Friendship Spaghetti Pie (Freezer Friendly)
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My husband has never been a big fan of spaghetti. Two of his main complaints are the long noodles and the way the sauce does not always cling to them very well. This Friendship Spaghetti Pie ended up being a totally different story. He loved it, and it solved both of the issues he usually has with traditional spaghetti. The pasta is easier to eat, and every bite has plenty of sauce, which makes it much more satisfying.
One of my favorite things about this recipe is that it makes two pans. That means you can bake one for your family and share the second with a friend, neighbor, or someone who could use a homemade meal. It is also a great option for stocking the freezer, so you can save the second one for another day when you need an easy dinner.
You can bake each spaghetti pie in a deep-dish pie plate or in a 7 x 9-inch or 10-inch rectangular pan. I usually like to use the disposable rectangular pans because they are easier to find and work especially well if I am planning to give one away. I also prefer the lids that come with those pans since they make storing, freezing, or delivering the extra pie much easier.
Ingredients for Friendship Spaghetti Pie
- SPAGHETTI NOODLES
- GROUND BEEF
- ONION
- SPAGHETTI OR MARINARA SAUCE
- BUTTER
- EGGS
- PARMESAN CHEESE
- RICOTTA CHEESE
- GARLIC
- ITALIAN SEASONING
- MOZZARELLA CHEESE
- DRIED PARSLEY (OPTIONAL)
Instructions for Friendship Spaghetti Pie Recipe
Start by cooking the spaghetti according to the package directions. While the pasta cooks, brown the ground beef and onion together in a large skillet over medium heat. Once the beef is fully cooked, drain off any excess grease, then stir in the spaghetti sauce or marinara sauce and set it aside.
When the spaghetti is done cooking, drain it and return it to the pot. Add the butter and stir until it is melted and coats the noodles. Next, mix in the beaten eggs and Parmesan cheese until everything is well combined.
Divide the spaghetti mixture evenly between two deep-dish 9-inch pie plates or two 7 x 9-inch or 10-inch pans. In a medium bowl, stir together the ricotta cheese, garlic, and Italian seasoning until smooth and well mixed. Drop spoonfuls of the ricotta mixture over the spaghetti in each pan, then gently spread it out into an even layer using the back of a spoon.
Next, spoon the meat sauce over the ricotta layer, dividing it evenly between the two pans. Again, use the back of the spoon to gently spread the sauce into an even layer. Finish each pie by adding a sprinkle of 1 cup of shredded mozzarella cheese over the top.
At this point, you can bake the pies right away or save one for later. To bake immediately, preheat the oven to 350 degrees. Place the pan on a baking sheet to make it easier to move in and out of the oven. Bake for about 25 minutes, until the filling is bubbly and the cheese is melted.
If you want to freeze one for another day, cover the pan tightly with plastic wrap and then foil. If you are using disposable pans with lids, those work great too, and you can always add a layer of foil for extra protection if desired.
When you are ready to bake a frozen pie, remove the plastic wrap if you used it and cover the pan with foil. Set the pan on a baking sheet and bake at 350 degrees for about 20 minutes covered. Then uncover it and continue baking for another 25 minutes, or until the pie is hot, bubbly, and heated through.
Frequently Asked Questions
Do I have to use pie pans?
No. You can use deep-dish 9-inch pie plates, 7 x 9-inch pans, or 10-inch rectangular pans. Use whatever works best for you.
Can I bake both pies right away?
Yes. You can bake both pies at the same time if you want to serve one and save the other in the refrigerator for a short time, or share it right away.
Can I use a different type of pasta sauce?
Yes. Spaghetti sauce or marinara sauce both work well in this recipe. You can use your favorite jarred sauce or even homemade sauce if you prefer.
Why are eggs added to the spaghetti?
The eggs help hold the spaghetti layer together so it bakes up more like a pie and slices more easily.
Can I use cottage cheese instead of ricotta?
Yes. If you prefer cottage cheese, it should work as a substitute for the ricotta in this recipe.
Can I add extra cheese?
Absolutely. If your family loves cheese, you can always add a little more mozzarella or Parmesan on top.
How long will the unbaked pie keep in the freezer?
For best quality, it is usually best to use a frozen casserole like this within about 2 to 3 months.
What can I serve with spaghetti pie?
This recipe pairs well with a green salad, garlic bread, roasted vegetables, or fresh fruit for an easy meal.
Tips and Tricks
- Cook the spaghetti just until al dente. Since it will continue to cook in the oven, this helps keep the noodles from getting too soft.
- Drain the beef well. Removing excess grease helps the sauce stay rich and flavorful without becoming too oily.
- Mix the eggs into slightly cooled spaghetti. Let the noodles cool for a minute or two first so the eggs mix in smoothly without starting to cook.
- Use disposable pans for easy sharing or freezing. They make it simple to deliver one pie to a friend or tuck one away in the freezer for later.
- Cover well before freezing. A tight layer of plastic wrap followed by foil helps protect the pie from freezer burn and keeps it tasting fresh.
- Let the pie rest before slicing. Giving it a few minutes to sit after baking helps it hold together better when served.
FOR MORE RECIPES LIKE THIS, TRY:
- Easy Creamy Beef Skillet Spaghetti
- Manwich Cincinnatti Chili
- Million Dollar Spaghetti Bake
- Simple Meatless Spaghetti Sauce
Friendship Spaghetti Pie (Freezer Friendly)
Real Mom Kitchen
Ingredients
- 1 lb spaghetti noodles
- 1 lb ground beef
- ½ cup onion diced
- 32 oz jar spaghetti sauce or marinara sauce
- 4 Tbsp butter
- 4 eggs beaten together
- 1 cup Parmesan cheese shredded
- 1 ½ cups ricotta cheese
- 1 tsp minced garlic
- 1 tsp Italian seasoning
- 2 cups mozzarella cheese shredded and divided
- dried parsley optional for serving
Instructions
- Cook spaghetti according to package directions.
- Meanwhile, brown ground beef with the onion in a skillet. Once fully cooked, drain excess grease. Then stir mix in spaghetti or marinara sauce.
- Once spaghetti is cooked, drain it and then add it back to the pot. Mix in the butter until it melts and coats the spaghetti.
- Then stir in the beaten eggs and Parmesan cheese into the spaghetti.
- Divide the noodle mixture between two deep-dish 9-inch pie pans or two 7 x 9-inch or 10-inch pans.
- In a medium bowl, combine the ricotta cheese with the garlic and Italian seasoning. Stir well. Drop small spoonfuls on top of the noodles, dividing evenly between the two pans. Then use the back of the spoon to evenly spread the mixture over the noodles.
- Drop small spoonfuls of the sauce mixture over the ricotta layer, dividing evenly between the two pans. Then use the back of the spoon to evenly spread the sauce over the ricotta layer.
- To finish, top each pie with 1 cup of shredded mozzarella cheese.
- At this point, you can bake it immediately. Preheat the oven to 350F degrees. Place the pie pan on a cookie sheet (this will make it easier to put in and take out of the oven). Bake the pie for about 25 minutes until bubbly, and the cheese is melted.
- To freeze for later, cover the pan with plastic wrap followed by foil. I just use the lids included with the disposable pans. You can add an extra layer of foil to those if desired.
- To bake from frozen, uncover and remove plastic wrap if used and re-cover with foil. Place pie tin on cookie sheet and bake covered at 350 degrees for about 20 minutes. Then uncover and bake for another 25 minutes until bubbly and heated through.
Nutrition
This recipe is adapted from The Country Cook.
