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Leftover Spaghetti Pie Recipe

Cold leftover spaghetti bound with egg and Parmesan forms a golden crust in a pie dish, then topped with creamy ricotta, meat sauce, and melted mozzarella. The best thing to do with leftover pasta.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine American, Italian-American
Servings 6
Calories 420 kcal

Ingredients
  

Crust

  • 8 oz cooked leftover spaghetti (about 4 cups), cold
  • large eggs
  • 2 tbsp unsalted butter, melted
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 tsp Italian seasoning
  • 1/2 tsp teaspoon garlic powder
  • Salt and black pepper to taste

Filling

  • 1 cup ricotta cheese, full-fat
  • 1.5 cup shredded mozzarella, divided
  • 1.5 to 2 cup meat sauce (leftover or fresh)

Instructions
 

  • Preheat oven to 350 degrees. Grease a 9-inch deep-dish pie plate well.
  • Whisk eggs, melted butter, Parmesan, Italian seasoning, garlic powder, salt, and pepper in a large bowl. Add cold spaghetti and toss to coat every strand.
  • Press noodle mixture firmly into the pie plate, covering the bottom and pushing up the sides about 1 inch.
  • Mix ricotta with 3/4 cup of the mozzarella and a pinch of salt. Spread evenly over the noodle crust.
  • Spoon meat sauce evenly over the ricotta layer. Top with the remaining mozzarella.
  • Bake uncovered 25 to 30 minutes until edges are set and cheese is bubbly.
  • Rest 10 to 15 minutes before slicing into wedges.

Notes

Do not rinse the pasta: The surface starch helps the noodles grip the egg mixture and hold the crust together.
Cold pasta works best: Refrigerator-cold spaghetti produces a firmer crust than warm pasta.
Rest before cutting: 10 minutes minimum. This is the most important step for clean slices.
Sauce tip: If making ahead more than 1 day, hold the meat sauce and add just before baking.
Muffin tin version: Press noodle mixture into greased muffin wells, top with ricotta, sauce, and cheese. Bake at 350 degrees for 30 minutes.
Storage: Refrigerate up to 5 days. Freeze up to 3 months. Reheat individual slices in the microwave for 90 seconds.
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