Spaghetti Pie
A comforting and easy spaghetti pie recipe, perfect for a weeknight dinner. This recipe combines classic spaghetti with a cheesy, baked topping for a satisfying meal.
Equipment
- 9x13 inch Baking Dish
- Large pot
- Mixing bowls
Ingredients
Main Ingredients
- 1 lb 1 lb Spaghetti
- 1 tbsp 1 tbsp Olive Oil
- 1 1 Onion, chopped
- 2 cloves 2 cloves Garlic, minced
- 1 can 1 (28 ounce) can Crushed Tomatoes
- 1 tsp 1 tsp Dried Oregano
- 0.5 tsp 1/2 tsp Salt
- 0.25 tsp 1/4 tsp Black Pepper
- 2 cups 2 cups Shredded Mozzarella Cheese
- 0.5 cup 1/2 cup Ricotta Cheese
Instructions
Instructions
- Preheat oven to 375°F (190°C). Cook spaghetti according to package directions.
- While spaghetti cooks, heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more. Stir in crushed tomatoes, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Drain spaghetti and add it to the tomato sauce. Stir to combine.
- In a separate bowl, combine ricotta cheese and half of the mozzarella cheese.
- Pour spaghetti mixture into a greased 9x13 inch baking dish. Spread the ricotta mixture evenly over the top.
- Sprinkle the remaining mozzarella cheese over the top.
- Bake for 25-30 minutes, or until heated through and bubbly and the cheese is melted and golden brown.
Notes
For a vegetarian option, omit the ricotta cheese. You can also add other vegetables like bell peppers or mushrooms to the sauce. Leftovers can be stored in the refrigerator for up to 3 days.