Skip to content

Family Spaghetti Pie

Image of prepared Family Spaghetti Pie recipe
  • prep time: 20 min
  • total time: 50 min
  • serves: 6 people
  • calories: 517 1 serving

Tender spaghetti forms a crust that's filled with a kicked-up, beef-mushroom-tomato sauce and lots of cheese in this creative main-dish pie.

Ingredients

cost per recipe: $8.99

  • 8 ounces uncooked spaghetti
  • 1 pound ground beef
  • 1 jar (24 ounces) Prego® Fresh Mushroom Italian Sauce or Traditional Italian Sauce
  • 1/2 cup grated Parmesan cheese
  • 1 egg, beaten
  • 1 tablespoon olive oil
  • 1 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese

Instructions

  • Tips

    • Make Ahead Tip: The next time you make spaghetti, cook 8 ounces more than you need (about 4 cups cooked) and store in the fridge for up to one week to use in this recipe.  Just add it cold as directed in Step 3 above.
  • Step 1

    Cook and drain the spaghetti according to the package directions.  While the spaghetti is cooking, heat the oven to 350°F.

  • Step 2

    While the oven is heating, season the beef with salt and pepper.  Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir in the sauce.

  • Step 3

    Place the spaghetti, Parmesan cheese, egg and oil in a medium bowl and toss to coat. Spread the spaghetti mixture on the bottom and up the sides of a greased 10-inch pie plate. Layer with the ricotta cheese and the beef mixture.

  • Step 4

    Bake for 30 minutes or until the spaghetti crust is lightly browned. Sprinkle with the mozzarella cheese (easier to cut into wedges to serve if you let it stand for 5 minutes first).

Reviews

(14)
Sort By:
  • Spaghetti Pie

    Elizabeth J.
    November 8, 2018

    WOW the resting time is crucial to turning out a whole wedge. It Worked!! I used a square tin 8x8 and it barely all fit in. the cooking dried up the sauce enough that it didn't spill over and the pan under wasn't necessary. It was so tasty and so filling I will do this over and maybe make it with chicken and Alfredo.

  • FortWorthPapa

    STEVEN K.
    August 20, 2018

    I use all ingredients then I begin to make it my own. I add one 8 oz. jar ( drained of water) of sliced mushrooms to the sauce while cooking. I also add 1 tbl. of dry Italian seasoning to the sauce while cooking. After 30 min. of cooking in the oven I remove from the oven. I turn the oven to “hi broil”. I add a full 2 cups of cheese to the top of the pie. Italian blend or mozzarella, your choice. Return the pie to the oven and broil until cheese is melted and begins to bubble light brown on top. Remove immediately and let setup 5 to 10 min. Serve with 5 cheese Texas Toast. I use Peppridge Farm. Enjoy!

  • Tastes Great!!!

    jeanbean17
    March 19, 2015

    This recipe was a great find. My family loved it. I chose to cut the amount of picante sauce in half and used more prego for the rest. This provided a great flavor. The spaghetti was a tad difficult to put into a crust shape, but I managed. The slices did not retain their shape but tasted yummy. C'est la vie.

  • Nice alternative to plain spahgetti

    GrandmaRuth56
    June 13, 2014

    Can also be made in the microwave to avoid heating up the kitchen. I omit the picante sauce, increase the pasta sauce, and also like to add a package of thawed, drained frozen spinach to the ricotta.

  • Awesome!

    Serrano7020
    October 7, 2012

    Made this for my family tonight and they all loved it. No leftovers either.

    Recently Viewed

    Made With

    Calories 516
    Total Fat 24 g
    Sat. Fat 10.3 g
    Trans Fat 0 g
    Cholesterol 114 mg
    Sodium 691 mg
    Total Carb 40 g
    Dietary Fiber 3 g
    Sugar 9 g
    Added Sugars 2 g
    Protein 32 g
    Vitamin D 2 %DV
    Calcium 22 %DV
    Iron 19 %DV
    Potassium 15 %DV
    Calories 517
    Total Fat 24 g
    Sat. Fat 10.3 g
    Trans Fat 0 g
    Cholesterol 114 mg
    Sodium 691 mg
    Total Carb 41 g
    Dietary Fiber 2 g
    Sugar 0 g
    Added Sugars 2 g
    Protein 32 g
    Vitamin D 2 %DV
    Calcium 30 %DV
    Iron 15 %DV
    Potassium 0 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.