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Spaghetti Pie


Article by Robin Miller

Photography by Robin Miller

Tender strands of pasta, tossed with an herby, cheesy tomato sauce and baked under a blanket of buttery mozzarella. Start with leftover pasta, or quickly boil a batch, and this phenomenal meal comes together in about 20-30 minutes. It's the ultimate, crowd-pleasing, family-friendly, weeknight meal.

Spaghetti Pie

  • Cooking spray
  • 12 ounces spaghetti or any pasta shape of choice
  • 1 1/2 cups tomato sauce, from a carton or can
  • 1 large egg
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Salt and ground black pepper
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 2 tablespoons grated parmesan cheese
  • Chopped fresh basil or parsley for serving
  • Crushed red pepper flakes for serving


Preheat the oven to 350 degrees. Coat a pie plate with cooking spray.

Cook the spaghetti according to the package directions (or start with leftover pasta). Drain and cover with foil to keep warm.

Meanwhile, in a large bowl, whisk together the tomato sauce, egg, oregano, basil, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. When the spaghetti is cooked and drained, add it to the tomato sauce mixture and toss to combine. Fold in 1 cup of the mozzarella cheese.

Transfer the mixture to the prepared pan and top with the remaining mozzarella cheese. Sprinkle the top with the parmesan cheese. Cover with foil and bake for 10 minutes. Uncover and bake for 5 more minutes, until the cheese melts.

Top with basil or parsley and red pepper flakes and serve.

Serves 4