Mile High Spaghetti Pie
Meet your new favorite comfort food: Mile High Spaghetti Pie—a towering, cheesy masterpiece that transforms classic Italian flavors into an irresistible sliceable sensation. This recipe layers buttery spaghetti, rich ricotta, hearty meat sauce made with ground beef and Italian sausage, and gooey mozzarella cheese, all baked to golden perfection in a springform pan. With its eye-catching height and indulgent ingredients, this spaghetti pie is perfect for feeding a hungry crowd or impressing guests at your next dinner party. Topped with fresh parsley and sliced into wedges, every bite delivers a medley of savory, cheesy, and herby goodness. Easy to prep and guaranteed to delight, the Mile High Spaghetti Pie is the ultimate baked pasta comfort food for weeknights or special occasions!
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Recipe Information
Ingredients
- 16 oz spaghetti
- 1 lb ground beef
- 1 lb Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 28 oz crushed tomatoes
- 6 oz tomato paste
- 2 tsp Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
- 2 large eggs
- 0.5 cup parmesan cheese, grated
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- 2 tbsp butter, melted
- 2 tbsp fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C) and grease a 9-inch springform pan with non-stick spray or butter.
Cook the spaghetti according to the package instructions until al dente. Drain, rinse with cold water, and toss with melted butter. Set aside.
Heat a large skillet over medium heat. Add the ground beef and Italian sausage, breaking them apart with a wooden spoon, and cook until browned and fully cooked. Drain excess grease if necessary.
Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds, or until fragrant.
Add the crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Simmer the sauce for 10 minutes, stirring occasionally, then remove from heat.
In a medium bowl, beat the eggs and mix in the grated parmesan cheese. Stir the egg mixture into the cooked spaghetti until evenly coated.
Begin layering in the prepared springform pan: Press half of the spaghetti mixture into the bottom of the pan to form an even base layer.
Spread the ricotta cheese evenly over the spaghetti layer, followed by half of the meat sauce and 1 cup of shredded mozzarella cheese.
Add the remaining spaghetti mixture, pressing it down gently. Top with the remaining meat sauce and finish with the remaining 1 cup of shredded mozzarella cheese.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the edges are lightly browned.
Let the spaghetti pie cool in the pan for 10-15 minutes to set. Carefully release the springform pan and slide the spaghetti pie onto a serving plate.
Garnish with chopped fresh parsley and serve warm. Slice into wedges and enjoy!
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 1060 mg | 46% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 8.9 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 379 mg | 29% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 859 mg | 18% | |
*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.
