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Spaghetti tossed with sweet Italian sausage and then bound with egg & cheese, baked in a pie- a fun way to change up weeknight dinner!
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Spaghetti Pie

Spaghetti tossed with sweet Italian sausage and then bound with egg & cheese, baked in a pie- a fun way to change up weeknight dinner!
Prep Time10 minutes
Cook Time40 minutes
Course: Dinner
Keyword: leftovers
Servings: 4
Author: Ruthy Kirwan

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 9x3” pie tin, or 8x8 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

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.