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Spaghetti Pie

  • Author: Kelsey Nixon
  • Yield: 8 servings 1x


  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 lb sweet Italian sausage, removed from casings
  • 1 (28-ounce) jar marinara sauce (I like Raos)
  • Kosher salt
  • 1 lb. dried spaghetti
  • ¼ cup fresh basil, roughly chopped
  • 3/4 cup milk
  • 3 large eggs
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon kosher salt
  • 21/2 cups (8 oz) grated sharp cheddar cheese
  • 21/2 cups (8 oz) grated mozzarella cheese
  • 11/2 cups (3 oz) freshly grated Parmesan cheese, divided
  • 1 tablespoon finely chopped fresh basil


Bring a large pot of water to a boil. Preheat the oven to 400ºF. Grease a 9 1/2-inch springform pan using either non-stick spray or butter. Tightly wrap the bottom of the pan with aluminum foil, crimping the foil against the outer edges to tightly seal.

In a large skillet, heat the oil over medium-high heat. Add the onion and garlic and cook for 1 minute. Add the sausage and cook, using the back of a spoon to break into small bits, until cooked through. Stir in the marinara sauce and fresh basil; season to taste with salt and pepper. Remove from the heat and set aside.

Add salt to the boiling water and cook the spaghetti just until al dente, 7 to 8 minutes. Drain the pasta (do not rinse) and return to the pot.

In a medium bowl, whisk together the milk, eggs, pepper, and 1 teaspoon salt. Combine the spaghetti and milk mixture in the pot; add in the sausage mixture, cheddar, mozzarella, and 1 cup of the Parmesan; stir until well combined.

Transfer the pasta mixture to the prepared pan and smooth the top with a spatula. Set the pan on a baking sheet and bake until the edges are golden and bubbling, about 30 minutes. (If it browns too quickly, cover with foil.)