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Baked Spaghetti Pie

Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 51 minutes
Total Time 1 hour 1 minute
Servings 6
Author Justin McChesney-Wachs


Quick marinara sauce

For the spaghetti pie

  • 12 oz dried spaghetti noodles
  • 2 large eggs
  • 1/2 cup whole milk ricotta
  • 1/2 cup freshly grated parmesan cheese (plus 3 tablespoons)
  • 2 cups quick marinara sauce
  • kosher salt & freshly ground pepper
  • 1/2 cup grated mozzarella cheese
  • fresh basil for garnish


For the quick marinara sauce

  • Heat a large skillet with 2 tablespoons of olive oil. Add the sliced garlic and cook for 1 minute. Add both cans of tomatoes, herbs, salt and red pepper flakes. Simmer for 15 minutes and cool slightly before using. 

To make the baked spaghetti pie

  • Preheat the oven to 400 degrees
  • Cook the pasta very al dente so it can absorb sauce and flavors.
  • While the pasta cooks, whisk the eggs, ricotta cheese and 1/2 cup of the parmesan cheese in large bowl. Gradually whisk in the marinara sauce to not raise the temperature too quickly, then season with salt & pepper. Add the cooked noodles and mix well. 
  • Transfer the spaghetti to an oiled 10" skillet or pie dish and top with the mozzarella and remaining parmesan.
  • Bake for 30 to 40 minutes, or until the top is golden brown. 
  • Cool for a few minutes before slicing into wedges and serving topped with freshly torn basil.


  • The quick marinara sauce makes a little extra. Save it for serving on top of the spaghetti pie or for dipping bread. 
  • Muir Glen Classic Marinara sauce can be used instead of making your own quick marinara sauce.