Cheesy Spaghetti Pie

    1 hour 5 minutes

    Here's a new way to prepare beef pasta: baked in a pie shell! It also reheats very well. Serve with a salad.

    67 people made this

    Serves: 6 

    • 180g cooked and drained spaghetti
    • 1 egg white
    • 1/3 cup grated Parmesan cheese
    • 250g lean beef mince
    • 1 1/4 cups spaghetti sauce
    • 1 egg yolk
    • 3/4 cup ricotta cheese
    • 1 teaspoon dried parsley
    • 120g grated mozzarella cheese
    • 1 (20cm) pie shell

    Preparation:30min  ›  Cook:35min  ›  Ready in:1hour5min 

    1. Preheat oven to 190 degrees C.
    2. In a medium size bowl, combine spaghetti, egg white and Parmesan cheese. Place mixture into pie shell.
    3. In a frypan over medium heat, cook beef until browned. Add spaghetti sauce, stirring, and cook for 5 more minutes. Set aside.
    4. In a medium size bowl combine egg yolk, ricotta, parsley and 1/2 cup of the mozzarella. Spread cheese mixture over spaghetti mixture in pie shell, spread meat sauce over cheese mixture and top with remaining 1/2 cup of mozzarella.
    5. Cover pie with foil and bake for 35 minutes, removing foil during the last 10 minutes of cooking. Let stand before serving.

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    Reviews in English (62)


    One of my oldest recipes. Minus the pie crust-The spaghetti is crust enough and I also slice up meatballs instead of ground beef. Always delicious!! And this time I added peas for the kids.  -  07 May 2008  (Review from Allrecipes USA and Canada)


    Great recipe! Since I'm single, I'm always looking for recipes that re-heat well. This one fits the bill--the pasta doesn't get soggy after heating again. It also freezes well. I've made this 3 times, and have made a few adjustments to suit my preferences. No pie shell (reduces fat grams), used 2 cups of spaghetti sauce, added some garlic powder and oregano to the meat mixture, and parmesan cheese on top of the meat mixture in addition to the mozarella.  -  17 Jun 2001  (Review from Allrecipes USA and Canada)


    Lose the pie crust and this is a fantastic, fun recipe!  -  12 May 2004  (Review from Allrecipes USA and Canada)