Spaghetti Pie

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Quick Bite

A savory comfort food casserole, often described as a cross between lasagna and baked spaghetti.

History

Spaghetti pie is not 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 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.

By the 1970s and 1980s, spaghetti pie had become a familiar staple at Colorado gatherings, from family dinners to ski lodge buffets. Today, 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 typically will not find it in Italy.
• Eggs are what make it a pie instead of just baked spaghetti.
• The eggs bind the noodles together so it can be cut into wedges.
• Because it is baked and structured, spaghetti pie freezes well and works great for meal prep.

Where to Try

Tony’s Market Littleton, Colorado

Panino’s Downtown Colorado Springs, Colorado

P74: The Downtown Panino’s Colorado Springs, Colorado

Recipe

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Spaghetti Pie Servings: 6–8 Prep: 20 minutes Cook: 35–40 minutes Difficulty: Easy Style: Colorado Comfort Casserole

Ingredients

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 and pepper, to taste

For the topping

• 1 cup ricotta or cottage cheese
• 1½–2 cups shredded mozzarella cheese
• Extra Parmesan, optional

Instructions

1. Preheat and prep: Preheat the oven to 350°F. Grease a 9-inch pie dish or round baking dish.
2. Cook the spaghetti: Boil spaghetti in salted water until al dente.
3. Drain well.
4. Make the crust: In a large bowl, toss hot spaghetti with butter, eggs, and Parmesan.
5. Press the mixture evenly into the bottom and up the sides of your dish to form a crust.
6. Cook the filling: In a skillet over medium heat, cook ground beef or Italian sausage and onion until browned.
7. Add garlic and cook for another minute.
8. Stir in marinara, Italian seasoning, salt, and pepper.
9. Simmer for 5–10 minutes.
10. Assemble the pie: Spread ricotta or cottage cheese over the spaghetti crust.
11. Add the meat sauce layer.
12. Top with shredded mozzarella and a sprinkle of Parmesan if desired.
13. Bake: Bake uncovered for 30–40 minutes, until bubbly and golden on top.
14. Rest and serve: Let it sit for 10 minutes before slicing.
15. This helps it hold its shape like a pie.

Serving note: Spaghetti pie is best after a short rest, when the eggs and cheese have set enough for clean slices. It also reheats well and freezes nicely.

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