Baked Spaghetti Pie

A cozy retro dinner your family will love! Today’s Baked Spaghetti Pie Recipe is a throwback to potlucks and Sunday suppers.

The first time I ever made a Baked Spaghetti Pie was in 1994. I remember the year specifically, because I had just graduated from high school and entered a pre-college internship for a year.

My boss had a really sweet family. After work I would occasionally babysit his kids and help his wife Lynn around the house.

MY OTHER RECIPES

She was pregnant with their fourth child and was trying to prep a freezer full of meals before she gave birth, to make it easier to feed the family once the baby came.

One Saturday I spent the entire day helping her turn freshly-picked apples into gallons of homemade apple sauce, making sausage and potato casseroles in foil pans, and making multiple baked spaghetti pies.

I was enamored by the idea of pressing spaghetti and meat sauce into pie pans, so it could be easily frozen and rewarmed later.

Spaghetti and meat sauce is always a crowd-pleaser.

Yet, turning it into a pie offers a fun twist, and it’s pretty darn handy!

Not only can you freeze and reheat this Baked Spaghetti Pie Recipe. They are also fabulous make-and-take dinners for sick friends, family’s with new babies, and for potlucks.

Everyone is excited to get their slice of spaghetti and meat sauce. Yet it seems to create less messy hands and faces than traditional spaghetti.

Double win!

Lynn told me she learned how to make her baked spaghetti pie recipe from her grandma. However, I have tweaked this recipe over the years, into a bigger Baked Spaghetti Pie with a surprise inside.

When you cut into my baked spaghetti pie recipe, you’ll find a silky layer of cream cheese!

It’s easy to multiply the recipe to make several pies at once.

If you plan to make a bounty of spaghetti pies to place in the freezer and give away, I suggest buying round or square 10 inch foil pans. Classic foil pie pans aren’t quite large enough.

You are going to love this recipe!