My household relies on easy-to-make meals that can be created in a jiffy. Baked Spaghetti Pie is a lifeline in my household!
Spaghetti Pie checks off all of my requirements:
- Quick and easy
- Minimal ingredients
- Leftovers – using or creating
- Delicious – always
There’s a video in the recipe card below showing how easy Spaghetti Pie is to make!
Those are my requirements. If you ask John, he has to have his occasional (ok daily) infusion of carbs. I married an Italian/Irish boy and the Italian side rules his appetite.
That being said, I routinely rely on recipes with pasta. When I started making this easy spaghetti pie, John couldn’t get enough of it. It’s versatile enough to mix up the ingredients so we don’t get bored with it.
This dish definitely comes under the comfort food category which I usually think of as cold-weather food. Or food that I can eat and hide behind a humongous sweater.
Baked Spaghetti Pie is a dish that we make all year long. I love that it makes a thick hearty serving so I usually have leftovers for lunch or another meal during the week.
Ways to make this Easy Spaghetti Pie Recipe your own.
- Make it vegetarian – just skip the meat altogether.
- Add the vegetables that you like to the creamy filling.
- Use a jarred spaghetti sauce if you don’t have a stash of homemade in the freezer.
- Use leftover spaghetti noodles.
- Exchange spaghetti for angel hair, fettuccine, or vermicelli.
- Try Pecorino or Provolone cheese instead of Mozzarella. You don’t have to grate or slice your own. Buy grated to speed up the dish.
Tips to make the perfect pasta:
- When you cook pasta, cook the entire package even if your recipe doesn’t require that much. Freeze the remaining “naked” pasta for recipes such as this. Let the noodles that at room temperature. To reheat, just run hot water over the noodles. There’s no need to cook them any further.
- Undercook pasta by 1 or 2 minutes according to package directions when you plan to bake them or cover them with hot sauce. This will keep them from getting mushy or pasty.
- Don’t add oil to your cooking water. You may think it keeps your pasta from sticking together but what it actually does is seal your pasta and keep it from absorbing flavors from your other ingredients.
- Salt the water after it begins to boil. If you do so before boiling, the salt can pit your cookware.
- Salting the water is a must. It’s your only opportunity to season the noodles prior to cooking them.
- Don’t throw out the pasta water until after your recipe is complete. Sauces can be thinned without becoming runny and noodles can be reheated with pasta water. Besides, it’s already seasoned!
You might need:
- Pasta Cooker – I like using a pasta cooker because it allows me to cook pasta with less water and drain my pasta without losing my pasta water. I use the pot by itself when I need a large pot too.
- Box Grater – I shred my own cheese. I think the cheese is fresher, doesn’t contain anti-clumping agents, and is more cost-effective.
- Pie Plate – I’ve got several pie plates but I find myself returning to this simple scalloped plate. It shows off my baked items and is very reasonable.
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Be sure and stop back and let me know how your spaghetti pie turned out!
Bread goes great with Baked Spaghetti Pie Recipe!
What’s your favorite easy go-to weeknight meal? Please leave me a comment below! You are my inspiration!