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Easy Spaghetti Bolognese Pie

Spaghetti Pie

Chef notes

Have your pie and eat it too with this clever spaghetti Bolognese pie! This savory pie is packed with all of the traditional flavors of spaghetti Bolognese and couldn’t be more fun to make( or eat, for that matter). It’s easy to both slice and serve, and feeds your whole family — and then some, generously. 

While the thought of turning this classic Italian pasta dish into a pie might be daunting, it actually couldn’t be simpler to execute. Cook your favorite dried spaghetti, toss it with garlic powder, onion powder, dried parsley, eggs and grated Parmesan, then place it in a 9-inch pie pan. Use your hands to press the spaghetti against the bottom and edges of the pan to form a “crust”. Add a combination of ricotta cheese and Bolognese sauce to form the filling and then sprinkle the pie generously with shredded mozzarella cheese. Bake until the edges and top of the pie are golden brown, and the cheese and filling are bubbling. 

This recipe calls for jarred Bolognese sauce for ease, but if you’ve got the time, homemade Bolognese sauce will put this pie over the top. Make it a day or two ahead of time and store it in the refrigerator in an airtight container until you’re ready to use it. You could even experiment by using mushroom Bolognese instead for a vegetarian twist that would be equally satisfying.

One last note: It’s important to let the pie cool for at least 15 minutes before cutting it. This allows the filling and spaghetti crust to set which ensures clean slices. 



  • 3 tablespoons kosher salt
  • 8 ounces spaghetti
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 2 eggs
  • 1/2 cup Parmesan cheese
  • 1/2 cup ricotta cheese
  • 3/4 cup jarred Bolognese sauce
  • 1 cup shredded mozzarella
  • chopped fresh parsley, for garnish
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Preheat oven to 350 F.


Bring a large pot of salted water to a boil. Cook spaghetti for 5 to 6 minutes, or according to package instructions. Drain the water. In the same pot, add garlic powder, onion powder, dried parsley, eggs and Parmesan to the spaghetti. Toss using tongs until the pasta is completely coated.


Grease a 9-inch glass pie pan with cooking spray. Place the pasta in the pan and, with your hands, mold it to form the "crust" of the pie. Cover the bottom of the pasta pie with the ricotta, spreading it out with the back of a spoon. Layer the Bolognese sauce on top of the ricotta.


Cover the top of the pie with the shredded mozzarella and place dish in the oven. Bake for about 30 minutes, or until the cheese turns bubbly and golden. 


Let the pie cool for 15 minutes. Use a serrated knife to cut slices out of the pie. To serve, garnish with fresh parsley.