Lasagna-style Spaghetti Pie

Lasagna-style Spaghetti Pie

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  • 8 oz. thin spaghetti
  • ¾ C freshly shredded Parmesan cheese
  • ½ C melted butter
  • 2 LG egg whites, lightly beaten
  • 1 lb. ground beef
  • 1 med. pepper, diced
  • 1 med. onion, diced
  • ½ C chopped fresh mushrooms (optional)
  • 1 jar (16 oz.) spaghetti sauce
  • 1 tsp. Italian seasoning
  • 1 C ricotta cheese
  • 2 eggs, lightly whisked
  • 1 C Parmesan cheese
  • 1 box (10 oz.) chopped spinach, thawed
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 C mozzarella cheese
  • salt and pepper, taste


  1. Lightly spray a 9-inch pie plate; set aside. 
  2. Boil the spaghetti until just al dente, drain and let cool. Add the parmesan cheese, butter and egg whites; blend. Season with salt & pepper if desired. Press into prepared pie plate, making sure the mixture is up the sides of the plate; set aside.  
  3. Preheat oven to 350° F.  
  4. In a skillet, brown the beef with the pepper, onion and mushrooms. Drain off any fat. Add spaghetti sauce and Italian seasoning; mix. Pour this mixture over the spaghetti crust.  
  5. In a small bowl, whisk together the ricotta cheese, eggs, parmesan, spinach, garlic and onion powder, salt & pepper. Pour over meat mixture. Sprinkle mozzarella cheese over the dish.  
  6. Bake on the middle rack of your oven for 35-40 minutes or until cheese is brown and bubbly. Remove from oven and let sit 5-10 minutes before serving.

Cooks Note

Feel free to serve with marinara sauce on the side.
Lasagna-style Spaghetti Pie
1 vote, 4.00 avg. rating (74% score)

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