This spaghetti pie has been on repeat at my table for years, and there are a couple of reasons this baked version works better than most. One of them is the cream cheese. Keep reading.
⭐️⭐️⭐️⭐️⭐️ Amy raved, “This was a total hit with the family! Everybody loved it, and the Italian sausage adds so much flavor!”
*This recipe was originally posted in 2019, updated in 2022, and new photos were added in June 2026 so you can see exactly what you’re working toward.
My Boys Ate the Whole Pan
I first had spaghetti pie at a friend’s house and went home and made it that same week. A few tweaks later, this version stuck: quick homemade meat sauce, a cream cheese middle layer that surprises everyone, and melty mozzarella on top. If life is hectic, a good jarred marinara works just fine and nobody will know.
The night that really sealed it was dinner with a table full of neighbor boys, all of them in their early teens. Anyone who’s been there knows: you either win or you don’t. Pan empty in ten minutes, and I’m pretty sure spaghetti showing up as an actual pie, sliced into wedges, had everything to do with it. If pasta recipes are a favorite like ours, try Baked Rigatoni Bolognese or Penne alla Vodka.
The cream cheese is the part nobody sees coming. My food photographer took a bite during our shoot and stopped mid-sentence because she wasn’t ready for how good that layer was. That’s the reaction I get every time I serve this. It makes the middle silky and rich in a way ricotta alone doesn’t quite hit. I give you options though: swap in ricotta or cottage cheese if that’s what you have, and the cottage cheese version adds a nice protein boost on top of everything else. Either way you win. And if you want to keep the dinner wins coming, browse all my dinner recipes here.
Why You Will Love Baked Spaghetti Pie
- The Cream Cheese Layer | Nobody sees it coming. It makes the middle silky and rich in a way ricotta alone never does, and it’s the first thing people ask about after their first bite.
- Quick Homemade Meat Sauce | Most spaghetti pie recipes default to jarred marinara. This one uses a 15-minute homemade sauce that makes a real difference. A quality jarred sauce works too.
- Made for Busy Nights | Assemble the whole thing the day before, refrigerate, and bake when you need it. The make-ahead game on this one is strong.
- Leftover Spaghetti? Even Better | Already have cooked spaghetti in the fridge? This comes together even faster, and it might be the best thing leftover pasta has ever become.
Spaghetti Pie Recipe Ingredients
- Spaghetti | Freshly cooked al dente works best since it keeps cooking in the oven. Leftover spaghetti speeds things up even more. Use regular, whole grain, or gluten-free.
- Ground Beef and Italian Sausage | The combination gives the meat sauce real depth. Want it vegetarian? Leave both out and let a good marinara carry it.
- Sweet Onion and Garlic | The base of the meat sauce and where most of the flavor starts. Both matter here.
- Olive Oil, Kosher Salt, Italian Seasoning | The seasoning foundation. No Italian seasoning on hand? A mix of dried basil, oregano, and thyme does the job.
- Crushed Tomatoes and Tomato Paste | Together, these build a quick marinara sauce right in the pan. The tomato paste thickens it so the pie holds a clean slice.
- Eggs | These bind the spaghetti crust so it holds its shape when sliced. Do not skip them.
- Cream Cheese, Ricotta, or Cottage Cheese | Cream cheese is the move here. It creates a silky layer that surprises everyone and is genuinely the secret to what makes this version different. Ricotta works as a swap, and cottage cheese adds extra protein if that matters to your crew.
- Cheese | Shredded or sliced mozzarella, grated parmesan, or your favorite Italian blend. Shred from a block if you can. Pre-shredded has added cellulose that keeps it from melting properly. But it’ll work in a pinch! Full ingredients list in the recipe card.
Get the full recipe in the recipe card below.
Recommended Equipment
- Large heavy-bottomed saucepan or large skillet
- 9-10 inch leakproof Springform Pan is your best bet, 9″ Deep Dish pie dish or double the recipe and bake in a 9×13 casserole dish. This is a great meal to bring to someone, baked in a disposable foil pan.
- Tin foil and a half sheet pan in case your pan leaks or overflows
- A good serving spatula! These are my favorites, large and small
How to Make Spaghetti Pie
Step One | Cook Spaghetti and Start Sauce
Cook spaghetti to al dente; according to package directions, it will finish in the oven. Meanwhile, sauté onions in olive oil over medium heat until softened and golden, then add garlic and cook until fragrant.
Step Two | Make Hearty Meat Sauce
Increase to medium-high heat, add ground beef and sausage and brown. Stir in crushed tomatoes, tomato paste, Italian seasoning, and salt. Simmer while the spaghetti finishes.
Step Three | Assemble Spaghetti Mixture
Remove 2 cups of meat sauce and set aside. Toss drained spaghetti into the remaining sauce. Temper beaten eggs with a spoonful of hot sauce, then stir into the spaghetti. Press mixture into your prepared pan. Spread cream cheese evenly over the top, spoon the reserved sauce over that, and finish with shredded cheese.
Step Four | Bake your Spaghetti Pie
Bake at 350°F (175° C) for 30 minutes until bubbly and golden. Let it rest 10-15 minutes before removing from the springform pan and slicing into wedges. Garnish if desired with fresh parsley or basil.
Best Spaghetti Pie Recipe Variations
- Switch the noodle | Spaghetti works best, but penne, rigatoni, or bucatini hold up well. For gluten-free, swap in your favorite GF spaghetti and nobody will know the difference.
- Make it vegetarian | Leave out the meat and let a really good marinara carry it.
- Change the protein | Spicy Italian sausage, ground turkey, or ground chicken all work. The beef and sausage combo adds the most depth if you want maximum flavor.
- Turn up the heat | Red pepper flakes in the sauce, or swap mild Italian sausage for hot.
- Add vegetables | Sauté bell peppers or mushrooms right in with the onions. Stirred into the sauce, they’re next level.
- Swap the cream cheese | Ricotta is the classic and works beautifully. Cottage cheese boosts the protein without changing the texture. Sour cream works in a pinch, too.
- Try different cheese | Italian blend, fresh mozzarella, Jack, cheddar. It’s your pie, make it yours.
- Potluck perfect | Double the recipe and bake in a 9×13 inch baking dish.
Storing Baked Spaghetti Pie
Leftovers | Store covered or in an airtight container in the fridge for 3-4 days. Reheat slices in the microwave, or cover and warm in a 350°F oven for 15 minutes. The edges get even better the second day.
Freeze | Cool completely, then wrap individual slices or the whole pie in plastic wrap, followed by a layer of foil. Freeze up to 3 months.
Make Ahead and Freezer Instructions
Make Ahead: Assemble the entire pie but don’t bake it. Cover tightly with plastic wrap and refrigerate up to one day. When ready, pull it out while the oven preheats and let it come to room temperature before baking.
Freeze Unbaked: Once assembled and cooled, wrap in two layers of foil and, if possible, place in an airtight bag. Freeze up to 3 months.
To bake from the fridge: bake as directed.
To bake from frozen: keep covered in foil and bake at 350°F for about 60 minutes, then remove foil and bake an additional 20-30 minutes. Not sure if it’s heated through? Stick a butter knife in the center for a few seconds. If it comes out hot, you’re good to go.
Tips for the Best Spaghetti Pie
- Don’t Overcook the Pasta | Pull your spaghetti at al dente, still with a little bite. It keeps cooking in the oven, and you really don’t want it to turn mushy.
- Press It In Firmly | When transferring the spaghetti mixture to the pan, pack it down firmly. A firmly pressed crust is what gives you a clean wedge when you slice it.
- Temper Your Eggs | Stir a spoonful of hot meat sauce into your beaten eggs before adding them to the pasta. Cold eggs hitting hot pasta will scramble on you. This one little step prevents that entirely.
- Soften the Cream Cheese First | Pull your cream cheese out of the fridge about 30 minutes before you start. Room temperature cream cheese spreads into a smooth, even layer instead of dragging your pasta around the pan.
- Shred Your Own Cheese | Pre-shredded cheese has additives added to prevent clumping, and it doesn’t melt as well. Two minutes with a box grater and a block of mozzarella makes a real difference on top.
- Rest Before You Slice | Give it 10-15 minutes out of the oven before cutting. I know. But this is what separates a clean, beautiful wedge from a delicious pile of spaghetti on a plate.
Common Questions
Absolutely, and it actually makes this even faster to pull together. Already-cooked spaghetti skips the boiling step entirely. Just make sure it isn’t overdressed with sauce or it can make the crust too wet.
Cream cheese is our first choice and the one that surprises people most. It creates a silky, rich layer that holds together beautifully when sliced. Ricotta is the classic option and works great. Cottage cheese is the best swap if you want to boost protein without changing the texture. All three work, it just depends on what you have and what your crowd needs.
I prefer using a 9-10 inch springform pan, wrap the outside in foil just in case your pan isn’t leakproof, and set it on a rimmed baking sheet to catch any drips. A deep-dish pie pan is the everyday go-to and works perfectly.
Yes. Swap in your favorite gluten-free spaghetti and everything else stays the same. This recipe has been tested by our GF recipe testers, and it holds together just as well.
The cheese on top should be fully melted, bubbly, and starting to turn golden at the edges. If you’re baking from frozen, use the butter knife test: stick a butter knife into the center for a few seconds. If it comes out hot, it’s done.
Three usual suspects: the pasta wasn’t pressed firmly enough into the pan, the eggs were skipped or not properly tempered into the mixture, or it wasn’t rested long enough after baking. Give it the full 10-15 minutes before you cut into it. It’s worth the wait.
Yes, this is one of the best things about it. See the full make-ahead and freezer instructions above for everything you need.
Leave out the ground beef and sausage and use a really good marinara to carry the flavor. It works beautifully and nobody misses the meat.
Yes! Use your favorite plant-based cheeses here, you might want to increase the amount of the cream cheese (swapped with a dairy-free version) to add to the creaminess and replace the butter when sauteing with oil.
What to Serve with Spaghetti Pie
- Cheesy Garlic Bread is always the right call here
- A crisp green or Italian chopped salad, try this Mediterranean Dip as a starter
- Wash it all down with a Blood Orange G&T or a Cranberry Spritzer
What Desserts Go Well with Spaghetti Pie?
- Tiramisu or this Olive Oil Cake keeps the Italian theme going
- Crumbl Chocolate Chip Cookies because nobody ever said no
- Pignoli cookies or my famous Pizzelles
More Italian Recipes to Try
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Ingredients
- 16 ounces Spaghetti try whole grain, protein or gluten-free
- 16 ounces ground beef or ground turkey, chicken, etc.
- 14 ounces Italian sausage bulk, or links, skins removed
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion yellow or sweet, chopped
- 5 cloves Garlic minced
- 28 ounces Crushed tomatoes canned, I used organic
- 2 tablespoons Tomato paste
- 2 tablespoons Italian Seasoning this is my favorite, cause it has paprika in it! + more to sprinkle on top
- 1 teaspoon Kosher salt
- 3 large eggs beaten, room temp is best
- ½ cup parmesan cheese
- 4 ounces Cream Cheese softened (or try equal amounts of Ricotta or cottage cheese)
- 1 cup shredded mozzarella or use your favorite cheese
- ½ cup Italian cheese blend optional
- Garnish fresh basil chiffonade into strip and sprinkle over top of pie, optional
Instructions
- Preheat oven to 350° F and spray or grease a 9-10-inch springform pan (leakproof preferred) or a 9-inch deep dish pie plate. If your springform pan is not leakproof, wrap it well in foil and place on a sheet pan.
- Bring a large pot of salted water over high heat to boil for pasta. In a separate large skillet, over medium heat, melt butter and swirl in olive oil. Saute onions for about 7 minutes until translucent and browned slightly, add garlic and stir for 1 minute.2 tablespoons olive oil, 2 tablespoons butter, 1 medium onion, 5 cloves Garlic
- Add ground beef and sausage, breaking up and cook until browned.16 ounces ground beef, 14 ounces Italian sausage
- Add crushed tomatoes, tomato paste, Italian seasoning and salt, stir well and simmer on low.28 ounces Crushed tomatoes, 2 tablespoons Tomato paste, 2 tablespoons Italian Seasoning, 1 teaspoon Kosher salt
- Once water for pasta is boiling, add pasta and cook according to package, al dente. Drain and reserve pasta.16 ounces Spaghetti
- Remove 2 cups of meat sauce, set aside. Add cooked pasta to remaining meat sauce, stir in parmesan cheese and and stir well to coat pasta.½ cup parmesan cheese
- Beat eggs, add a little bit of meat sauce to egg mixture stirring to temper the eggs, then stir into the spaghetti mixture.3 large eggs
- Place spaghetti into prepared pan, pressing down to fit into pan (I used parchment paper).
- Slice the cream cheese into thin slices and lay on top of pasta, or place ricotta or cottage cheese over the top by tablespoons dotting evenly over pasta. Spread if desired.4 ounces Cream Cheese
- Sprinkle with a little extra Italian Seasoning. Pour remaining meat sauce evenly over top of pie. Sprinkle shredded cheeses over top and bake for 25-35 minutes until edges are crispy (a 9-in pan may take a few extra minutes). Cool for 5 minutes before cutting. Delicious leftover and reheated.1 cup shredded mozzarella, ½ cup Italian cheese blend , Garnish fresh basil
Notes
Nutrition
Amy Nash
This was a total hit with the family! Everybody loved it and the italian sausage adds so much flavor!
MICHAELA KENKEL
My family LOVED this recipe!! I am making it again today for my niece who just came home from the hospital with a new baby girl!
Jennifer Stewart
Jennifer Stewart
I loved this spaghetti pie. I used to make it with my mom but it was never this tall! I used the leftovers to make a spaghetti sandwich!
YYum, I love it, a spaghetti sandwich!
Paige
This is a super tasty version of Spaghetti Pie!
Sandra Shaffer
I send my son to his home with homemade meals and this not only was easy to put together, but he loved it. Devoured, so no freezing needed, but great tip!
Becky
I’ve made this recipe over a dozen times. My family loves it!
Paula@SweetPea
This sounds so good and I’m planning to make it this week. I know that it is going to be a hit at my house and I’m looking forward to trying it.
And I hope you love it Paula, thank you!