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There’s a reason we call this Friendship Spaghetti Pie.
It’s not fancy. It’s not trendy. And it sure as heck won’t win any minimalist plating awards. But you know what? It shows up. For new babies, for hard weeks, for potlucks and porch dinners, and sometimes—just because someone needed to feel remembered.
This pie is the kind of recipe you double by default, because you already know you’ll be bringing the second one to someone you love (or freezing it for Future You). It’s a little cheesy, a little nostalgic, and completely impossible to mess up.
My friend Patty first gave me a version of this years ago, hand-written on a floral index card with a little coffee stain in the corner. She called it “Church Lady Spaghetti Pie.” I added some garlic, switched up the cheese, and started calling it Friendship Pie, because honestly? That’s what it tastes like.
Why You’ll Love This Pie (Besides the Fact It Makes Two)
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Feeds a crowd. One pie serves four hungry folks—eight if there’s bread and salad.
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Freezes like a dream. One for now, one for later. What’s not to love?
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Familiar but fun. All the comfort of spaghetti night—but baked in a pie pan with layers.
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Cheesy, saucy, craveable. Between the ricotta and mozzarella, it’s got that rich, melty bite you want in every comfort food.
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No weird ingredients. Nothing fancy. Just stuff you probably already have in your kitchen.
Let’s Talk Ingredients
Here’s what goes into it—and how you can make it your own if needed.
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1 lb dry spaghetti – Any long pasta works, really. Angel hair makes it a little more delicate.
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1 lb lean ground beef – Or ground turkey. Or even Italian sausage if you’re feeling wild.
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4 tablespoons butter – Stirred into the hot noodles. Trust me on this.
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½ small yellow onion, diced – Sweet and subtle. No need to overdo it.
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1 (32 oz) jar marinara sauce – Pick your favorite. Or homemade, if you’ve got some stashed away.
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4 large eggs, beaten – Helps the “crust” set up nice and sturdy.
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1 cup parmesan cheese, grated – Adds saltiness and structure to the noodles.
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1½ cups ricotta cheese – Creamy, mild, and delicious. Cottage cheese works in a pinch.
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1 clove garlic, minced – Just one. Enough to let people know you cook with love.
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1 tsp dried basil – A little extra herby flavor never hurt.
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2 cups mozzarella, grated – Melts into that golden, gooey topping we all love.
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Kosher salt and black pepper – Taste as you go. Don’t skip it.
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Two 9-inch pie pans (foil or glass) – One to eat, one to freeze. Or two to share.
How To Make It (No Fuss, I Promise)
Step 1: Cook the spaghetti.
Bring a big pot of salted water to a boil and cook the pasta according to the package directions. Drain it and stir in all four tablespoons of butter while it’s still warm. Set it aside and try not to sneak too many forkfuls—you’re not done yet.
Step 2: Make the meat sauce.
While the noodles are doing their thing, brown your ground beef and diced onion in a skillet over medium-high heat. Break it up nice and small. Cook until there’s no pink left, then drain off any extra grease. Stir in the whole jar of marinara and take it off the heat. You’ve got sauce.
Step 3: Mix the noodle base.
Crack four eggs into a bowl, beat them, and stir in the grated parmesan. Now add that into the warm buttered noodles, tossing gently so everything’s evenly coated. Add a pinch of salt, just to brighten it up.
Step 4: Build your pies.
Divide the noodle mixture between the two pie pans. Press it in slightly so it forms a “crust” of sorts.
Step 5: Make the ricotta layer.
In a medium bowl, stir together the ricotta, minced garlic, dried basil, and a little salt. Dollop it evenly over both pie pans and spread it gently to cover the noodles.
Step 6: Add sauce and cheese.
Spoon half the meat sauce over each ricotta layer. Then sprinkle with mozzarella like your life depends on it. Make sure the edges get a little cheese too—those browned bits are the best part.
Step 7: Freeze or bake.
If you’re freezing one (or both), cover tightly with plastic wrap and foil, then freeze flat until solid. When ready to eat, bake from frozen at 350°F for about 45 minutes.
If baking now, preheat to 350°F and bake uncovered for 25–30 minutes, until hot and bubbly and the cheese is melty and golden.
Let it sit for a few minutes before cutting—just long enough to gather everyone around the table.
Variations (Because You’re the Boss of Your Kitchen)
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Add veggies – Sautéed mushrooms, spinach, or zucchini work great in the meat sauce.
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Go spicy – Use hot Italian sausage or a pinch of red pepper flakes in the sauce.
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Make it meatless – Skip the beef and load up on veggies or lentils in the sauce.
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Fancy cheese swap – Add a little provolone or fontina to the mozzarella topping if you’re feelin’ yourself.
How to Store, Reheat, or Share
Leftovers keep beautifully in the fridge for 3–4 days. Just cover and reheat slices in the oven or microwave.
If you’re freezing a pie, make sure it’s tightly sealed to avoid freezer burn. When ready to bake, don’t thaw—just add a little extra baking time. It’ll be perfect.
Sharing tip? Write baking instructions right on the foil with a Sharpie. I like to tuck a little handwritten note in there, too. Makes it feel extra special.
Before You Go…
This isn’t just a “pasta bake.” It’s a hug in a pie pan. It’s dinner on a hard day. It’s a way to say, “Hey, I was thinking about you.” And isn’t that what food is really all about?
So go ahead. Make two. Eat one. Freeze one. Or better yet—wrap one up and leave it on someone’s porch with a little note. I promise, it’ll mean more than you think.
And if you do? Tell me. I’d love to hear who you shared it with.
Until next time—keep feeding your people. And don’t forget to make a little extra for yourself.
Friendship Spaghetti Pie
Ingredients
- 1 lb dry spaghetti
- 1 lb lean ground beef
- 4 tablespoons butter
- 0.5 small yellow onion, diced
- 32 oz jar marinara sauce
- 4 large eggs, beaten
- 1 cup parmesan cheese, grated
- 1.5 cups ricotta cheese
- 1 clove garlic, minced
- 1 teaspoon dried basil
- 2 cups mozzarella cheese, grated
- to taste Kosher salt and freshly ground black pepper
- 2 9-inch pie pans (aluminum)
Instructions
- If baking now, preheat oven to 350°F. Grease two 9-inch pie pans or use disposable aluminum pans.
- Cook spaghetti in salted boiling water. Drain and stir in butter while still warm. Set aside.
- In a skillet, brown the ground beef with diced onion until cooked through. Drain fat if needed. Stir in marinara sauce and remove from heat.
- In a bowl, mix beaten eggs with parmesan and a pinch of salt. Stir into the spaghetti. Divide between two pie pans.
- Mix ricotta, garlic, dried basil, and a pinch of salt. Spread over spaghetti layers.
- Spoon meat sauce over ricotta layer and top with shredded mozzarella.
- If baking now: bake uncovered for 25 minutes until bubbly. If frozen: bake at 350°F for 45 minutes straight from freezer.
Notes