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Easy Spaghetti Pie with Beef and Cheese

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Turning spaghetti into a sliceable dinner is a fun way to serve a familiar family favorite. This recipe builds everything in a pie plate, with a sturdy pasta base, a savory beef filling, and plenty of melted cheese on top. Follow the layers in order, give the finished pie a brief rest, and it will be much easier to cut and serve.
Easy Spaghetti Pie with Beef and Cheese
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The Story Behind This Dish

A little note from the kitchen.

This Easy Spaghetti Pie brings together a rich tomato-beef filling and a cheesy pasta crust in one warm, satisfying main dish. Each slice delivers familiar Italian-inspired flavors that feel comforting without being overly complicated.

The spaghetti base becomes firm enough to hold its shape while staying tender inside. Parmesan and eggs bind the crust, cottage cheese adds a creamy layer, and mozzarella melts across the top for a soft, cheesy finish.

It is a practical choice for family dinners, relaxed weekends, or any evening when you want a filling meal made with recognizable ingredients. The pie-style presentation also makes serving simple once the layers have had a moment to settle.

Easy Spaghetti Pie with Beef and Cheese

COURSE: Main Course DIFFICULTY: Easy
Recipe Thumbnail
PREP TIME 20 mins
COOK TIME 45 mins
TOTAL TIME 15 mins
SERVINGS 4 people

Ingredients

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Directions

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Chef's Note

Press the spaghetti mixture firmly into the bottom and sides of the pie plate so the crust holds together when sliced.

Drain the cooked beef thoroughly to prevent excess grease from collecting in the filling.

Spread the cottage cheese gently across the pasta crust to keep the crust from lifting away from the plate.

Allow the finished pie to rest briefly before cutting; this helps the layers stay neat on each serving.

Pair each slice with a simple salad or cooked vegetables for a balanced family meal.

Nutrition Facts

Serving: 4 serving
Calories: 1800kcal
Protein: 60g
Carbs: 225g
Fat: 75g
Sugar: 30g
Fiber: 15g
Sodium: 1500mg
Cholesterol: 150mg
Potassium: 750mg
Vitamin A: 75%
Vitamin C: 30%
Calcium: 60%
Iron: 45%

Popular Asked Questions

Q:

Why is my spaghetti crust falling apart?

A:
Mix the hot spaghetti thoroughly with the Parmesan, eggs, and butter, then press it firmly into the pie plate. The crust also holds better after the baked pie rests briefly.
Q:

Should I drain the diced tomatoes?

A:
No. The original method uses the diced tomatoes with their liquid, so add the entire can to the beef mixture.
Q:

How do I know when the beef filling is ready?

A:
The beef should be browned and crumbly after 5 to 7 minutes. After draining the fat, cook the tomato mixture until it is heated through.
Q:

Can I use a smaller pie plate?

A:
A 10-inch pie plate is recommended because it provides enough room for the spaghetti crust and both filling layers without overcrowding.
Q:

Why should the pie rest before slicing?

A:
A brief resting period allows the hot layers to settle, making the pie easier to cut and helping each slice keep its shape.

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REVIEWS

5.0
1 community reviews
User

My kids loved this one, great way to make spaghetti feel special.

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