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Spaghetti Pie with Ricotta and Meat Sauce
Spaghetti pie is a practical, affordable comfort food that TasteAtlas claims is the most iconic pie in Colorado, a claim that’s a little dubious. More likely, it came about through big food corporations and the rise of budget-friendly home cooking in the 1970s and 80s. Somewhere between a pie and a lasagna casserole, it’s incredibly easy to make. Warm, cheesy, and deeply satisfying, it’s peak comfort food.
What is Spaghetti Pie?
Spaghetti pie is a great way to use up leftover pasta, but it’s also cheap and easy to make from scratch. It’s reminiscent of other American comfort foods like lasagna, baked ziti, and mostaccioli, but even easier.
Spaghetti is tossed with butter and grated cheese, then pressed into a pie plate or a 9-inch square casserole dish to form a sort of “crust.” The dish is then filled with a layer of ricotta and a layer of tomato meat sauce (or just tomato sauce for a vegetarian spaghetti pie), and finally topped with shredded mozzarella. The whole thing is baked until the cheese is melted and bubbly, then served in wedges like pie slices.
History of Spaghetti Pie
According to a claim by TasteAtlas that has been regurgitated by food blogs and social media posts ever since, spaghetti pie is “often dubbed the most iconic pie of Colorado.” This is odd, considering that I’ve never met anyone from Colorado who thought spaghetti pie was iconic or particularly Coloradoan. The two restaurants TasteAtlas recommends for spaghetti pie are in Connecticut and Michigan, and it doesn’t list a single location within Colorado. On top of that, I can’t find a single source calling spaghetti pie iconic or Coloradoan before the TasteAtlas claim in 2020. (If you’re from Colorado and you disagree, let’s talk. I’m genuinely curious!)
More likely, spaghetti pie was born from the collision of several overarching cultural forces in the US during the 1970s: the rise of “comfort food,” the postwar boom in nationwide distribution of processed foods from large corporations, and the economic squeeze of the Great Inflation. Rather than emerging from a single geographical region, spaghetti pie was most likely popularized by a specific demographic: namely middle-class families with two working adults. The recipe was published by both Kraft and Better Homes and Gardens, and would have appealed to middle-class American families because it was easy to pull together from pantry staples and leftovers.
The earliest published recipes I can find for spaghetti pie date to the 1950s. One, titled “cheese spaghetti pie,” appears in a New York cookbook from 1955 crediting Mrs. Rita Gruber of the Bronx. (Worth noting: this is not a claim that Mrs. Rita Gruber invented spaghetti pie, simply that she submitted the recipe to the publication, a common practice at the time.) Another 1950s spaghetti pie recipe looks quite different from the modern version, calling for chopped leftover spaghetti and meatballs baked inside an actual pie crust (think SpaghettiOs in a pie crust).
After those sparse appearances in the 1950s, spaghetti pie largely disappeared until the late 1970s, when Kraft published a recipe in their Kraft’s Main Dish Cook Book in 1970. In 1977, Better Homes and Gardens followed with their own version, which is nearly identical to the recipes still circulating today. In an era before the internet and social media, corporate cookbooks were a form of long-form advertising, and they were remarkably effective at spreading recipes into American kitchens, including now-beloved classics like pecan pie.
After Kraft and Better Homes and Gardens put it on the map, spaghetti pie started showing up everywhere, from big publications like Southern Living to small church cookbooks across the country. (Notably, none of those early regional cookbooks are from Colorado, making the TasteAtlas claim even less likely to be true). Today, spaghetti pie remains a modestly known comfort food that’s a little retro, a little nostalgic, and very much a product of 1970s and 80s American home cooking.
Cottage Cheese vs Ricotta in Recipes
Most spaghetti pie recipes from the 1970s and 1980s call for cottage cheese as the filling. While some modern recipes still use it, many, including this one, have switched to ricotta. The same shift happened with lasagna, where cottage cheese was once the standard. Why was cottage cheese the go-to historically, and what’s the difference between the two?
What is Cottage Cheese?
Cottage cheese is fresh cheese curds that have been cut into small pieces and packaged in cream or milk. If you’re familiar with cheese curds, think of those, but smaller and soaked in cream. Like most cheese, making cottage cheese starts with separating the milk solids (curds) from the liquid (whey). You can actually make your own cottage cheese at home by heating milk, adding a splash of lemon juice or white vinegar, and letting it sit until the milk curdles. Once you strain out the liquid, you’re left with fresh cheese curds. Break them up with your fingers, mix in cream to your preferred consistency, and you’ve got cottage cheese.
Historically, cottage cheese was known as an affordable alternative to meat. It was cheaper to buy than most proteins and easy enough to make at home, which made it a staple in thrifty home cooking throughout the 1900s. For a look at vintage advertisements touting the affordability of cottage cheese, check out this post from The Food Historian.
Spaghetti pie was originally marketed as an extremely affordable and easy way to use leftovers and pantry staples to feed a family, which is why almost all of the original recipes call for cottage cheese. This recipe uses ricotta instead because it’s creamier, richer, and more flavorful, but the differences are subtle. If you prefer cottage cheese or find it more affordable, it swaps in easily.
What is Ricotta?
Ricotta is a fresh Italian cheese made from the whey of cow, sheep, goat, or water buffalo milk. In other words, it’s made from the byproduct of making other Italian cheeses like mozzarella. The name ricotta comes from the Latin “re-octa,” meaning re-cooked. And if we’re getting really technical, because ricotta is made by reheating whey rather than culturing milk solids, it’s not actually a cheese!
The methods for making a dairy product similar to ricotta can be traced back to ancient Egypt, but ricotta itself most likely originated in Sicily around 2,000 years ago. In Book 14 of his Deipnosophistae, written around 200 CE, the ancient Greek writer, Athenaeus, references “fresh cheese, the glory of fair Sicily,” in what may be one of the earliest written references to a ricotta-like Sicilian cheese.
Ricotta is soft, fresh, and extremely mild, with a slightly nutty, milky flavor. It works well in both sweet and savory dishes and turns up in everything from lasagna and this spaghetti pie to cannoli, where it’s the classic filling. If you take fresh ricotta, add salt, press it, and age it, you get ricotta salata, a firm, salty variety used in dishes like pasta alla norma.
Cottage Cheese vs Ricotta
Cottage cheese is lumpier with larger curds, while ricotta is smoother. Cottage cheese is also tangier, similar to yogurt, while ricotta is extremely mild and slightly sweet. Cottage cheese also tends to be higher in protein and lower in fat. Both can be used interchangeably in spaghetti pie.
Historically, cottage cheese would have been much easier to find in American grocery stores, while ricotta was either unknown or sold as an expensive Italian specialty. Today, ricotta is widely available and reasonably affordable, particularly domestic varieties. What was once a substitution out of necessity has flipped: ricotta has become the default in recipes like lasagna, with cottage cheese now the swap-in for those who prefer it.
Step-by-Step Spaghetti Pie Recipe
Spaghetti pie sits somewhere between a pie and a casserole. The “crust” is made by pressing buttered spaghetti tossed with grated parmesan into a pie tin, shaping it up the sides to hold the ricotta and tomato sauce filling.
Ingredients
- 8oz Spaghetti
- 3T Unsalted Butter
- ½c Grated Parmesan
- 24oz Marinara Sauce (or any tomato-based pasta sauce)
- 12oz Ground Beef
- 1 cup ricotta (250g)
- 4oz Mozzarella shredded
- Onion, diced (¼, ½c, 75g)
- Carrot, diced (½, ¼c, 35g)
- Celery, diced (1 stalk, ¼c, 50g)
- 1½T Basil, minced (5g)
- 2 cloves Garlic, pressed
- 1T Olive Oil
- Salt and Pepper
Make the Tomato Sauce:
1.
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
2.
Add the diced onions, carrots, celery, and ¼ teaspoon of salt. Sauté until softened, about 4 to 5 minutes.
3.
Add the garlic and sauté for another minute.
4.
Add the ground beef and another ¼ teaspoon of salt. Cook, stirring frequently, until most of the liquid has cooked off, about 10 to 15 minutes.
5.
Add the marinara sauce and stir to combine. Bring to a boil, then reduce to a simmer for 5 minutes.
6.
Remove the sauce from heat and add salt and pepper to taste.
Make the Ricotta Mixture:
7.
Mix together the ricotta, ¼ teaspoon salt, ⅛ teaspoon black pepper, and the basil. Set aside.
Make the Spaghetti Pie:
8.
Preheat the oven to 350°F (175°C).
9.
Cook the spaghetti according to package directions.
10.
Drain the spaghetti. In a large mixing bowl, toss the spaghetti with the grated parmesan and butter using tongs.
11.
Transfer the spaghetti mixture to a pie tin and press it into the bottom and up the sides.
12.
Spread the ricotta mixture evenly over the spaghetti crust using an offset spatula or a spoon.
13.
Spoon the tomato sauce from step 6 over the ricotta layer.
14.
Spread the shredded mozzarella over the top.
15.
Bake for 30 minutes, or until the mozzarella is melted and lightly browned.
16.
Remove the spaghetti pie from the oven and let cool for 15 minutes before serving.
How to Make Vegetarian Spaghetti Pie
This spaghetti pie recipe is easy to make vegetarian. Simply replace the meat sauce with 48 ounces of your favorite tomato-based pasta sauce, like marinara, pomodoro, or vodka sauce. For extra texture and flavor, add sliced sautéed mushrooms or other vegetables like carrots, onions, and celery. Skip the tomato sauce steps, pick up at the ricotta mixture (step 7), and follow the rest of the recipe as written to make a vegetarian spaghetti pie.
Some Other Comfort Food Dishes Turned into Pies
Spaghetti pie takes a classic spaghetti-and-tomato-sauce family dinner and turns it into a casserole. Spaghetti pie isn’t unique in doing this, and plenty of other comfort food dishes have gotten the same pie treatment.
- Trinidad Macaroni Pie: Trinidad macaroni pie is the Trini-style version of a Caribbean macaroni pie, a baked macaroni casserole made with ingredients like ketchup, mustard, habaneros, and Caribbean green seasoning.
- Impossible Cheeseburger Pie: Impossible cheeseburger pie is a classic 1970s budget family dinner. Initially popularized when Bisquick began printing the recipe on their boxes, impossible pies were like dump cakes except that a “crust” formed naturally during baking.
- Tamale Pie: Tamale pie is another dish that goes by “pie” but is really a casserole. It’s a Tex-Mex bake with a ground beef and enchilada sauce filling topped with cornbread.
- Taco Pie: Taco pie can vary quite a bit from recipe to recipe, sometimes layered, sometimes not, sometimes with a crust and sometimes without. Somewhere between tacos, nachos, and a casserole, it typically combines cheese, taco meat, and tortillas.
How to Store Spaghetti Pie
Spaghetti pie stores just like a casserole and can be kept in the refrigerator or freezer. Because the filling contains meat and dairy, it should always be refrigerated between servings. To reheat, transfer slices to a baking dish and bake at 350°F for about 15 minutes until warmed through, or microwave on high until hot. Wrap the pie securely in plastic wrap before returning it to the refrigerator.
To freeze spaghetti pie, wrap it securely in plastic wrap and store it in a freezer bag to prevent freezer burn. When ready to eat, transfer the spaghetti pie directly to an oven preheated to 350°F and bake until warmed through.
We’d love to see your comfort food pie creations! If you give this recipe a try, tag @doggone_baking on social media so we can share in the baking fun.
Spaghetti Pie
Ingredients
- 8 oz Spaghetti (227g)
- 3 tbsp Unsalted Butter
- ½ cup Grated Parmesan
- 24 oz Marinara Sauce (680g) or any tomato-based pasta sauce
- 12 oz Ground Beef (340g)
- ½ cup Onion, diced (75g)
- ¼ cup Carrot, diced (35g)
- ¼ cup Celery, diced (50g)
- 2 cloves Garlic, minced
- 1 tbsp Olive Oil
- 1 cup Ricotta (250g) or cottage cheese
- 1½ tbsp Basil, minced (5g)
- 4 oz Mozzarella, shredded (113g)
- Salt and Pepper
Instructions
Make the Meat Sauce
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the diced onions, carrots, celery, and ¼ teaspoon of salt. Sauté until softened, about 4 to 5 minutes.
- Add the garlic and sauté for another minute.
- Add the ground beef and another ¼ teaspoon of salt. Cook, stirring frequently, until most of the liquid has cooked off, about 10 to 15 minutes.
- Add the marinara sauce and stir to combine. Bring to a boil, then reduce to a simmer for 5 minutes.
- Remove the sauce from heat and add salt and pepper to taste.
Make the Ricotta Mixture
- Mix together the ricotta, ¼ teaspoon salt, ⅛ teaspoon black pepper, and the basil. Set aside.
Make the Spaghetti Pie
- Preheat the oven to 350°F (175°C).
- Cook the spaghetti according to package directions.
- Drain the spaghetti. In a large mixing bowl, toss the spaghetti with the grated parmesan and butter using tongs.
- Transfer the spaghetti mixture to a pie tin and press it into the bottom and up the sides.
- Spread the ricotta mixture evenly over the spaghetti crust using an offset spatula or a spoon.
- Spoon the tomato sauce from step 6 over the ricotta layer.
- Spread the shredded mozzarella over the top.
- Bake for 30 minutes, or until the mozzarella is melted and lightly browned.
- Remove the spaghetti pie from the oven and let cool for 15 minutes before serving.
About Me
In 2016, I left my office job and became a professional baker. These days I spend my days testing recipes and baking pies while my two dogs snooze happily nearby.
