Spicy Spaghetti Pie (Printable Version)
Baked spaghetti pie with spicy sausage, ricotta-egg crust, marinara, and a golden mozzarella-Parmesan topping.
# What You Need:
→ Pasta
01 - 12 oz dried spaghetti
02 - 1/2 tsp salt
→ Meat & Vegetables
03 - 1 lb ground Italian sausage, hot or mild
04 - 1 small onion, diced
05 - 1 red bell pepper, chopped
06 - 3 cloves garlic, minced
07 - 2 fresh jalapeños, seeded and diced
→ Sauce
08 - 2 1/2 cups marinara sauce
09 - 2 tbsp tomato paste
10 - 1 tsp crushed red pepper flakes
11 - 1 tsp dried oregano
12 - 1/2 tsp smoked paprika
13 - Salt and black pepper, to taste
→ Cheese & Binding
14 - 1 cup shredded mozzarella
15 - 1/2 cup grated Parmesan
16 - 1 cup ricotta cheese
17 - 2 large eggs, beaten
18 - 2 tbsp chopped fresh basil, plus extra for garnish
# Directions:
01 - Preheat oven to 375°F. Grease a 9-inch pie dish or deep baking dish with nonstick spray or butter.
02 - Bring a large pot of salted water to a rolling boil. Cook spaghetti until just al dente, then drain thoroughly and set aside.
03 - While the pasta cooks, heat a large skillet over medium heat. Add the ground Italian sausage, breaking it apart with a wooden spoon, and cook until evenly browned. Drain off any excess fat.
04 - Add the diced onion, chopped bell pepper, minced garlic, and diced jalapeños to the skillet with the sausage. Sauté for 4 to 5 minutes until the vegetables are softened and fragrant.
05 - Stir in the marinara sauce, tomato paste, crushed red pepper flakes, dried oregano, and smoked paprika. Season with salt and black pepper to taste. Let the sauce simmer gently for 5 minutes to meld the flavors.
06 - In a large mixing bowl, combine the drained spaghetti, ricotta cheese, beaten eggs, and chopped fresh basil. Toss until the pasta is evenly coated throughout.
07 - Transfer the spaghetti mixture into the prepared pie dish, pressing it evenly across the bottom and up the sides to form a crust layer.
08 - Spoon the sausage and vegetable sauce evenly over the spaghetti crust. Sprinkle the shredded mozzarella and grated Parmesan uniformly over the top.
09 - Bake for 25 to 30 minutes until the cheese is fully melted and golden brown on top. Remove from the oven and let rest for 10 minutes before slicing.
10 - Scatter additional fresh basil leaves over the top. Slice into wedges and serve warm.
# Expert Tips:
01 -
- It transforms basic pantry spaghetti into something that looks like you spent all day on it, but the whole thing comes together in about an hour.
- The ricotta and egg mixture binds the spaghetti into a crust that slices like an actual pie, which makes serving feel effortless and fun.
- You can dial the heat up or down depending on who is sitting at your table, and it still tastes incredible either way.
02 -
- Undercook your spaghetti by one minute because it will absorb sauce and continue cooking in the oven and nothing saves overcooked pasta.
- Letting the pie rest for a full ten minutes before slicing is not optional because if you cut too early the whole thing will slide apart into a beautiful but frustrating mess.
03 -
- Grease the pie dish with olive oil instead of butter because it adds a subtle savory flavor to the spaghetti edges and helps them crisp up beautifully.
- Reserve a handful of pasta water before draining because if your ricotta mixture feels too stiff a splash of that starchy water will loosen it just enough to coat evenly.