This Creamy Spaghetti Pie is absolutely great. I was amazed at the flavor from such a simple recipe. The texture and ratios of everything are just right.
Don’t tinker with it anymore. I think this is my new go-to for “quick lasagna”!
We’ve tried a few spaghetti pies before, but none as good as this!
Love the creamy layer, it really adds something special. Tasted great and was the perfect weeknight meal!
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Tastes great. It's the perfect weeknight meal!
- 8 ounces thin spaghetti broken in half, cooked and drained (about 4 cups)
- 1/4 cup green onions with top finely chopped
- 1/4 cup chopped fresh parsley
- 2 garlic cloves minced
- 3 ounces fresh parmesan cheese grated, divided (3/4 cup)
- 1 15 oz container part-skim ricotta cheese
- 1 egg lightly beaten
- 3 tablespoons butter optional
- 3/4 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese divided (4 oz.)
- 1 26 oz jar spaghetti sauce
- 1 14 1/2 oz can diced tomatoes, drained
- parsley chopped to garnish
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Save out 1/4 cup of the Parmesan cheese and 1/4 cup shredded mozzarella cheese. Set aside.
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Mix together green onions, garlic, chopped parsley, 1/2 cup Parmesan cheese, ricotta cheese, egg, butter(if using), salt, Italian seasoning, and 3/4 cup mozzarella cheese.
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Mix cheese/egg mixture with cooked spaghetti and place it on the bottom of a shallow casserole dish.
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In a bowl, mix spaghetti sauce with tomatoes. Pour over spaghetti mixture.
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Sprinkle with remaining 1/4 cup Parmesan cheese and 1/4 cup mozzarella cheese that was set aside.
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Bake about 30 minutes at 350 degrees. After pulling out of the oven, garnish the pie with chopped parsley. The pie will feel firm to the touch.
Serve and enjoy this Creamy Spaghetti Pie!
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Recipe based on one by Sharon123
Photo by anniesnomsblog