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A cozy little dish with a big personality (and even bigger flavor)
Okay, let’s talk comfort food. Not the “I’ll just heat up a frozen meal and call it a night” kind — I mean the real deal. The kind that makes the kitchen smell like home and brings everybody wandering in asking, “What’s for dinner?” even though they already know just by the smell.
This spaghetti pie? She’s been around the block. She’s not flashy, not trendy, not trying to be the next viral TikTok recipe — and I love her for that. She’s reliable. Familiar. A little cheesy (in the best way). And she reminds me of the kinds of dishes folks used to bring to neighborhood potlucks or leave on your doorstep when you had a baby or lost someone you loved.
I actually hadn’t made this in years — maybe decades, honestly — until one day, my daughter showed up at the house on a rainy Thursday, soaked to the bone, hungry, and clearly having a rough one. I had leftover spaghetti, a half-used jar of tomato sauce, and ground beef in the fridge. And just like that… spaghetti pie happened.
Funny how food does that. One whiff and I was back in my mom’s kitchen, watching her press buttered noodles into a glass pie plate like she was building something sacred.
Why You’ll Love This (Besides the Obvious)
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Tastes like a hug in casserole form. Seriously.
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A little crispy, a little cheesy, a lot hearty.
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Kids devour it — but grown-ups sneak seconds.
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Budget-friendly with ingredients you probably already have.
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Freezes like a dream. (And reheats just as well.)
Let’s Talk Ingredients (Because You Know I’ve Got Thoughts)
This isn’t one of those fussy recipes. You don’t need artisanal anything. Just solid pantry staples, a good skillet, and some elbow room on the counter.
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8 oz spaghetti — Not the whole box, just enough to fill a 9-inch pie plate once it’s twirled around with butter and eggs.
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2 tbsp butter — I mean, come on. Everything starts better with butter.
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1/3 cup Parmesan — The real kind if you’ve got it. If not, the shaker bottle works fine.
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2 eggs — These hold it all together. Like the duct tape of baking.
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1 lb ground beef — I use 85/15 or leaner so it’s not greasy, but use what you have.
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1 small onion + 1 bell pepper — Chopped small enough so no one picks them out.
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2 cloves garlic — Minced fresh if you can. Jarred is okay — this is a judgment-free zone.
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1 (15 oz) can tomato sauce — Not marinara, not pasta sauce. Just plain tomato sauce.
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1 tsp oregano + 1 tsp basil — Or use Italian seasoning. We’re not precious about it.
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Salt + pepper — Always. Always taste and adjust.
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1 cup shredded mozzarella — The meltier, the better.
Optional? Sure. But do I recommend skipping anything? Nope.
How to Make Spaghetti Pie (With a Little Sass Along the Way)
1. Preheat your oven to 350°F.
Don’t forget to grease that pie plate. Trust me — you’ll be scrubbing baked-on cheese for hours if you don’t.
2. Cook your spaghetti until al dente. Drain it and toss it back in the pot while it’s still warm.
3. Stir in the butter, Parmesan, and eggs. This part smells like heaven. And it’s your crust — yep, pasta as crust. Who knew?
4. Press the mixture into the pie plate. Up the sides too. It’ll feel weird, but it works.
5. Brown the beef, onion, and bell pepper. Get it nice and cooked through, then drain the extra fat. No one likes greasy pie.
6. Add garlic and cook for another minute. Not too long. Burnt garlic is a crime.
7. Stir in tomato sauce, oregano, basil, salt, and pepper. Simmer it all together for 5-ish minutes. This is your filling, so taste it. Adjust whatever needs adjusting.
8. Spoon the sauce over the spaghetti crust. Spread it out gently. Like frosting a weird, savory cake.
9. Sprinkle mozzarella on top. Use a little extra if you’re feeling wild.
10. Bake for 20–25 minutes. Until it’s bubbly and golden and your kitchen smells like an Italian grandmother just moved in.
11. Let it cool for 5 minutes. Or longer, if you’ve got willpower. Helps it slice better, and saves your mouth from getting burned.
Want to Mix It Up? Here’s How
This recipe is nothing if not adaptable. Some days I follow it to the letter. Other days I go rogue.
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Use ground turkey or chicken instead of beef — lightens it up a bit.
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Add mushrooms, zucchini, or spinach — great for cleaning out the fridge.
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Mix ricotta into the pasta crust — makes it creamier, almost like lasagna.
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Top with provolone or an Italian blend — if mozzarella feels too basic today.
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Add red pepper flakes if you want a little kick. My husband does. Every time.
Can You Save Leftovers? Oh, Honey…
You should have leftovers. And they’re even better the next day — no kidding.
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Fridge: Wrap it up tight and keep for 3–4 days.
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Freezer: Wrap individual slices or the whole thing in foil and freeze. Thaw in the fridge before reheating.
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Reheat: Low oven (300°F) for 15–20 minutes is best. Microwave works too, just go slow.
Let’s Chat
So — did this become a new favorite at your house? Did your kids ask for seconds? Did your picky eater not even notice the bell pepper? I want to know everything.
Leave a comment, send me a message, or just holler from your kitchen like I’m in the other room.
And if you’ve got a comfort food recipe that deserves a comeback? Share it. I’m always looking for the next lost treasure from the recipe box.
Till next time,
Old-Fashioned Beef Spaghetti Pie
Ingredients
- 8 oz spaghetti
- 2 tbsp butter
- 1/3 cup Parmesan cheese grated
- 2 large eggs beaten
- 1 lb ground beef
- 1 small onion chopped
- 1 bell pepper chopped
- 2 cloves garlic minced
- 15 oz tomato sauce 1 can
- 1 tsp dried oregano
- 1 tsp dried basil
- salt and pepper to taste
- 1 cup mozzarella cheese shredded
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch pie plate.
- Cook the spaghetti according to package directions until al dente, then drain and return to the pot.
- Stir in butter, Parmesan cheese, and beaten eggs until evenly coated.
- Press the spaghetti mixture into the bottom and sides of the prepared pie plate to form a crust.
- In a skillet, cook ground beef, onion, and bell pepper over medium heat until beef is browned and vegetables are soft. Drain excess fat.
- Add garlic and cook for 1 minute. Stir in tomato sauce, oregano, basil, salt, and pepper. Simmer for 5 minutes.
- Spoon the meat mixture over the spaghetti crust and top with shredded mozzarella cheese.
- Bake for 20-25 minutes or until the cheese is melted and bubbly.
- Allow to cool for a few minutes before slicing and serving.
Notes
Nutrition