Spaghetti Pie Recipe

Prep Time Cook Time Serves
15m 50m 6

Inspired by the delicious spaghetti frittatas that Teresa makes, this spaghetti pie is another way to use up extra spaghetti. You bake this one so it is a little less time intensive than the frittatas. Only thing to note is that you need a good amount of spaghetti to make a whole pie. (A great excuse to always throw a little extra pasta in the pot!)


  • 1 pound cooked pasta pomodoro
  • 4 eggs
  • 8 ounces hard mozzarella, cubed
  • 2 ounces grated parmesan cheese
  • 8 torn basil leaves
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


Preheat your oven to 350˚F. Grease a 7-inch cake tin and set aside.

In a large bowl combine the cooked pasta pomodoro, eggs, cubed mozzarella, one ounce of parmesan, torn basil leaves, salt and pepper. Toss until evenly combined. Transfer to the prepared cake tin and press down slightly to ensure you don’t have any air or gaps in the mixture. Sprinkle the remaining ounce of parmesan cheese on top. Cover with foil and bake in the oven for 25-30 minutes. Remove the foil for the last five minutes of cooking so the parmesan cheese melts.

Once out of the oven, leave to stand for 5-10 minutes. Remove from your cake tin, slice into wedges and serve immediately. You want to eat this one while the mozzarella cheese is still warm and stringy!



I like to use a smaller cake tin because it results in a tall pie which I think shows off the spaghetti strands beautifully. If you don’t have a 7-inch tin, a 9-inch tin will work just fine.

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