Description

A comforting and hearty dish perfect for family gatherings or a cozy dinner. This Spaghetti Pie combines flavorful Italian sausage, creamy ricotta, tangy marinara sauce, and al dente spaghetti baked into a golden, cheesy delight. Serve it in slices for a fun twist on classic spaghetti!

Ingredients

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For the Pie

1 pound sweet Italian sausage, casing removed
8 ounces ricotta cheese
4 large eggs
4 cups (about 32 ounces) marinara sauce, divided (plus extra if needed, see notes)
2 teaspoons kosher salt
1 teaspoon garlic powder
1 tablespoon Italian seasoning
1 pound uncooked spaghetti
1 cup diced mozzarella cheese (or shredded mozzarella, see notes)
1/4 cup parmesan cheese, plus more for serving
Basil, for garnish

For Preparing the Pan

Olive oil, for greasing

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Instructions

Prepare the Oven and Pan
Preheat the oven to 400ºF. Rub olive oil on the bottom and sides of a 9-inch springform pan or an extra-deep dish pie plate. Place the pan on a rimmed baking sheet to catch any drips during cooking.
Cook the Sausage
Heat a skillet over medium heat, and add a drizzle of olive oil. Once hot, add the Italian sausage and cook until no pink remains, about 7 minutes. Drain excess fat and set the sausage aside.
Prepare the Ricotta Mixture
In a large bowl, mix together the ricotta cheese, eggs, 2 cups of marinara sauce, kosher salt, garlic powder, and Italian seasoning. Stir until everything is well combined.
Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook until very al dente, about 3 minutes less than the package instructions. Drain the pasta through a colander, then rinse it under cool water to prevent overcooking. Return the cooled spaghetti to the pot.
Combine Ingredients
Add the ricotta mixture, cooked sausage, and diced mozzarella to the pot with the spaghetti. Toss until all the ingredients are evenly coated and combined.
Assemble the Pie
Spread the spaghetti mixture into the prepared pan in even layers. Make sure the sausage, sauce, and cheese are distributed evenly. Smooth the top, then pour the remaining 2 cups of marinara sauce over the mixture. Sprinkle parmesan cheese evenly on top.
Bake the Pie
Lightly oil a piece of aluminum foil and use it to loosely cover the pan. Bake in the center of the oven for 45 minutes. Remove the aluminum foil and bake for an additional 15 minutes, or until the pie is bubbling and the center reaches at least 180ºF with an instant-read thermometer.
Cool and Serve
Allow the pie to cool for at least 15 minutes. If using a springform pan, run a knife around the edges of the pan to loosen the pie before removing the sides. Slice and serve with extra warmed marinara sauce if desired. Garnish with additional parmesan cheese and fresh basil.

Notes

Marinara Sauce: Keep extra marinara sauce on hand for serving, as the pie uses the entire 4 cups specified in the recipe.
Mozzarella Cheese: Shredded mozzarella can be substituted for diced mozzarella if preferred.
Baking Dish Options: This recipe requires a deep dish. Avoid using a standard-depth pie plate, as it won’t hold all the ingredients. A 9-inch springform pan, an extra-deep pie dish, or even a 9-inch square baking dish will work well.
Knife Test for Doneness: Ensure the pie’s center is thoroughly cooked by testing its temperature, which should reach at least 180ºF.

Nutrition

Serving Size: 1 slice
Calories: 550
Sugar: 6g
Sodium: 1100mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 25g
Cholesterol: 140mg