Get ready to transform your ordinary pasta night into an extraordinary culinary adventure! This Baked Spaghetti Pie is not just another recipe – it's a game-changing dish that combines the classic comfort of spaghetti with the irresistible appeal of a perfectly baked pie. Imagine a crispy, golden-edged pasta crust filled with rich marinara sauce and melted cheeses that will make your taste buds dance with joy. Whether you're looking to impress dinner guests or simply treat yourself to a delicious meal, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 6 servings
Ingredients
- 8 ounces spaghetti
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 2 eggs
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish or round baking pan with olive oil to prevent sticking.
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, typically 8-10 minutes. Drain the pasta and rinse with cold water to stop the cooking process.
- In a large mixing bowl, whisk the eggs until well beaten. Add ricotta cheese, salt, and pepper. Mix thoroughly until the ingredients are fully combined.
- Add the cooked spaghetti to the egg and ricotta mixture. Gently toss to coat the pasta evenly, ensuring each strand is covered.
- Transfer the spaghetti mixture to the prepared pie dish, pressing it down and creating an even, pie-like crust along the bottom and sides of the dish.
- Spread the marinara sauce evenly over the spaghetti base, leaving a small border around the edges.
- Sprinkle shredded mozzarella cheese over the marinara sauce, followed by the grated Parmesan cheese.
- Place the pie dish in the preheated oven and bake for 35-40 minutes, or until the cheese is melted and golden brown, and the edges are slightly crispy.
- Remove from the oven and let the spaghetti pie rest for 5-10 minutes to set and make slicing easier.
- Slice into wedges and serve hot, garnishing with fresh basil or parsley if desired.
Tips
- Cook the spaghetti just until al dente to prevent a mushy texture in your pie.
- Make sure to thoroughly drain and cool the pasta before mixing with eggs and cheese to avoid scrambling the eggs.
- Press the spaghetti mixture firmly into the pie dish to create a solid "crust" that holds together when sliced.
- For extra flavor, consider adding some Italian herbs or garlic to the ricotta mixture.
- Let the pie rest for at least 5-10 minutes after baking to help it set and make cutting easier.
- Use a non-stick pie dish or generously grease your baking pan to prevent sticking.
- For a crispy top, you can broil the pie for 1-2 minutes at the end of baking, watching carefully to prevent burning.
- Experiment with different cheese combinations or add some cooked ground meat for a heartier version.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 20g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 110mg
