Spaghetti Pie Recipe
by Sommer Collier — last updated on Mar 12, 2026 
My spaghetti pie recipe is a comforting baked pasta dinner made with tender spaghetti, rich meat sauce, and lots of melty cheese. I bake the pasta until the edges turn golden and crisp, creating a hearty, sliceable comfort food that’s perfect for family dinners.
I live for a cozy and comforting bowl of spaghetti, and this spaghetti pie recipe is such a unique twist on a classic. The first time I made it was in 1994, when I was helping my then-pregnant-boss prep freezer meals before she gave birth. I became obsessed with the idea of pressing spaghetti and my mom’s spaghetti meat sauce recipe into a pie pan and baking it into a sliceable dish. Well, I’ve been perfecting this recipe ever since. Over the years, I even added an element of surprise. When you cut into a slice of this baked spaghetti pie, you’ll find a silky layer of cream cheese that makes every bite of this so much richer and more decadent.
Keri – ⭐⭐⭐⭐⭐ Absolutely AMAZING!!! I wish I’d known about this years ago! Spaghetti will never be the same. I am so happy I made it!! Thanks for the recipe! Definitely a new dinner staple.
Table of Contents
Sommer’s Recipe Highlights
Easy to Make – From the simple ingredients to the easy-to-follow steps, this spaghetti pie is very easy to make. Don’t be fooled by the crispy edges and cheesy center. Even though this version is more “upscale” than my baked spaghetti casserole recipe, you don’t need any fancy techniques to make this savory pie.
Make-Ahead Greatness – My old boss was really onto something when she froze these pies. This recipe is the perfect dish to assemble ahead of time and keep in the freezer for when you’re ready to bring everyone to the table. Although the springform pan gives it a lovely tall appearance, you can buy foil pans to make extras for freezing, so your baking dishes aren’t all stuck in the freezer!
Family-Friendly Comfort Food – I love to serve this dish to big crowds, whether it’s for a busy weeknight or a bigger family get-together. Every bite is comforting and oozing with delicious Italian flavors that will make you want seconds.
Key Ingredients and Tips
- Dried spaghetti – Dried spaghetti is the base of this recipe. I like to use regular spaghetti and make sure to cook it according to the package instructions. Since it is technically cooked twice, shoot for al dente.
- Ground beef – To give the sauce that classic Italian flavor that reminds you of traditional bolognese, I use an 80-20 ground beef.
- Ground Italian sausage – You can use either mild or hot Italian sausage, but whichever you chose, you can count on it adding some serious flavor to the sauce.
- Crushed tomatoes – For that signature tangy taste and texture, I always use crushed tomatoes to build the sauce. San Marzano are the best in my opinion.
- Tomato paste – This super-concentrated tomato flavor thickens the sauce up beautifully so that it holds together when you slice the pie.
- Italian seasoning – This is a must! Add a generous pinch of Italian seasoning to get those traditional herb flavors that make you feel like you’re in nonna’s kitchen.
- Eggs – Use large eggs at room temperature, as they bind all the ingredients together so that you can slice and serve more easily.
- Italian cheese blend – This cheesy addition tops the whole pie and creates a sensational golden and bubbly crust.
- Cream cheese – Here’s that secret ingredient I was talking about. To make a silky creamy layer, use a regular cream cheese that’s been softened at room temperature.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep the oven – To start off, I always make sure to get the oven hot and ready by setting it to 350 degrees Fahrenheit. Then I grease my springform pan with some good old olive oil.
Brown the meat – To start off that delicious meat sauce, I sauté the onion, garlic, ground beef, and sausage over medium heat until it’s nice and golden brown. Then I stir in the tomatoes, seasoning, and a pinch of salt, and then I let all those flavors simmer together over low heat. In another big pot, I bring the water to a boil for my pasta.
Cook the pasta – Once the water is boiling, I pop in the dried pasta and cook it according to package instructions. I love my spaghetti al dente, so I always cook it a minute less than required. Once it’s ready, I drain the pasta and set it aside.
Combine flavors – I grab a measuring cup and remove two cups worth of meat sauce from the pot, and I set those aside…I’ll need those in a bit. Then I mix the cooked pasta with the sauce in the pot, making sure to coat it evenly. Now I’m ready to beat the eggs and throw them back into the pasta-meat sauce combo.
Layer up – Now comes the fun part, layering the pie! I start off by pouring the spaghetti into the greased pan, and pressing it down to get rid of any gaps. Then I top that off with generous slices of cream cheese and I spread out the cream cheese to make sure that entire layer is nice and coated.
Bake – Finally, I top off those layers with the rest of the meat sauce and shredded cheese. A lot, a lot of shredded cheese! Then I bake for about 25 minutes until it’s nice and golden and bubbly!
Recipe Variations
- Cheese – Instead of the blend I’m using, you can opt for parmesan cheese and mozzarella cheese.
- Spicy – I love some heat, and a great way to add it to this dish is to swap the Italian sausage with hot Italian sausage and a dash of crushed red pepper flakes.
- Veggies – Give this dish a boost of nutrients by adding in some sauteed spinach, onions, bell peppers, or sliced mushrooms. I would mix them right into the sauce.
- Bacon – For a smoky twist, stir crumbled cooked bacon into the soft cream cheese.
Serving Suggestions
This decadent dinner pie is a meal on its own. I love cutting into it for that creamy dreamy surprise, and since this is quite the filling dish, I like to keep my sides simple. Here are some of my favorite ways to enjoy this pie:
Frequently Asked Questions
Yes, but it might be a little runny, since pasta absorbs moisture, and spaghetti squash releases it. If you give it a try, place a rimmed baking sheet under the springform pan to catch any drippage.
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/or give away, I suggest buying round or square 10-inch foil pans. Classic foil pie pans aren’t quite large enough.
Honestly, in this case, I would skip them. The pie won’t hold together as well, but will still taste delicious!
Storing
You can store this recipe in the fridge inside an airtight container for 3 to 5 days. Reheat in the oven at 350°F for a few minutes.
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Spaghetti Pie Recipe
Video
Ingredients
- 16 ounces dried spaghetti
- 16 ounces ground beef
- 8 ounces ground Italian sausage
- 1 yellow onion, peeled and chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes (1 can)
- 2 tablespoons tomato paste
- 2 tablespoons dried Italian seasoning
- 1 teaspoon salt
- 3 large eggs
- 4 ounces cream cheese
- 1 cup shredded Italian cheese blend
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-10 inch springform pan, or a 9-inch deep-dish pie pan. If using a springform pan, wrap the outside in foil to avoid leakage.
- Place a large pot of salted water over high heat to boil. In a separate saucepot, add the ground beef, sausage, onions, and garlic. Brown the meat over medium heat for about 5 minutes, breaking into small pieces with a wooden spoon. Once the meat is cooked and the onions have softened, add the crushed tomatoes, tomato paste, Italian seasoning, and 1 teaspoon salt. Stir and simmer on low.
- Once the water is boiling, add the pasta and cook according to the package instructions, usually 6-9 minutes. Drain the cooked pasta.
- Separate out 2 cups of meat sauce and set aside. Add the cooked pasta to the remaining pot of meat sauce. Stir well to coat the pasta. Beat the eggs, then stir them into the spaghetti.
- Pour the spaghetti into the prepared pan. Press down to pack the pasta in the pan. Cut the cream cheese into thin slices and lay them over top of the pasta. Use a spatula to spread out the cream cheese.
- Pour the remaining meat sauce over the top of the pie. Sprinkle shredded cheese over the top. Bake for 25 minutes until the edges are crispy. Cool for at least 5 minutes before cutting and serving.
This week has been all Italian..Soo much left over meat sauce , found your recipe and go na give it a shot. Looks delicious. I’m gonna make it this time with the cream cheese maybe ricotta next time. Thank you for taking the time to simplify these meals!
I’ve made it for years. I use ricotta insta of cream cheese.Either way it delicious