
25–30 minutes until the top is bubbling and golden.
Allow it to cool for about 5 minutes before removing it from the tin or dish. Then slice and serve — it’s irresistible.
Tips for Success
Drain the spaghetti well: Excess water can make the crust soggy.
Keep the ricotta away from the edges: Helps prevent leakage.
Use a springform tin: Makes slicing and serving much easier.
Let it rest before slicing: The structure firms up as it cools.
Variations
Cream cheese layer (US‑style):
Mix softened cream cheese with the ricotta for an even richer middle layer.
This is very popular in American versions of spaghetti pie.
Vegetarian version:
Swap the minced beef for a veggie mince or a chunky vegetable sauce.
Spicy version:
Add chilli flakes or use a spicy pasta sauce.
Extra cheesy:
Use more mozzarella for an ultra‑gooey top.
Storage & Freezing
To store: Keep leftovers in the fridge for up to 3 days.
To freeze cooked slices: Cut into portions, freeze, then reheat in the microwave with a little extra cheese.
To freeze before baking: Assemble in a foil dish, freeze, thaw, then bake as normal.
FAQs
Can I make spaghetti pie ahead?
Yes — assemble it, cover, and refrigerate for up to 24 hours before baking.
Can I use leftover spaghetti?
Absolutely. As long as it’s not overcooked, it works perfectly.
Can I use different cheeses?
Yes — mozzarella + Cheddar is ideal, but Gruyère or Red Leicester also work.
Can I use fresh pasta?
Dried spaghetti is best because it holds its shape better.
Have you tried this recipe?
Please leave a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below!
Spaghetti Pie (Easy Baked Spaghetti Pie)
A comforting baked spaghetti pie with a crispy pasta crust, rich meat sauce and a gooey, cheesy centre. Easy, hearty, and perfect for feeding hungry people.
Ingredients
- 350g spaghetti
- 3 eggs - beaten
- 2 handfuls grated Parmesan, divided into 2
- 1 tablespoon olive oil
- 300g minced beef (5% fat content)
- 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
Instructions
- Grease an 8” springform tin or a deep pie dish with cooking spray.
- In a large pot of boiling salted water, cook the spaghetti for 2 to 3 minutes less than the packet instructions. When it’s ready, drain well and let it sit to cool for about 5 minutes.
- Place the cooled spaghetti in a large bowl, then stir in the eggs and half of the Parmesan. Be sure it’s fully cooled first to prevent the eggs from scrambling.
- Place the spaghetti in the prepared springform tin and use the back of a spoon to spread it evenly to the edges.
- Heat the oil in a large frying pan over medium heat until hot, then brown the minced beef, breaking it up with a wooden spoon. Then pour in the jar of bolognese sauce and cook until it’s heated through; taste and season with pepper. Keep in mind that Parmesan is already salty, so you probably won’t need to add salt.
- Spread the ricotta over the spaghetti, keeping it away from the edges. Sprinkle on half of the parmesan, then pour the meat sauce over the top to cover the spaghetti.
- Top with the mozzarella and remaining parmesan and paprika if using. Bake for 25 to 30 minutes, until the spaghetti is set and the cheese is melted.
- Let it cool for 5 minutes, then remove it from the tin and sprinkle with chopped parsley before slicing and serving.
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