Pasta Pie with Spaghetti, Tomato, and 3 Cheeses

Does this look like a pasta pie? Yes, it does, isn't that crazy? Just hear me out: If you love cheese, and are looking for a fun dish to serve at a potluck, or just for dinner, you'll love this 3-cheese spaghetti pasta pie recipe.

Why I ❤️ it • Recipe • Video • Ingredients • Video • Preparation

Pasta pie with 3 cheeses and tomatoes.

Why I ❤️ it

Family-organized potluck? Game day? Sunday brunch? Try this 3 cheese spaghetti dish. I mean, who doesn't love cheese, lots of cheese? It's like a cheese delivery system, really, but with some added perks.

This is actually more a spaghetti casserole than a pie, but if you see a slice, it does resemble a pie, but don't worry, I too hate crunchy pasta, so this stays quite juicy inside, and the pasta absorbs all the flavors in it. Bonus point: it can be a meatless dish, or you can add meat to it.

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Utensils and tools

• 12" springform pan, 12" [30 cm] pie pan, or a large skillet
• Parchment paper
• Oven

Ingredients

• ½ pound [0.48 kg] of spaghetti
• 1 ½ tablespoons of salt, divided
• 2 eggs (large)
• ¾ cup grated Parmigiano reggiano (Parmesan cheese)
• 4 tablespoons olive oil, divided
• 1 ½ cup ricotta cheese
• 1 ½ cup tomato sauce or canned crushed tomatoes
• 2 cloves garlic, sliced very thinly (optional)
• 3 large tomatoes, sliced (¼")
• ½ tablespoon of Italian seasoning
• 1 teaspoon oregano (ground)
• 1 teaspoon of chopped basil
• ¼ teaspoon black pepper (freshly-cracked, or ground)
• ½ cup grated mozzarella cheese

Preparation

Before starting, please make sure you have all the ingredients and utensils ready.

Step 1: Preheat

Preheat the oven to 350°F [175º].

Line the bottom of the baking pan with a circle of parchment paper. Grease the baking pan with half the olive. Set aside.

Step 2: Boil the spaghetti

Boil the spaghetti in a large pot of salted water over medium-high heat and simmer until it's slightly softer than al dente (about a minute over the time indicated in the package directions).

Drain all the liquid.

Step 3: Mix

While the pasta boils, whisk eggs, and mix them with Parmesan in a bowl.  Once the pasta is removed from the water, add the egg mixture to the pasta while still very hot and mix well.

Pour the pasta into the baking pan, and arrange to build up on the edges to form the "pie shell".

Step 4: Season the tomatoes

On a separate plate, season the tomatoes with Italian seasoning, oregano, basil, pepper, and salt to taste.

Step 5: Fill the pie

Fill the pie "shell" with ricotta.

Cover the ricotta with tomato sauce, then layer the garlic. Arrange the tomatoes on top of the tomato sauce. Drizzle it with the remaining olive oil.

Step 6: Bake

Bake covered with aluminum foil, but with a hole in the center for steam to escape for 20 minutes. The foil is to protect the edge from drying out.

Remove it from the oven, discard the foil and cover with the mozzarella and return to the oven until the mozzarella has melted.

Step 7: Serving

Remove from the oven. Let the pie cool for a couple of minutes before serving.

Variations

If you absolutely have to have meat in yours, consider adding a layer of pepperoni under the tomato sauce, some leftover ground beef, or shredded supermarket rotisserie chicken. If you make it with chicken, first season it with some garlic powder and an extra cup of tomato sauce so it's not too dry.

Top tips

Wrap any leftovers tightly with aluminum foil, and reheat in the oven (covered) when it's time to serve it.

Serving suggestions

Serve with a salad of your choice. I served mine with baby spicy greens and purple basil salad from my organic potted garden.

Nutritional information

Calories: 454kcal - Carbohydrates: 37g - Protein: 22g - Fat: 25g - Saturated Fat: 10g - Cholesterol: 102mg - Sodium: 1336mg - Potassium: 536mg - Fiber: 3gSugar: 6g - Vitamin A: 1290IU - Vitamin C: 12.7mg - Calcium: 353mg - Iron: 2mg

More casserole recipes

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