Baked Spaghetti Pie

Baked Spaghetti Pie


  • 1 ( I 6-ounce) box spaghetti
  • 1//2 cup Parmesan cheese
  • 1 cup ricotta cheese
  • 4 large eggs, lightly beaten
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon fine sea salt
  • ½ teaspoon freshly ground pepper
  • 1 (26-ounce) jar marinara sauce
  • 4 ounces shredded mozzarella
  • ¼ cup bread crumbs

Preheat oven to 350F. Spray a 9-inch springform pan with nonstick spray. Set aside.

Cook the pasta in a large pot of boiling heavily salted water until al dentce according to package directions. Drain. Transfer the drained spaghetti back into the pot Mix in the Parmesan, ricotta, eggs, basil, oregano, salt, pepper, and marinara sauce. Layer half the spaghetti into the prepared pan. Sprinkle with the mozzerella top with remaining spaghetti. Toss the bread crumbs over the top.

Bake, covered, for 30 minutes.
Release the spring on the pan. Slice and serve.

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Recipe by Susie Fishbein