Pasta Pie
Layered Spaghetti Pie with Three-Cheese Filling
Think of this as lasagna's easier cousin — long strands of spaghetti get tossed with seasoned beef and a creamy ricotta mixture, then baked into sliceable wedges. The result is comfort food that looks impressive but comes together without any fussy layering.
Some dishes are born from pure practicality, and spaghetti pie is one of them. It emerged in the 1970s when American home cooks were looking for ways to stretch ingredients and create satisfying dinners that could feed a crowd. The genius lies in treating pasta like a vehicle for all the best parts of Italian-American cooking — rich meat sauce, creamy cheese, and that golden-brown top that makes everyone lean in.
What makes this version work so well is the three-cheese blend. The ricotta keeps everything creamy and binds the pasta strands together, while Parmesan adds sharp, nutty depth. The mozzarella on top creates those irresistible stretchy pulls when you slice into it. It's essentially a deconstructed lasagna that comes together in one bowl, then bakes into something you can actually slice cleanly.
The key is undercooking the spaghetti initially — those extra few minutes in the oven will finish the job while everything melds together. Unlike lasagna, where timing the noodles, sauce, and cheese layers can be tricky, this dish is forgiving. Everything gets mixed together, pressed into a pan, and emerges as something that looks far more complicated than it actually was to make.
Ingredients
- nonstick cooking spray
- kosher salt
- freshly ground black pepper
- 1 lbspaghetti
- 1 lbground beef, 85% lean
- 1 tbspextra-virgin olive oil
- 1 mediummedium yellow onion, finely chopped
- 2 cupgood-quality marinara sauce
- ½ cupwhole-milk ricotta cheese
- 2 tbspfresh flat-leaf parsley, finely minced
- 3 largelarge eggs, room temperature
- ½ cupfreshly grated Parmesan cheese
- 2 tbspfreshly grated Parmesan cheese, for topping
- 1 cupwhole-milk mozzarella cheese, shredded
Instructions
- Position a rack in the center of your oven and heat to 350°F. Generously coat a 9x3-inch cake pan with cooking spray, making sure to get the sides — this prevents sticking when you slice the finished pie.
- Bring a large pot of well-salted water to a rolling boil. Add the spaghetti and cook it 3-4 minutes less than the package directions specify — you want it very al dente since it'll finish cooking in the oven. Drain thoroughly.
- In a large skillet over medium-high heat, break up the ground beef and cook until deeply browned all over, about 5-8 minutes. Season generously with salt and pepper while it cooks. Transfer the beef to a paper towel-lined plate to drain excess fat.⏱ 8 min
- Wipe the skillet clean and return it to medium heat. Add the olive oil and swirl to coat. Add the chopped onion and cook until softened and translucent, stirring occasionally, about 4-5 minutes — don't let them brown.⏱ 5 min
- In a large mixing bowl, whisk together the marinara sauce, ricotta, parsley, eggs, 1/2 cup Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper until well combined. Add the drained spaghetti, cooked beef, and sautéed onions, tossing everything together until evenly coated.
- Scrape the spaghetti mixture into your prepared cake pan, pressing it down gently to create an even surface. Sprinkle the mozzarella and remaining 2 tablespoons Parmesan evenly over the top.
- Slide the pan into the oven and bake until the cheese is bubbling enthusiastically and golden brown in spots, about 25-30 minutes. The top should look set and slightly puffed.⏱ 30 min
- Let the pasta pie rest for 5 minutes before slicing — this brief cooling helps it hold together when cut. Slice into wedges like a pizza and serve warm.⏱ 5 min
Tips & Tricks
- Use a 9x3-inch cake pan specifically — the tall sides help the pie hold its shape and make clean slices possible.
- Don't skip draining the beef on paper towels; excess grease will make the pie soggy instead of sliceable.
- Mix everything while the pasta is still slightly warm so the ricotta incorporates smoothly without clumping.
- Press the pasta mixture firmly into the pan with clean hands or a spatula — this helps it hold together when you slice it.
- Let it rest the full 5 minutes after baking; cutting too early will result in a messy serving that falls apart.
Frequently Asked Questions
Can I make this ahead of time?
Yes, assemble the pie completely and refrigerate up to 24 hours before baking. Add 5-10 minutes to the baking time if going straight from the fridge to oven.
What can I substitute for ricotta cheese?
Cottage cheese works well — just drain any excess liquid first. Small-curd cottage cheese will blend more smoothly than large-curd.
Why did my pie fall apart when I sliced it?
The pasta was likely overcooked initially, or the pie didn't rest long enough after baking. The eggs need time to set, and the cheese needs to firm up slightly for clean slices.
Can I freeze leftover slices?
Absolutely. Wrap individual slices tightly and freeze up to 3 months. Reheat from frozen in a 350°F oven for about 20 minutes, covered with foil.