Rummaging through my overflowing recipe files, I found a recipe for “spaghetti pie”—one that has been beckoning to me through the decades, but for some reason, it remained untested until now.

Most likely this recipe came about when a resourceful and creative cook wanted to use up some leftover spaghetti.   But, this dish is so delightful, you’ll want to make it with fresh spaghetti if you have no leftovers.

I did a little tweaking here and there to make a vegetarian version of the original. The finished dish provides a creamy, family pleasing meal that is a cross between a pie and a casserole, reminiscent of lasagna, yet different.  Spaghetti pie is a showstopper, and the perfect comfort food to whip up on a crisp and chilly autumn’s eve.

When I think of how this article evolved—the opening lines of Forrest Gump come to mind: Life is like an overflowing recipe file…stick your hand in the file and pluck out a recipe…you never know what you’re gonna get…but, in all likelihood, you’ll be pleasantly surprised.  Happy Autumn!


Spaghetti crust

  • Pam
  • 8 ounces spaghetti
  • 2 tablespoons olive oil
  • 1/3 grated Parmesan cheese
  • 2 eggs, beaten


  • 2 pounds eggplant
  • 6 tablespoons olive oil
  • 1 onion, chopped
  • 6 garlic, minced
  • 24 ounce jar of marinara sauce
  • 8 ounces ricotta cheese
  • 1 cup grated mozzarella cheese
  • 2 tablespoons Parmesan cheese
  • 1 egg, beaten
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon chives, chopped

Before you begin, make sure to have a 9-inch spring form pan on hand. Spray the bottom and sides of the pan with Pam. Cover the outside bottom of the spring form pan with heavy duty aluminum foil or a double layer of foil—to prevent seepage from the pie while it is baking.


Make the Crust: Cook the spaghetti al dente according to package directions—do not overcook the spaghetti, because it will cook some more in the oven.  Drain the spaghetti, then place in a large mixing bowl and allow to cool for a few minutes.  Stir in the olive oil, Parmesan cheese, and the eggs.  Place the spaghetti mixture into the spring form pan and pat it onto the bottom and up the sides of the pan.  This will form the crust of the pie.

Filling: Preheat the oven to 400 degrees.

Cut the eggplant into ½” cubes.  Place cubes into a large mixing bowl and drizzle on 3 to 4 tablespoons of olive oil.  Mix well, then place on a shallow baking pan and roast in the oven for about 20 minutes, shaking the pan midway through cooking time.  While the eggplant is roasting, heat 2 tablespoons olive oil in a pan, then add the onion and garlic and sauté for about 5 minutes until softened. Add the jar of marinara sauce to the pan, and simmer over low heat until the sauce has reduced and thickened—about 10 minutes.  Add the roasted eggplant to the marinara sauce.  Lower the oven temperature to 350 degrees.

Place the ricotta cheese into a mixing bowl.  Add ½ cup of the mozzarella cheese, 1 tablespoon of the Parmesan cheese, the egg, parsley, and chives and mix well.  Spread this mixture on the prepared spaghetti crust.  Place the eggplant marinara sauce on top of the ricotta cheese mixture and smooth the top.   Place in the preheated oven and bake for about 20 minutes. Sprinkle the top of the pie with the remaining ½ cup of mozzarella cheese and 1 tablespoon of the Parmesan cheese, and put back in the oven to bake for another 10 minutes or until the cheese is melted.

Remove from the oven and allow to cool and set for about 10 minutes before serving.  Garnish with chopped chives.

Makes 6 to 8 servings.

October 2018