12 oz (340 g) spaghetti
2 large eggs, lightly beaten
1 cup (100 g) shredded mozzarella cheese, plus extra for topping
½ cup (50 g) grated Parmesan cheese
1 tbsp fresh parsley, chopped (plus more for garnish)
¼ tsp garlic powder
Salt and freshly ground black pepper, to taste
2 cups (480 ml) marinara sauce, homemade or store-bought
Optional add-ins: cooked ground beef or Italian sausage, sautéed mushrooms, spinach
Olive oil or nonstick spray, for greasing
Equipment
Large pot for boiling pasta
9-inch (23 cm) pie pan or springform pan
Mixing bowl
Colander
Wooden spoon or spatula
Step-by-Step Instructions
1. Cook the Spaghetti
Bring a large pot of salted water to a boil. Add spaghetti and cook until just al dente, about 8–9 minutes. Drain well in a colander, then return to the pot.
2. Mix the “Crust” Base
While the pasta is hot, stir in the beaten eggs, mozzarella, Parmesan, parsley, garlic powder, salt, and pepper. Toss vigorously so each strand is coated—this egg-cheese mixture binds the pasta into a sliceable crust.
3. Assemble the Pie
Preheat your oven to 375°F (190°C). Grease your pie pan with olive oil or nonstick spray. Press two-thirds of the spaghetti mixture evenly into the bottom and up the sides of the pan, creating a firm crust. Spread 1½ cups of marinara sauce over the bottom layer. If using meat or veggies, sprinkle them next. Top with remaining sauce.
4. Top and Bake
Sprinkle extra mozzarella and a dusting of Parmesan over the sauce. Bake for 25–30 minutes, until the cheese is golden and bubbly and the edges of the spaghetti crust turn crisp.
5. Cool and Serve
Let the pie rest for 5–10 minutes to firm up. Run a thin knife around the edge, slice into wedges, garnish with fresh parsley, and serve hot.
Serving Suggestions
Green salad with lemon-garlic vinaigrette
Garlic bread or cheesy breadsticks
Roasted vegetables like zucchini and bell peppers
Glass of red wine (Chianti or Merlot)
Variations & Tips
Vegetarian: Skip the meat and add sautéed mushrooms, spinach, or roasted eggplant.
Gluten-free: Use gluten-free spaghetti.
Spicy kick: Stir red pepper flakes into the sauce or pasta mixture.
Meal prep: Bake ahead, cool completely, wrap slices tightly, and refrigerate up to 3 days. Reheat in a 350°F (175°C) oven until warmed through.
Nutritional Information (Per Serving)
Calories: ~420
Protein: 18 g
Carbohydrates: 48 g
Fat: 16 g
Fiber: 3 g
Conclusion
This spaghetti pie recipe is the perfect marriage of comfort food and creative presentation. Whether you’re feeding family, impressing friends at a potluck, or prepping make-ahead meals, this dish delivers crowd-pleasing flavor and ease. Slice, serve, and enjoy every cheesy, saucy bite!
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