This might be the easiest way to turn spaghetti into a comforting, crowd-pleasing meal. The Cheesy Spaghetti Pie with Meat Sauce Recipe is a delicious twist on classic spaghetti, layered and baked to rich, cheesy perfection—you’ll impress everyone without breaking a sweat.
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Why You'll Love This Recipe
I first tried this recipe on a weeknight when I needed to feed hungry family members fast—and it instantly became a staple. It's the kind of dish that feels indulgent but is surprisingly simple to put together, and the layers keep everyone intrigued bite after bite.
- Comfort food elevated: It’s spaghetti but with a golden baked crust and a creamy cheese layer inside.
- One-pan ease: You cook, layer, and bake all in one pie pan—fewer dishes mean less stress.
- Flavor-packed meat sauce: A savory blend of seasoned beef and marinara gives every bite oomph and richness.
- Family friendly: Even picky eaters tend to love this dish—it’s a perfect weeknight crowd-pleaser.
Ingredients & Why They Work
Every ingredient here plays a guest star role in this Cheesy Spaghetti Pie with Meat Sauce Recipe. The cheeses bring creaminess and meltability, the spaghetti holds everything together, and the meat sauce adds depth and that classic, hearty flavor.
- Ricotta cheese: Adds creamy texture and subtle tang that balances the meatiness.
- Cream cheese: Helps bind the cheese layer and adds to the silky texture when baked.
- Spaghetti: Cooked al dente, it creates a sturdy pasta crust that holds the pie well.
- Butter: Coats the pasta to keep strands from sticking and adds richness.
- Eggs: Bind the pasta strands together, giving the crust structure as it bakes.
- Parmesan cheese: Adds a nutty, sharp flavor that brightens up the pasta crust.
- Ground beef: This adds substantial protein and a savory base to the sauce.
- Yellow onion & garlic: Build aromatic layers that deepen the meat sauce.
- Hot sauce & Worcestershire sauce: Secret flavor boosters—don’t worry, no spicy burn, just complexity.
- Italian seasoning: Classic herb blend that makes the sauce taste homemade.
- Marinara sauce: The body of the meat sauce; choose a quality brand for best flavor.
- Mozzarella cheese: Melts beautifully on top for that bubbly, golden finish.
Make It Your Way
While this Cheesy Spaghetti Pie with Meat Sauce Recipe is fantastic as is, I love mixing things up depending on what’s in my fridge or who I’m feeding. Don’t hesitate to tailor it to your preferences—you’ll enjoy the result just as much, if not more!
- Variation: I often swap half the ground beef for Italian sausage for a bolder flavor—it turns the meat sauce into a real showstopper that no one guesses came from a simple weeknight meal.
- Vegetarian tweak: Use plant-based ground meat and your favorite marinara for a meatless version still packed with flavor.
- Cheese changes: Try swapping mozzarella topping for provolone or adding a sprinkle of sharp cheddar for extra punch.
- Veggie boost: Toss in chopped spinach or mushrooms to the sauce for extra nutrients without losing the luscious texture.
Step-by-Step: How I Make Cheesy Spaghetti Pie with Meat Sauce Recipe
Step 1: Create the Creamy Cheese Layer
Start by mixing the ricotta, cream cheese, and all the dried herbs—basil, parsley, oregano—with salt and pepper. This combo gives the pie that rich, herbaceous core. I usually do this in a medium bowl and set it aside while I move to the sauce.
Step 2: Cook the Meat Sauce with Love
Season your ground beef generously with salt and pepper, then brown it with diced onion until everything’s nicely caramelized. Drain the fat to keep things from feeling greasy. Then lower the heat, add garlic, hot sauce, Worcestershire, and Italian seasoning—these little touches give the sauce its irresistible depth. Pour in the marinara and let it simmer while you cook your pasta.
Step 3: Prepare the Spaghetti Crust
Boil spaghetti in salted water until just al dente. Don’t overcook because the pasta will finish cooking in the oven. Drain and toss it back in the pot with butter and parmesan cheese, then add the whisked eggs and stir quickly to coat every strand—the eggs help bind the pasta together when baked.
Step 4: Layer and Bake Your Pie
Mix half your meat sauce into the spaghetti and press it firmly into a greased deep pie pan—the base of your pasta crust. On top, spread the creamy cheese layer evenly, then spoon the remaining meat sauce over that. Finally, sprinkle shredded mozzarella cheese generously to seal it all in.
Bake uncovered at 350°F for 30 minutes until the cheese on top is perfectly melted and bubbly. If you want that golden brown crust, pop it under the broiler for a minute or two—just watch closely so it doesn’t burn!
Patience is key afterward: let the pie rest out of the oven for 10-15 minutes. This gives time for the flavors to meld and the pie to set up so it slices beautifully.
Top Tip
From my kitchen trials, these tips will make your Cheesy Spaghetti Pie with Meat Sauce Recipe truly shine and streamline your process.
- Bind wisely: Don’t skip the eggs in the pasta crust—without them, your pie won’t hold together as nicely when sliced.
- Drain excess grease: After browning meat, drain fat well to keep the sauce from being oily, ensuring a cleaner flavor.
- Let it rest: The 10-15 minute wait after baking is crucial for the pie to settle so your slices come out neat and intact.
- Choose quality cheeses and sauces: Using a good marinara and fresh-grated Parmesan really elevates the whole dish; it’s worth the extra minute to grate.
How to Serve Cheesy Spaghetti Pie with Meat Sauce Recipe
Garnishes
I like to finish each slice with a sprinkle of fresh chopped basil or parsley—it adds a pop of color and a fresh brightness that balances all that gooey cheese and hearty meat. A dusting of extra parmesan never hurts either.
Side Dishes
This pie pairs beautifully with a crisp green salad dressed simply with lemon vinaigrette, or some roasted vegetables to lighten the plate. Garlic bread on the side? Always yes, for soaking up those extra meat sauce drips.
Creative Ways to Present
For a festive occasion, try serving the pie in individual mini ramekins—everyone gets their own personal spaghetti pie. Or top with a fried egg for a brunch twist that surprises and delights.
Make Ahead and Storage
Storing Leftovers
I keep leftovers covered tightly in an airtight container in the fridge, and they’ll last up to 3 days. The flavors meld even more overnight, making the next day’s slice just as good if not better.
Freezing
This Cheesy Spaghetti Pie with Meat Sauce Recipe freezes well—assemble the pie and cool it completely, then wrap tightly with plastic wrap and foil. Freeze up to 3 months. Thaw overnight in the fridge before baking to keep texture intact.
Reheating
Reheat leftovers in a 350°F oven covered with foil until warmed through—this protects the cheese topping. Remove foil for the last 5 minutes to revive the golden crust. Microwave works too in a pinch but may soften the crust.
Frequently Asked Questions:
You can, though spaghetti works best to create that cohesive crust when bound with eggs and cheese. Shapes like linguine or fettuccine are fine substitutes, but chunkier pasta might not hold together as well.
Despite the addition of hot sauce, the meat sauce isn’t spicy. The hot sauce is used sparingly to enhance the overall flavor and add depth, not heat.
Absolutely! You can assemble the pie up to 24 hours in advance, then cover and refrigerate. When ready to bake, let it come to room temperature and bake as instructed. It also freezes well for longer storage.
For a bubbly and browned top, bake uncovered for the last 5-10 minutes or broil for a couple of minutes at 450°F—just keep a close eye on it so it doesn’t burn. Using low-moisture mozzarella also helps get that perfect crust.
Final Thoughts
This Cheesy Spaghetti Pie with Meat Sauce Recipe is one of those recipes I go back to when I want something satisfying, easy, and comforting all at once. It’s just the right blend of cheesy, meaty, and pasta goodness that feels like a hug on a plate. I hope you try it soon—because it’s one of those meals your family will keep asking for again and again.
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Delicious Recipe
- Prep Time: 20 minutes
- Rest Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Gluten Free
Description
A hearty and comforting Spaghetti Pie with a savory meat sauce, rich cheese layers, and a delicious spaghetti crust, baked to perfection for a family-friendly dinner.
Ingredients
Cheese Layer
- 1 cup ricotta cheese
- 3 tablespoons cream cheese
- 0.5 teaspoon salt
- 0.5 teaspoon dried basil
- 0.5 teaspoon dried parsley
- 0.5 teaspoon dried oregano
- 0.25 teaspoon pepper
Spaghetti Crust
- 0.5 pound spaghetti
- 3 tablespoons butter
- 2 eggs, whisked
- 0.5 cup parmesan cheese
Meat Sauce
- 1 pound ground beef
- Salt and pepper, to taste
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 24 ounces marinara sauce
Cheese Topping
- 1.5 cups shredded mozzarella cheese
Instructions
- Prepare Cheese Layer: In a medium bowl, combine ricotta cheese, cream cheese, salt, dried basil, parsley, oregano, and pepper until well mixed. Set aside for layering later.
- Preheat Oven and Prep Pan: Preheat your oven to 350°F. Lightly grease a deep 9 or 10-inch pie pan or a 2 to 2.5 quart baking dish.
- Cook Meat Sauce: Season ground beef with salt and pepper. In a large skillet over medium-high heat, cook the ground beef and diced onion, breaking up the beef, until browned and cooked through, about 7 to 10 minutes. Drain excess grease. Reduce heat to medium and stir in garlic, hot sauce, Worcestershire sauce, and Italian seasoning; cook for 2 minutes. Add the marinara sauce, stir to combine, then simmer uncovered on low heat while you prepare spaghetti.
- Cook Spaghetti: Boil salted water and cook spaghetti until al dente according to package instructions. Drain, then return spaghetti to the warm pot. Add butter and parmesan cheese; toss to coat evenly. Add the whisked eggs and toss quickly to combine thoroughly.
- Combine Spaghetti and Meat Sauce: Add 1.5 cups of the meat sauce to the spaghetti and mix well. Remove from heat.
- Assemble Pie: Transfer the spaghetti mixture to the prepared pie pan. Press down to compact the spaghetti to create the crust layer. Spread the prepared ricotta and cream cheese mixture evenly over the spaghetti. Spoon the remaining meat sauce over the cheese layer. The pan will be full but manageable.
- Add Cheese Topping and Bake: Sprinkle shredded mozzarella cheese evenly over the top. Bake uncovered in the preheated oven for 30 minutes, until the cheese is hot and melted. For a browned top, broil at 450°F for a few minutes, watching carefully to avoid burning.
- Rest and Serve: Remove the pie from the oven and let it rest for 10 to 15 minutes to allow it to set before slicing and serving.
Notes
- For extra flavor, mix ground beef with Italian sausage.
- Use high-quality marinara sauce like Rao’s or Carbone for best taste.
- Low moisture, whole milk mozzarella melts best; brands like Galbani or Dragone are recommended.
- Grate fresh Parmesan from a block for optimal flavor.
- Philadelphia cream cheese from a tub melts better than from a block.
- Hot sauce enhances flavor without adding spice; Frank's Hot Sauce is a good choice.
- This dish can be assembled ahead, refrigerated for 24 hours, or frozen for up to 3 months. Thaw fully and bring to room temperature for 30 minutes before baking.
- When reheating covered with foil, spray foil side facing the cheese with nonstick cooking spray to prevent sticking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze up to 3 months. Adjust pasta quantity when freezing to avoid excess absorption.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 105 mg
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