Three Cheese Spaghetti Pie

Three Cheese Spaghetti Pie


"It's a pie! It's spaghetti! It's pie-sgetti!"


servings 536 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 536 kcal
  • 27%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 47.5g
  • 15%
  • Protein:
  • 23 g
  • 46%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 607 mg
  • 24%

Based on a 2,000 calorie diet

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium size bowl, combine spaghetti, egg white and Parmesan cheese. Place mixture into a 9 inch pie shell.
  3. In a skillet over medium heat, cook beef until browned. Add spaghetti sauce, stirring, and cook for 5 more minutes. Set aside.
  4. In a medium size bowl combine egg yolk, ricotta, parsley and 1/2 cup of the mozzarella. Spread cheese mixture over spaghetti mixture in pie shell, spread meat sauce over cheese mixture and top with remaining 1/2 cup of mozzarella.
  5. Cover pie with foil and bake at 375 degrees F (190 degrees C) for 35 minutes, removing foil during the last 10 minutes of cooking. Let stand before serving.
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  1. 66 Ratings


One of my oldest recipes. Minus the pie crust-The spaghetti is crust enough and I also slice up meatballs instead of ground beef. Always delicious!! And this time I added peas for the kids.

Great recipe! Since I'm single, I'm always looking for recipes that re-heat well. This one fits the bill--the pasta doesn't get soggy after heating again. It also freezes well. I've made thi...

Lose the pie crust and this is a fantastic, fun recipe!

I don't want to hurt anyone's feelings but... I am sorry to say this was really terrible! Perhaps it was the fact that I love the ORIGINAL version of Spaghetti Pie (and there are many variati...

My husband and I really liked this recipe! I made it as per the recipe but substituted cheddar cheese for the mozzarella as it was all I had on hand. Although other reviewers preferred this pi...

not a bad little dish. dont use the pie shell as it is not needed. you can even make about 2 lbs of the pasta and use a reg. lasagna pan if you need more then the 9 inch pie shell bowl makes. of...

As many other reviewers stated I didn't think the crust made sense so I didn't use one. I doubled the recipe in a 9x13 pan and used spiral whole wheat noodles. It turned out great and is a nic...

Love this recipe!!!

I cut out the pie shell- it really would make no sense to have it with spaghetti, like other reviews said. I also substituted sauteed mushrooms, bell pepper and onion for the meat to make a veg...