Spaghetti pie was born out of a need to reuse leftover spaghetti, but that also means it makes for a great meal to prep ahead of time.
It’s also a kid-friendly way to serve spaghetti at the dinner table. It’s not nearly as messy as a big bowl of soup-covered pasta, and slicing it into wedges makes it a fun and simple weeknight meal.
Even better? It freezes really well, so any leftovers can be packed up for a quick dinner on an upcoming busy night.
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Spaghetti Pie
Ingredients
- 8 ounces spaghetti
- 28 ounces canned crushed tomatoes
- 2 tablespoons canned tomato paste
- 8 ounces canned tomato sauce
- 1 red bell pepper deseeded and diced
- 2 cups fresh baby spinach
- ½ cup fresh basil leaves chopped
- 1 pound sweet Italian sausage
- 2 egg
- ¼ cup grated parmesan cheese
- 6 ounces grated pecorino romano
Instructions
Prep Ahead:
- Cook the pasta halfway, drain, and rinse under cold water.
- Make the sauce according to the directions, including the spinach and sausage.
- Add the rinsed pasta to the sauce and toss to combine. Set aside until cool enough to store.
- Transfer the pasta and sauce to a resealable bag or container.
- If needed, grate the pecorino romano and transfer to a resealable bag or container.
- These items will last for up to 5 days in the fridge, and up to 2 months in the freezer.
Prepare From Prepped:
- Preheat oven to 350*F.
- Mix the eggs and parmesan cheese until combined.
- Transfer the pasta and sauce to a large bowl.
- Add the egg and cheese mixture and toss until evenly combined
- Transfer everything to the pie tin or casserole dish.
- Top with cheese, spreading evenly over the top of the mixture.
- Bake 30-40 minutes until the cheese has started to melt and the sides of the pasta has begun to crisp.
- Remove and let rest until cool enough to handle. Slice into wedges and serve.
Make From Fresh:
- Bring a large pot of salted water to a boil and add the spaghetti noodles.
- Cook until halfway done, about 4 minutes, then drain and rinse under cold water.
- Slice the sausage into ¼” rounds and combine with crushed tomatoes, tomato paste, tomato sauce, bell pepper in a large pot over medium heat.
- Bring to a hard simmer, then lower to a gentle simmer. Cook, stirring occasionally, until thick and combined, about 10-12 minutes.
- Preheat the oven to 350*F.
- Turn the heat off and add the spinach and basil, stirring until the spinach wilts into the sauce.
- Add the rinsed pasta and toss to combine.
- In a small bowl, whisk together the eggs and parmesan until blended, then stir into the pasta and sauce mixture.
- Pour the mixture into a 9×3” pie tin, or 8×8 casserole dish.
- Top with grated pecorino romano, scattering the cheese evenly over the top.
- Place in the oven and bake 30-40 minutes until the cheese has started to melt and the sides of the pasta has begun to crisp.
- Remove and let rest until cool enough to handle. Slice into wedges and serve.
Notes
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