Egg Free Spaghetti Pie Baked Pasta
Indulge in the comforting, crowd-pleasing flavors of this Egg-Free Spaghetti Pie Baked Pasta, a twist on classic baked pasta dishes designed for those who avoid eggs or simply crave a rich and cheesy dinner. Featuring tender strands of spaghetti enveloped in a creamy ricotta mixture, this oven-baked dish layers gooey mozzarella and tangy marinara sauce for the ultimate Italian-inspired comfort food experience. With a golden, bubbly cheese topping and hints of fragrant garlic, Italian seasoning, and fresh parsley, this hearty recipe is as easy to prepare as it is satisfying. Perfect for family dinners or meal prepping, this baked spaghetti pie delivers big flavor without the eggs, making it a versatile, vegetarian-friendly option.
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Recipe Information
Ingredients
- 400 g spaghetti
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 800 g crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- 1 tsp salt
- 0.5 tsp ground black pepper
- 200 g ricotta cheese
- 150 g shredded mozzarella cheese
- 50 g grated Parmesan cheese
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch (23 cm) springform pan or baking dish.
Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.
While the spaghetti cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper to the skillet. Stir well to combine and let it simmer for 10 minutes to thicken.
Once the sauce has thickened, remove it from heat and set aside.
In a large mixing bowl, combine the cooked spaghetti, ricotta cheese, half of the shredded mozzarella, and half of the Parmesan cheese. Mix well to coat the pasta evenly.
Layer half of the spaghetti mixture into the prepared pan or dish, pressing it down gently to form an even layer.
Spread half of the marinara sauce over the spaghetti layer, then repeat with the remaining spaghetti mixture and marinara sauce.
Top with the remaining shredded mozzarella and Parmesan cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and golden on top.
Remove the spaghetti pie from the oven and let it cool for 5-10 minutes before slicing.
If desired, garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.6 g | 135% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 4072 mg | 177% | |
| Total Carbohydrate | 206.8 g | 75% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 45.8 g | ||
| Protein | 117.2 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2252 mg | 173% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3310 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
