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Spaghetti and Meatball Pie

Patricia Reitz

Welcome to this month's Crazy Cooking Challenge - Spaghetti with Red Sauce.  When I read what this month's challenge would be, I knew right away I wanted to make Spaghetti Pie.  It's a fun pasta dish which is baked in a springform pan.  The baked pie is allowed to sit at room temperature to set up so when you unmold it, it holds its shape.  The pie is cut like a piece of cake and served warm or at room temperature.  When I've made this in the past I haven't used a recipe, but I found this tasty version on the blog Gourmet Rooster by Courtney.  It's easy to prepare and can be assembled a day ahead and tucked it into the refrigerator until you're ready to bake it.  Served with a salad, this is a wonderful meal for hectic days when family members aren't able to sit at the dinner table together - great for picnics and potlucks too.  I hope you'll give it a try the next time you find yourself with leftover spaghetti and meatballs.  Enjoy!

Items used to make this recipe:

Spaghetti and Meatball Pie

Printable Recipe



  • 1/2 pound leftover cooked spaghetti (weight before cooking)

  • 1 1/2 - 2 cups leftover tomato sauce (like my San Marzano Sauce Tomato)

  • 2 eggs, beaten

  • 1 1/2 cups grated mozzarella cheese

  • 1/2 cup grated parmesan cheese

  • 20 medium size cooked meatballs, chopped

  • (optional) 1 cup fresh veggies such as tomatoes, zucchini, etc.


  • 1 cup grated mozzarella cheese

  • (optional) 6 medium size cooked meatballs, sliced in half


  1. Preheat oven to 350F. Spray a 9-inch springform pan with non-stick cooking spray; set aside.

  2. In a large bowl, beat eggs together.

  3. Add pasta, sauce, and both cheeses; stir to combine.

  4. Pour half of the spaghetti mixture into the prepared springform pan.

  5. Add chopped meatballs and optional veggies (if using).

  6. Add remaining spaghetti mixture.

  7. Top with 1 cup mozzarella cheese (press everything down to make it compact).

  8. Dot the top with the optional meatball halves (if using).

  9. Cover springform pan with nonstick foil and place on a rimmed half sheet pan.

  10. Bake for 55 minutes, remove foil and bake an additional 10 minutes or until the cheese browns nicely on top.

  11. Remove from oven and rest for at least 20 minutes (30 is even better). Serve warm or at room temperature. Serves 8-12.

My notes - I prefer to serve extra sauce on the side (if the pie has too much sauce stirred in with the pasta, it won't slice nicely).   You can make this without meatballs.  Alternately, Italian sausage would be a great substitution for the meatballs, and I think sauteed mushrooms and chopped basil would be great additions as well.