Spaghetti Pie - Lady Behind The Curtain

This spaghetti pie reminds of lasagna with a twist.

This is a great recipe for your leftover spaghetti sauce.  I always make too much sauce and end up with a couple of containers in the freezer.  A quick and easy meal your kids will love.

Spaghetti Pie

Preparation 15 minutes 2017-11-20T00:15:00+00:00 Cook Time 40 minutes 2017-11-20T00:40:00+00:00 Serves 10 servings     adjust servings

A great way to use up your extra spaghetti sauce.


  • 1 pound spaghetti
  • 8 ounces ricotta cheese
  • 2-1/2 cups your favorite cheese, shredded ( I used Fontina and Harvarti) divided
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons parsley, chopped
  • 3 cups sauce ( I used leftover sauce)
  • 1 tablespoon olive oil


  1. Preheat oven to 350 degrees.
  2. Cook pasta in boiling salted water.
  3. While pasta is cooking prepare your cheese mixture.
  4. Combine the ricotta, 1 cup shredded cheese, egg, pepper and parsley.
  5. When pasta is done, drain and pour into cheese mixture.
  6. Stir until mixed together and the cheese is melted.
  7. Stir in sauce.
  8. Add olive oil to a 12-inch iron skillet or an oven proof skillet and pour in the spaghetti mixture.
  9. Bake for 30 minutes, add the remaining 1-1/2 cups of shredded cheese.
  10. Return to the oven and bake until the cheese has melted about 10 minutes.

Recipe Notes

This is a LBC original!



Spaghetti Pie — 10 Comments

  1. I make spaghetti pie whenever we have a lot of leftover pasta. Mr. Rainbow Creek always laughs at me when I say we are having Spaghetti Pie. He thinks it is some hillbilly concoction I came up with. But he always admits it is good. I’ll have to give your version a try next time, it sounds great with the fontina and Havarti cheeses.

  2. Well, I had 1/2 jar Ragu, about 2 cups of leftover chili, and about 1/4 jar of salsa that I wanted to use up. Some cottage cheese, no ricotta, shredded cheddar, provolone slices for on top, and in about 1/2 hour we’ll know how it turned out 🙂

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