Spaghetti Pie
Quick Bite
A savory, comfort food casserole, often described as a cross between lasagna and baked spaghetti.
History
Spaghetti pie isn’t originally a Colorado invention but like many comfort foods, it found a natural home there and evolved into something distinctly local.
The dish itself traces back to mid-20th century America, when Italian American cuisine was becoming more mainstream. Home cooks began reinventing traditional pasta dishes into casseroles that were easy to serve, transport, and stretch to feed families. Spaghetti pie, typically made by mixing cooked spaghetti with eggs, cheese, and sauce, then baking it into a sliceable “pie”, became popular in the 1950s and 1960s, especially in church cookbooks and community potlucks.
In Colorado, the dish gained traction for a few practical reasons. The state’s culture, shaped by ranching communities, mining towns, and later ski-country living, has always favored hearty, filling meals that can be made ahead and reheated. Spaghetti pie fit perfectly into that lifestyle. It was affordable, easy to adapt with local ingredients like ground beef or elk, and ideal for feeding groups after long days outdoors.
By the 1970s and 1980s, spaghetti pie had become a familiar staple at Colorado gatherings, from family dinners to ski lodge buffets. While it never achieved the iconic status of dishes like Colorado green chili or the Pueblo slopper, it quietly held its place as a nostalgic comfort food.
Today, spaghetti pie in Colorado is less about a strict recipe and more about interpretation. Some versions lean classic and cheesy, while others incorporate southwestern flavors with green chiles, pepper jack cheese, or even a hint of spice that reflects the state’s regional tastes. It continues to show up in community cookbooks, local diners, and home kitchens, especially in colder months when a warm, baked dish feels just right.
Fun Facts
Despite its pasta roots, spaghetti pie is an Italian American creation. You won’t typically find it in Italy. It was born from American home cooks getting creative with leftovers and casseroles.
What makes it a pie instead of just baked spaghetti? Eggs! They bind the noodles together so you can cut it into wedges like a quiche or lasagna hybrid.
Because it’s baked and structured, spaghetti pie holds up really well in the freezer, making it a favorite for meal prep long before meal prep was trendy.
Where to Try
Tony’s Market - Littleton, Colorado
Panino’s Downtown - Colorado Springs, Colorado
P74: The Downtown Panino’s - Colorado Springs, Colorado
Recipe
Ingredients
Serves: 6–8
Prep Time: 20 minutes
Cook Time: 35–40 minutes
For the crust:
8 oz spaghetti (about half a standard box)
2 tablespoons butter, melted
2 large eggs
⅓ cup grated Parmesan cheese
For the filling:
1 lb ground beef (or Italian sausage)
1 small onion, diced
2 cloves garlic, minced
1½ cups marinara or pasta sauce
1 teaspoon Italian seasoning
Salt & pepper to taste
For the topping:
1 cup ricotta or cottage cheese
1½–2 cups shredded mozzarella cheese
Extra Parmesan (optional)
Preparation & Cooking Instructions
Preheat & prep
Preheat the oven to 350°F. Grease a 9-inch pie dish or round baking dish.Cook the spaghetti
Boil spaghetti in salted water until al dente. Drain well.Make the “crust”
In a large bowl, toss hot spaghetti with butter, eggs, and Parmesan.
Press mixture evenly into the bottom and up the sides of your dish to form a crust.Cook the filling
In a skillet over medium heat, cook ground beef and onion until browned. Add garlic and cook for another minute. Stir in marinara, Italian seasoning, salt, and pepper. Simmer for 5–10 minutes.Assemble the pie
Spread ricotta or cottage cheese over the spaghetti crust
Add the meat sauce layer
Top with shredded mozzarella and a sprinkle of Parmesan
Bake
Bake uncovered for 30–40 minutes, until bubbly and golden on top.Rest & serve
Let it sit for 10 minutes before slicing. This helps it hold its shape like a pie.
