Spaghetti Pie with Ricotta – EASY & CREAMY
A comforting, hearty main dish that layers creamy ricotta and spaghetti under bubbling mozzarella and marinara sauce. Perfect for family meals or gatherings, this baked classic delivers rich flavors with minimal effort.
Ingredients
- 3 cups cooked spaghetti
- 1 cup ricotta cheese
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/2 cup marinara sauce
- 1 cup shredded mozzarella cheese
- Salt, to taste
- Pepper, to taste
Instructions
- In a large mixing bowl, combine the cooked spaghetti, ricotta, eggs, and Parmesan. Add salt and pepper to taste. Mix until well combined.
- Grease a pie pan with non-stick cooking spray. Press the spaghetti mixture firmly into the bottom and sides to form a crust.
- Spoon marinara sauce evenly over the top of the spaghetti crust.
- Sprinkle mozzarella cheese generously over the sauce.
- Bake at 375°F (190°C) for 20–25 minutes until golden and bubbly.
- Let cool for a few minutes before slicing and serving warm.
Notes
Use al dente spaghetti for better structure.
Add basil, oregano, or chili flakes for extra flavor.
Vegetables like spinach or bell peppers can be folded into the ricotta mixture.
Gluten-free or whole wheat pasta is a great swap for dietary needs.
Let the pie rest after baking for cleaner slices.
Add basil, oregano, or chili flakes for extra flavor.
Vegetables like spinach or bell peppers can be folded into the ricotta mixture.
Gluten-free or whole wheat pasta is a great swap for dietary needs.
Let the pie rest after baking for cleaner slices.