Meatless Spaghetti Pie
Discover comfort food with a twist in this Meatless Spaghetti Pie, a show-stopping dish that combines the heartiness of pasta with the flavors of a classic Italian casserole. Perfectly cooked spaghetti is tossed in a rich blend of ricotta, Parmesan, and eggs, then layered with zesty marinara sauce and gooey mozzarella cheese to form a savory, satisfying "pie." Baked to golden perfection, this vegetarian-friendly dinner is an easy make-ahead option that's ideal for family meals or casual gatherings. Garnish with fresh parsley for a pop of color and serve it alongside a crisp green salad or garlic bread for a meal that’s as comforting as it is crowd-pleasing. Ready in under an hour, this recipe delivers big flavor with minimal effort—your new favorite spin on pasta night awaits!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 12 ounces spaghetti
- 1 tablespoon olive oil
- 2 large eggs
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 3 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or springform pan with olive oil.
Cook the spaghetti according to the package instructions until al dente. Drain and toss with olive oil to prevent sticking. Let it cool slightly.
In a large bowl, whisk together the eggs, ricotta cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper until well combined.
Add the cooked spaghetti to the egg and cheese mixture, tossing gently to coat the noodles evenly.
Transfer half of the spaghetti mixture into the prepared pie dish, pressing it down in an even layer.
Spread 1 1/2 cups of marinara sauce over the layer of spaghetti.
Sprinkle 1 cup of mozzarella cheese evenly over the sauce.
Top with the remaining half of the spaghetti mixture, pressing it down gently.
Spread the remaining 1 1/2 cups of marinara sauce over the top layer of spaghetti and sprinkle the remaining 1 cup of mozzarella cheese evenly over the sauce.
Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is bubbly and golden brown.
Remove the spaghetti pie from the oven and let it cool for 5-10 minutes before slicing into wedges.
Garnish with chopped fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 853 mg | 37% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.9 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 531 mg | 41% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 117 mg | 2% | |
*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.
