White Spaghetti Pie
Indulge in the cozy comfort of White Spaghetti Pie, a creamy and cheesy twist on traditional baked pasta that’s perfect for family dinners or special occasions. This decadent dish combines al dente spaghetti with a rich béchamel sauce infused with Parmesan and mozzarella cheeses, layered with ricotta for extra creaminess. Baked to golden perfection in a pie dish, this recipe is an elegant showcase of Italian-inspired flavors, featuring hints of garlic and optional nutmeg for depth. With just 20 minutes of prep time, this crowd-pleasing casserole is easy to assemble and yields six hearty servings. Garnished with fresh parsley, White Spaghetti Pie is a delightful blend of creamy, cheesy, and savory goodness that’s sure to become a household favorite.
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Recipe Information
Ingredients
- 12 ounces spaghetti
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 0.5 cups heavy cream
- 2 pieces garlic cloves, minced
- 1 cup Parmesan cheese, grated
- 2 cups mozzarella cheese, shredded
- 1 cup ricotta cheese
- 2 large eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.125 teaspoon nutmeg (optional)
- 2 tablespoons fresh parsley, chopped (optional)
- 1 tablespoon olive oil or nonstick spray
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie dish with olive oil or nonstick spray.
Cook the spaghetti in a large pot of boiling salted water until al dente according to package instructions. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, until lightly golden and bubbling.
Gradually add the milk and heavy cream, whisking continuously to prevent lumps. Cook for 3-4 minutes, until the mixture thickens into a smooth béchamel sauce.
Stir in the Parmesan cheese, 1 cup of mozzarella cheese, salt, black pepper, and nutmeg (if using) until melted and combined. Remove from heat.
In a large bowl, whisk together the eggs and ricotta cheese. Slowly add the cooled béchamel sauce, mixing thoroughly to combine.
Add the cooked spaghetti to the bowl and toss until it is evenly coated with the sauce mixture.
Pour the spaghetti mixture into the prepared pie dish. Spread it out evenly.
Sprinkle the remaining 1 cup of mozzarella cheese on top.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.
Remove from the oven and let the pie rest for 10 minutes before slicing.
Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 920 mg | 40% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 4.6 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 614 mg | 47% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 255 mg | 5% | |
*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.
