There are some dishes that just feel like a warm hug, and for my family, this Cheesy Spaghetti Pie is exactly that. It takes the familiar, comforting elements of a spaghetti bolognese and transforms them into something a little more special – a sliceable, shareable pie with a crisp spaghetti crust, a rich meaty filling, and a gloriously golden, bubbling cheese topping. It’s the kind of meal that fills the kitchen with an irresistible aroma and brings everyone to the table without a second call. Friends always ask me for this recipe after trying it at dinner parties, and I’m always so happy to share it.

What we adore about this particular spaghetti pie recipe is the contrast in textures. The base, made from spaghetti bound with egg and Parmesan, bakes into a firm but tender crust. This is filled with a robust, savoury meat sauce, simmered with herbs and tomatoes until it’s deeply flavourful. The final layer is a creamy, decadent blend of cheeses that melts into a perfect blanket over the top. Unlike a standard bowl of pasta, each slice holds its shape beautifully, making it as pleasing to the eye as it is to the palate.

This dish works beautifully for a satisfying family dinner during the week, but it’s also substantial enough to be the star of a casual weekend get-together with friends. It’s a fantastic way to use up leftover cooked spaghetti, transforming it into an entirely new and exciting meal. If you enjoy hearty, baked dishes like our popular Garlic Parmesan Chicken Pasta Recipe, you are going to fall in love with this cheesy pie.

Recipe Overview

This Cheesy Spaghetti Pie Recipe layers three distinct and delicious components: a pasta “crust,” a savoury meat filling, and a creamy cheese topping, all baked together until golden and bubbly. The flavour profile is rich and comforting, reminiscent of a classic lasagne but with a unique textural twist. I’ve found that letting it rest for 10 minutes before slicing is crucial; it allows the layers to set, ensuring you get a clean, perfect slice every time.

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6-8 people
• Difficulty: Easy

Why You’ll Love This Cheesy Spaghetti Pie Recipe

• Genuine Flavour: The sauce is simmered with garlic, onions, and oregano for a deep, savoury taste, while the combination of sharp Parmesan, creamy ricotta, and melty mozzarella creates a truly satisfying cheese layer.
• Ready in Just Over an Hour: From start to finish, this impressive-looking dish is on the table in about 65 minutes, with most of that being hands-off baking time.
• Flexible Recipe: You can easily swap the beef mince for turkey or pork mince. For a richer sauce, add a splash of red wine with the tomatoes. Don’t have ricotta? Full-fat cottage cheese or even cream cheese works in a pinch.
• Great for Family Dinners: This is a wonderful dish for gathering the family around the table. It’s hearty, satisfying, and everyone seems to love the novelty of a pasta ‘pie’.
• Family Tested: My kids, who can sometimes be a bit particular about their food, consistently clear their plates when this is on the menu. The sliceable format makes it less messy for little hands, too!

Cheesy Spaghetti Pie Recipe

⏱️ 20 min prep  •  🍳 65 min cook  •  👥 6 servings

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Ingredients You’ll Need

For this recipe, we use simple, readily available ingredients. When it comes to the tinned tomatoes, I always recommend using a good quality brand like Mutti or Cirio. Their finely chopped tomatoes (or polpa) have a sweetness and low acidity that really elevates the sauce without any added sugar.

• For the Spaghetti Base:
• 300g dried spaghetti
• 2 large free-range eggs, lightly beaten
• 75g Parmesan cheese, finely grated
• 2 tbsp unsalted butter, melted
• 1/2 tsp salt
• 1/4 tsp black pepper
• For the Meat Sauce:
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 500g lean beef mince (15-20% fat)
• 400g tin of finely chopped tomatoes
• 150ml beef stock
• 1 tbsp tomato purée
• 1 tsp dried oregano
• 1/2 tsp sugar (optional, to balance acidity)
• Salt and freshly ground black pepper, to taste
• For the Cheese Topping:
• 250g ricotta cheese (or full-fat cottage cheese)
• 1 large free-range egg
• 50g Parmesan cheese, finely grated
• 1/2 tsp dried parsley
• 200g mozzarella cheese, grated

Sara’s Tip: Don’t be tempted to skip the egg in the ricotta topping. It acts as a binder, giving the cheese layer a lovely, light, almost souffle-like texture as it bakes, preventing it from becoming oily.

How to Make Cheesy Spaghetti Pie Recipe

The process for this spaghetti pie is straightforward. We create each of the three layers separately before assembling them in a pie dish and baking until everything is hot, melted, and delicious. Follow these steps for a perfect result.

1. Preheat and Prepare the Pan: Preheat your oven to 180°C (160°C fan). Generously grease a 23cm (9-inch) springform tin or deep-sided pie dish with butter.
2. Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain well and return it to the pot.
3. Create the Spaghetti Base: To the drained spaghetti, add the melted butter, 2 beaten eggs, 75g of Parmesan, salt, and pepper. Toss everything together until the spaghetti is evenly coated. Tip this mixture into your prepared dish and use the back of a spoon to press it firmly across the bottom and up the sides to form a ‘crust’. Set aside.
4. Start the Meat Sauce: Heat the olive oil in a large frying pan or skillet over a medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
5. Brown the Mince and Simmer: Add the beef mince to the pan, breaking it up with a wooden spoon. Cook until browned all over. Drain off any excess fat. Stir in the tomato purée, tinned tomatoes, beef stock, oregano, and optional sugar. Season with salt and pepper, bring to a simmer, then reduce the heat and let it bubble gently for 10-15 minutes, until the sauce has thickened slightly.
6. Assemble the Pie: While the sauce simmers, prepare the topping. In a medium bowl, mix together the ricotta, 1 beaten egg, 50g of Parmesan, and dried parsley until well combined.
7. Layer and Bake: Spoon the thickened meat sauce evenly into the spaghetti crust. Next, carefully spread the ricotta mixture over the top of the meat sauce, right to the edges. Finally, sprinkle the grated mozzarella evenly over the ricotta layer.
8. Bake to Perfection: Place the dish on a baking tray (to catch any potential drips) and bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and bubbling. I find that the edges should be visibly crisp and pulling away slightly from the side of the dish.
9. Rest and Serve: Remove the spaghetti pie from the oven and let it stand for at least 10 minutes before slicing and serving. This is a vital step to ensure it holds its shape. Garnish with fresh basil or parsley if desired.

Tips From My Kitchen

• Temperature Control: Ensure your cooked spaghetti has cooled slightly before adding the beaten eggs for the base. If the pasta is piping hot, it can scramble the eggs, which will prevent the crust from setting properly.
• The Secret Step: I learned that pressing the spaghetti base down very firmly is key to a sturdy pie. Use a flat-bottomed glass or measuring cup to really compact the spaghetti against the bottom and sides of the dish. This creates a solid foundation that won’t fall apart when you slice it.
• Make-Ahead: The meat sauce can be made up to 2 days in advance and stored in an airtight container in the fridge. This makes assembly much quicker on the day you plan to serve it. You can also assemble the entire pie (without baking) a few hours ahead of time.
• Storage: Leftovers are fantastic! Store any remaining pie covered in the fridge for up to 3 days. Reheat individual slices in the microwave or in the oven at 160°C until hot all the way through.

Delicious Variations to Try

While this Cheesy Spaghetti Pie Recipe is wonderful as it is, it’s also a great base for experimentation. Here are a few variations we enjoy in my house:

• Spicy Version: Add 1/2 teaspoon of dried chilli flakes along with the garlic in the meat sauce for a gentle, warming heat that cuts through the richness of the cheese.
• Vegetarian Option: For a meat-free version, replace the beef mince with 300g of chopped mushrooms and one finely diced courgette. Sauté them with the onions until they have released their liquid and started to brown before adding the tomatoes. A tin of green or brown lentils also makes a brilliant substitute.
• Different Protein: This recipe works wonderfully with other mince. Try pork for a slightly sweeter flavour, or a 50/50 mix of beef and pork. Turkey or chicken mince also creates a lighter, but equally tasty, filling. If you enjoy chicken-based casseroles, you might also like our Low Carb Chicken Casserole.

What to Serve With Cheesy Spaghetti Pie Recipe

This is a hearty, all-in-one meal, but a few simple sides can round it out beautifully. Here’s what we like to serve alongside it:

• A Crisp Green Salad: A simple salad of rocket, cherry tomatoes, and cucumber tossed in a sharp lemon vinaigrette provides a fresh, acidic contrast to the rich pie.
• Garlic Bread: A few slices of warm, buttery garlic bread are ideal for mopping up any leftover sauce on the plate.
• Drink Pairing: A medium-bodied Italian red wine like a Chianti or a Barbera complements the tomato and beef flavours perfectly. For a non-alcoholic option, a sparkling cranberry or pomegranate drink works well.

Frequently Asked Questions

Cheesy Spaghetti Pie

A comforting and creative take on a classic, this pie features a baked spaghetti crust filled with a rich beef and tomato sauce, and topped with a delicious three-cheese layer.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 765

Ingredients Method Notes

Ingredients

  

For the Spaghetti Base

• 300 g dried spaghetti
• 2 large free-range eggs lightly beaten
• 75 g Parmesan cheese finely grated
• 2 tbsp unsalted butter melted
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Meat Sauce

• 1 tbsp olive oil
• 1 large onion finely chopped
• 2 cloves garlic minced
• 500 g lean beef mince 15-20% fat
• 400 g tin of finely chopped tomatoes
• 150 ml beef stock
• 1 tbsp tomato purée
• 1 tsp dried oregano
• 1/2 tsp sugar optional, to balance acidity
• Salt and freshly ground black pepper to taste

For the Cheese Topping

• 250 g ricotta cheese or full-fat cottage cheese
• 1 large free-range egg
• 50 g Parmesan cheese finely grated
• 1/2 tsp dried parsley
• 200 g mozzarella cheese grated

Method

 

1. Preheat and Prepare the Pan: Preheat your oven to 180°C (160°C fan). Generously grease a 23cm (9-inch) springform tin or deep-sided pie dish with butter.
2. Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain well and return it to the pot.
3. Create the Spaghetti Base: To the drained spaghetti, add the melted butter, 2 beaten eggs, 75g of Parmesan, salt, and pepper. Toss everything together until the spaghetti is evenly coated. Tip this mixture into your prepared dish and use the back of a spoon to press it firmly across the bottom and up the sides to form a 'crust'. Set aside.
4. Start the Meat Sauce: Heat the olive oil in a large frying pan or skillet over a medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
5. Brown the Mince and Simmer: Add the beef mince to the pan, breaking it up with a wooden spoon. Cook until browned all over. Drain off any excess fat. Stir in the tomato purée, tinned tomatoes, beef stock, oregano, and optional sugar. Season with salt and pepper, bring to a simmer, then reduce the heat and let it bubble gently for 10-15 minutes, until the sauce has thickened slightly.
6. Assemble the Pie: While the sauce simmers, prepare the topping. In a medium bowl, mix together the ricotta, 1 beaten egg, 50g of Parmesan, and dried parsley until well combined.
7. Layer and Bake: Spoon the thickened meat sauce evenly into the spaghetti crust. Next, carefully spread the ricotta mixture over the top of the meat sauce, right to the edges. Finally, sprinkle the grated mozzarella evenly over the ricotta layer.
8. Bake to Perfection: Place the dish on a baking tray (to catch any potential drips) and bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and bubbling. I find that the edges should be visibly crisp and pulling away slightly from the side of the dish.
9. Rest and Serve: Remove the spaghetti pie from the oven and let it stand for at least 10 minutes before slicing and serving. This is a vital step to ensure it holds its shape. Garnish with fresh basil or parsley if desired.

Notes

Allowing the pie to rest for at least 10 minutes before slicing is crucial for it to hold its shape. Garnish with fresh basil or parsley if desired.

I really hope you enjoy making and sharing this Cheesy Spaghetti Pie Recipe. It has become such a beloved meal in our home, and I’m thrilled to be able to share it with you. It’s a truly satisfying dish that never fails to get compliments. Let me know how it turns out for you in the comments below – I love hearing about your kitchen adventures! Happy cooking,
Sara