Spaghetti Pie Recipe

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Have you ever tried a spaghetti pie? It’s a delicious alternative to the same ol’ spaghetti night!

The Italian dinner table is the epicenter of everything that happens in the lives of the people who sit at it.

A slice of spaghetti pie in a white bowl.

Often large and welcoming, this table, with all its comfortable chairs, seems to call out to you…

“Mangia!! Mangia!!” (Eat!! Eat!!) And typically, you do just that.

Italian meals are an experience unto themselves. There is a whole world of excitement, emotion, and hands waving passionately in the air with every word. You come away from a meal feeling as though you’ve experienced a lifetime of emotion in one evening’s dinner. You feel a strong sense of family and contentedness. It’s a fabulous experience. I highly recommend it.

What Is Spaghetti Pie?

Spaghetti pie is basically a casserole. Although, many people bake this in a round dish and cut it like a slice of pie.

But this isn’t essential to the recipe. I make mine in a regular casserole dish and cut it into squares and it works just fine.

It’s basically all of the things that make Italian pasta a totally comforting experience. It’s a mix of pasta, sauce, cheese, spices and, if you so choose, some meat as well.

I use ground turkey in this recipe, but you can easily substitute with ground beef, or leave it out completely for a vegetarian meal. It will cook up the same with or without meat.

Baked Spaghetti Pie

Sometimes, you need something a little different from your regular bowl of spaghetti. And that’s where this baked spaghetti pie comes into play. It’s a great way to mix things up for pasta night, and it pairs well with a simple green salad and a side of crusty garlic bread.

You’ll take all that spaghetti, mix with with some egg, sauce, spices and cheese and bake it like a casserole. So really, this could be called a spaghetti pie casserole.

A casserole dish of just-baked spaghetti pie still in it's casserole dish.

What You’ll Need

1 tbsp. oil – This can be any oil you feel comfortable cooking with. I used coconut oil, but grapeseed, safflower or olive oil will work well too.

1 lb. ground turkey – You can use regular ground turkey, lean ground turkey or ground beef. You can even use a combination of ground beef and pork if you prefer.

1 cup chopped red onion – You don’t have to worry too much about getting a fine chop here unless you prefer the texture. A rough chop will work just as well. And if you don’t have red onions, a yellow or white onion will work just as well.

1 tbsp. garlic powder – If you prefer to use fresh garlic, use about 6 medium cloves and mince them.

1 tbsp. onion powder – It might seem like a lot to have both onions and onion powder, but I promise, it’s not.

28 oz. can fire roasted tomatoes – You can use regular diced tomatoes too. Look for tomatoes with no sugar added.

1 tbsp. balsamic vinegar – You can use the vinegar as is, or if you prefer a deeper vinegar flavor, make a balsamic reduction by boiling some vinegar down by half and using a tablespoon of that.

4 large eggs – If you prefer to use just egg whites, use 8 of them.

1 tbsp. Italian Seasoning – You can use store bought or make your own. The link is above.

1 lb. whole grain spaghetti  – Cook the pasta separately to package directions. The flavor will be greatly improved if you salt the water.

1 cup parmesan cheese – Grated is best here. Shredded will work, but it won’t do the same job of “glueing” the pasta together with the egg.

Note: If you have a spaghetti sauce that you prefer, use a 30 oz. jar of it (or as close as you can get to 28 oz.) and omit the fire roasted tomatoes. Also reduce the vinegar down to 1 teaspoon.

How To Make Spaghetti Pie

Oven temperature sent to 350 F.

Preheat oven to 350 degrees F.

Ground meat added to skillet.

Warm the oil in a large skillet.

Adding chopped onions to the ground meat.

Add the onions.

Cooking the meat and onions until the meat is fully cooked.

Fully cook the meat and onions and set aside to cool slightly.

4 cracked eggs sitting in a large mixing bowl.

Crack your eggs in a large mixing bowl.

The eggs sit whisked in the mixing bowl with the whisk still sitting in the bowl.

Whisk until mostly smooth.

The crushed tomatoes added to the eggs.

Add the crushed tomatoes to the eggs.

The grated parmesan added to the eggs and tomatoes in the mixing bowl.

Add the grated parmesan to the eggs and tomatoes.

The spices added to the mixing bowl.

Add the spices to the mixing bowl too.

The egg mixture all whisked together.

Whisk all ingredients in a large mixing bowl until well combined.

The cooked meat and onions added to the mixing bowl.

Add the cooled meat to the egg mix.

The pasta added to the mixing bowl.

Add the pasta to the mix.

The pasta mixed into the egg and meat mixture.

Stir everything well so the pasta is well coated in the mix.

Transferring the pasta to the casserole dish for baking.

Transfer to a 9×13 baking dish.

Flattening out the pasta in the casserole dish with the back of the spatula.

Flatten the noodles with the back of the spatula and compress the noodles gently.

The parmesan cheese sprinkled over the top of the pasta.

Sprinkle parmesan over the top of the spaghetti pie.

The finished, baked spaghetti pie, still uncut and in the casserole dish.

Bake 50-60 minutes. There should be no liquid (egg white) visible when you cut into the middle of it.

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SPAGHETTI PIE RECIPE:

A slice of spaghetti pie in a white bowl.

Spaghetti Pie Recipe

Nobody can pass up a delicious pan of spaghetti pie. Serve with a green salad and you’ve got a full meal!
Print Pin Rate
Course: Main Course
Cuisine: American, Italian
Prep Time: 40 minutes
Cook Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 15 servings
Calories: 217kcal
Author: The Gracious Pantry

CLICK TO WATCH THIS RECIPE IN ACTION!

Equipment

  • 9 x 13 casserole dish (or close to that size)

Ingredients

  • 1 tbsp. oil
  • 1 lb. ground turkey
  • 1 cup chopped red onions
  • 1 tbsp. garlic powder
  • 1 tbsp onion powder
  • 1 tbsp. Italian Seasoning (recipe link above or found in the spice aisle)
  • 4 large eggs
  • 28 oz. can fire roasted tomatoes (or diced tomatoes – no sugar added)
  • 1 cup parmesan cheese (+ extra for topping)
  • 1 lb. whole grain spaghetti (cooked and drained)

Instructions

  • Preheat oven to 350 degrees F.
    Oven temperature sent to 350 F.
  • Warm the oil in a large skillet.
    Warming oil in a skillet
  • Add the meat to the warmed pan.
    Ground meat added to skillet.
  • Add the onions.
    Adding chopped onions to the ground meat.
  • Fully cook the meat and onions and set aside to cool slightly.
    Cooking the meat and onions until the meat is fully cooked.
  • Crack your eggs in a large mixing bowl.
    4 cracked eggs sitting in a large mixing bowl.
  • Whisk until mostly smooth.
    The eggs sit whisked in the mixing bowl with the whisk still sitting in the bowl.
  • Add the crushed tomatoes to the eggs.
    The crushed tomatoes added to the eggs.
  • Add the grated parmesan to the eggs and tomatoes.
    The grated parmesan added to the eggs and tomatoes in the mixing bowl.
  • Add the spices to the mixing bowl too.
    The spices added to the mixing bowl.
  • Whisk all ingredients in a large mixing bowl until well combined.
    The egg mixture all whisked together.
  • Add the cooled meat to the egg mix.
    The cooked meat and onions added to the mixing bowl.
  • Add the pasta to the mix.
    The pasta added to the mixing bowl.
  • Stir everything well so the pasta is well coated in the mix.
    Transferring the pasta to the casserole dish for baking.
  • Transfer to a 9×13 baking dish.
    Transferring the pasta to the casserole dish for baking.
  • Flatten the noodles with the back of the spatula and compress the noodles gently.
    Flattening out the pasta in the casserole dish with the back of the spatula.
  • Sprinkle parmesan over the top of the spaghetti pie.
    The parmesan cheese sprinkled over the top of the pasta.
  • Bake 50-60 minutes. There should be no liquid (egg white) visible when you cut into the middle of it.
    The finished, baked spaghetti pie, still uncut and in the casserole dish.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1serving | Calories: 217kcal | Carbohydrates: 28g | Protein: 16g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 227mg | Potassium: 223mg | Fiber: 1g | Sugar: 2g | Vitamin A: 360IU | Vitamin C: 2mg | Calcium: 136mg | Iron: 2mg

This recipe from the Gracious Pantry archives. Recipe originally posted on 1/12/11.

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61 Comments

  1. Love the sound of this one! I need some GF spaghetti noodles and then I’ll have everything I need for it. I can’t wait to try this!

    1. The Gracious Pantry says:

      Paulissa – Yes! GF noodles would work perfectly! Enjoy!

  2. trude wofford says:

    I LOVE spaghetti, and this pie sounds like heaven, thanks for the recipe I will try it soon

    1. The Gracious Pantry says:

      Trude – Fabulous! I look forward to your feedback!

  3. Hooray! I grew up eating lots of spaghetti (my mom is half Italian), so I do get tired of it. My husband, on the other hand, is so pleased when I serve him a big plate of noodles. This dish seems so perfect for the two of us!

    1. The Gracious Pantry says:

      Sarah – Wonderful! I grew up with a lot of spaghetti myself. But I never get tired of it. It’s one of my all-time favorite meals!

  4. I’m a newbie. Can you tell what brand is “jar clean spaghetti sauce” ? Thanks!!!

    1. The Gracious Pantry says:

      Robin – I don’t know what stores you have in your area, but usually it takes a little label reading to find one that’s clean. There should be absolutely no added sugar (in the ingredients, not in grams – there is natural sugar in tomatoes, that is fine), and you should recognize every single ingredient as something you would cook with in your own kitchen. I buy mine at Trader Joe’s. Whole Foods also has several. A health food store is typically your best bet. Hope this helps!

    2. Rao’s Marinara Sauce is my favorite no sugar added …the ingredients are just what you would use if making it yourself…which I could do but sometimes it is nice to just pull that out of the pantry! It isn’t available in most grocery stores…not specialty stores like Whole Foods.

      1. That should have said It IS available in most stores!

      2. The Gracious Pantry says:

        Judi – Yes!! They have wonderful sauce! A bit pricey here in my area, but on occasion, totally worth it.

  5. lisa viles says:

    can’t wait to try this. I make my own spaghetti sauce, and it’s pretty clean. i changed the sugar to agave, and you can’t tell the difference!!

    1. The Gracious Pantry says:

      Lisa – Sounds wonderful!

  6. lisa viles says:

    I can share it if anyone is interested.

    1. The Gracious Pantry says:

      Lisa – Feel free! More recipes are a good thing around here!

  7. Lisa Viles says:

    Forgive me, some of the things I just guess on.
    1 can of diced tomatoes
    2 cans of tomato paste
    1/2 tsp pepper
    1 tsp sea salt
    1 1/2 tablespoon agave
    i usually add some garlic
    celery salt
    onion

    mix together and simmer on the stove for 30 min or so

    1. The Gracious Pantry says:

      Lisa – Sounds yummy!

  8. Jennifer McUne says:

    Has anyone tried making this without the parmesan? My daughter is allergic to all dairy and I have been looking for a way to change up some of our go-to dinners.

    1. The Gracious Pantry says:

      Jennifer – Yes! The one pictures above is without any dairy (parmesan). I can’t have dairy any longer, so all my current recipes for the past few months are dairy free, including this one.

  9. Hi! I love your site, and this sounds great. Do I need to cover this with foil while baking? I’m new at cooking clean. Thanks.

    1. The Gracious Pantry says:

      Elisha – No. Not unless the top starts to get to brown for your liking.

  10. It is just me and my husband and I was wondering if this is freezable.

    1. The Gracious Pantry says:

      Jennifer – It would probably freeze okay, but it would most likely be better if you just cut the recipe in half.

      1. Jaime Kiser says:

        If you leave the pasta just shy of cooked when you freeze it, it’ll finish cooking when you heat it and turn out as if it’s freshly made.

        1. Anonymous says:

          Jaime – Great tip!! Thanks!

  11. Hey Tiffany!

    Love your website and all the wonderful information and recipes! Do you actually use a regular size pie dish to bake this recipe?

    Thanks!!

    Jen

    1. The Gracious Pantry says:

      Jen – I used a 9×13 lasagna pan. Works like a charm!

  12. Super, thank you! On the list for this week:=

    1. The Gracious Pantry says:

      Jen – You’re welcome! Enjoy it!

  13. I just started in on a one-month challenge of eating clean yesterday, and this was the first dish I made myself. I love it! I used grass-fed lean beef instead of turkey, it’s wonderful. Here’s hoping one month turns into two months… etc

    1. The Gracious Pantry says:

      Cara – If you enjoy the process, it will! You can do it!!

  14. Do you think that it might be possible to use spaghetti squash with this?

    1. The Gracious Pantry says:

      Mandy – It actually might work! It’s worth a try!

  15. oh my goodness im getting more and more excited looking at all your recipes! my so has a lot of, les say, food “issues” so i was getting overwhelmed. clean eating seems to work best for him. i even bought the eat clean cook book awhile ago but things were soooo complicated. i love ur site. u have made my day

    1. The Gracious Pantry says:

      Andrea – Awwwe, thank you! I appreciate you taking the time to comment.

  16. Anonymous says:

    Alilgranola – Did you cook the pasta before making the spaghetti pie? It’s not supposed to be raw. The eggs are what binds the pasta, so if you feel you need more, add another 1 or 2 to get the proper amount of binding. Hope that helps!

  17. Anonymous says:

    Christine – Sure! That should work fine!

  18. Anybody use a different type of noodle?

    1. graciouspantry says:

      Sbweeks – Like what?

  19. graciouspantry says:

    I see. I would think most types of pasta would work for this.

  20. Will this work without meat? I eat fish (and bacon, though I know it’s not clean) occasionally. But not other meats.

    1. graciouspantry says:

      Dr C – Should be fine.

  21. Thanks for this great site. I made this recipe with Brown Rice Spaghetti and it came out mushy. Was it the spaghetti or did I do something else wrong? (I’ve never used rice pasta before). Thanks!

    1. graciouspantry says:

      Yes, rice pasta is mushy. Sorry about that. I hope it at least tasted good!

  22. Pneesha81 says:

    Can you use gluten free pasta for this recipe?

    1. graciouspantry says:

      I’ve never used it, but I would have to say that as long as it doesn’t get too mushy with cooking, it should work just fine.

  23. I made this for dinner tonight with 16 oz. shirataki noodles instead of the pasta and it turned out great and saved lots of calories!! Thank you for the recipe!

    1. The Gracious Pantry says:

      Cherrie – Interesting! I don’t think I’ve ever had those. Glad it turned out well!

  24. Hi, we’re just starting on the clean eating diet…random question…what do you do with all those egg yolks??

    1. The Gracious Pantry says:

      Patricia – You can save them for other recipes, or you can use half the number of eggs, but use the whole egg.

  25. Ashley Dunham says:

    Can I make this ahead of time? Just like a few hours??

    1. The Gracious Pantry says:

      Ashley – Yes. 🙂

  26. Lydia Bravo says:

    Made this over our snow in days.. LOVED it!!! Thanks so much for the awesome recipes!!

    1. The Gracious Pantry says:

      Lydia – My pleasure! Glad you enjoyed it. 🙂

  27. Hi,

    How many calories are in a serving? From my end, I cannot see the nutritional information.

    Thank you,

    Cheyenna

    1. The Gracious Pantry says:

      Cheyenna – I don’t have it for that recipe. It will vary based on the sauce used.

  28. Can you use liquid egg whites? Would it still be 8?

    1. The Gracious Pantry says:

      Danielle – I don’t use them, but you could. Though I have no idea how much that would measure out too. I’m sure the manufacturer’s website would say something about that. Worth a shot!

  29. I was really excited to try this recipe because my son is allergic to dairy. Are we supposed to cover it while it bakes because I only cooked it for 40 minutes and it was crispy on top. Also I didn’t think it had enough sauce. It seemed kind and dry inside. I want to try this recipe again but will add more sauce and cover it next time.

    1. The Gracious Pantry says:

      Tanya – Ya, I’m thinking that the amount of sauce needed might vary slightly by the pasta you use. You absolutely can cover it while it bakes, but I didn’t because I like the crispy top. Just a personal preference. Glad it might work for you though!

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