Vegetarian Baked Spaghetti Pie
Easy spaghetti pie made with leftover spaghetti makes a delicious kid-friendly lunch or dinner.
Do you ever end up with extra spaghetti and find it a little, well… boring the next day? My grandma, and now my mom, makes a baked spaghetti pie that is so warm and comforting with crispy noodle ends that escape the sauce, and ricotta on top that adds a creamy lasagna taste. Knowing this week would be incredibly busy, Wednesday night I “accidentally” made a huge batch of my 10-minute veggie loaded marinara (will share that recipe later!) and spaghetti. When Thursday rolled around and we were on the go to swimming lessons and an afternoon mommy/kiddie play date, baked spaghetti pies were the perfect answer to my no-time-to-cook dilemma. Baked spaghetti pie is one of those dishes that always makes me nostalgic and takes me back to my childhood. It’s not an authentic Italian recipe, but it it is so very comforting and delicious.
Grandma’s spaghetti pie recipe was always made in a standard pie dish. Though my version doesn’t look quite as pie-like, the kids and I love baking it in ramekins for little hands. Baked spaghetti pie is a kid-favorite warm lunch or dinner that takes just minutes and few simple ingredients to throw together. The next time you have spaghetti night, make extra for spaghetti pie the next day.You could even prep these little spaghetti pies early and simply pop them into the oven before dinner. It doesn’t get much easier than that. This recipe is vegetarian, but if you’d like to make it vegan, try my easy dairy-free ricotta made with almonds and top with a vegan Parmesan. If you haven’t tried my vegan ricotta yet, it’s absolutely delicious and tastes amazingly close to the dairy ricotta.
- 2 cups cooked spaghetti
- 1 1/2 cups spaghetti sauce
- 1 cup ricotta cheese
- 1/2 cup Parmesan cheese
- 1/4 cup fresh chopped Parsley, plus more for garnish
- Heat oven to 375 degrees F. Place spaghetti and sauce in pie dish. In a small bowl, stir together ricotta, 1/4 cup Parmesan, and parsley. Top spaghetti and sauce with ricotta mixture. Sprinkle with remaining Parmesan. Bake until cheese is golden brown and pie is hot, about 30 minutes. Sprinkle with more parsley.
Vegan Option: Use my vegan ricotta and vegan parmesan. Gluten Free Option: Use brown rice or quinoa gluten free spaghetti and be sure your sauce is also gluten free.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 294Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 725mgCarbohydrates: 34gFiber: 3gSugar: 6gProtein: 16g