Spicy Spaghetti Pie (Print version)
Baked spaghetti layered with spicy sausage and vegetables, ricotta crust and melted mozzarella for bold weeknight bake.
# What goes in:
→ Pasta
01 - 12 ounces dried spaghetti
02 - 1/2 teaspoon kosher salt
→ Meat and Vegetables
03 - 1 pound ground Italian sausage, hot or mild
04 - 1 small yellow 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 tablespoons tomato paste
10 - 1 teaspoon crushed red pepper flakes
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon smoked paprika
13 - Kosher salt and freshly ground black pepper, to taste
→ Cheese and Binding
14 - 1 cup shredded mozzarella cheese
15 - 1/2 cup grated Parmesan cheese
16 - 1 cup ricotta cheese
17 - 2 large eggs, beaten
18 - 2 tablespoons fresh basil, chopped, plus extra for garnish
# Cooking steps:
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. Add spaghetti and cook until just al dente, about 8 minutes. Drain well and set aside.
03 - Heat a large skillet over medium heat. Crumble in the Italian sausage and cook, breaking it apart with a wooden spoon, until fully browned and no pink remains. 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, stirring occasionally, 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. Bring to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.
06 - In a large mixing bowl, combine the drained spaghetti, ricotta cheese, beaten eggs, and chopped fresh basil. Toss thoroughly until every strand of pasta is evenly coated with the ricotta mixture.
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. Spoon the sausage and vegetable sauce over the spaghetti base, spreading it into an even layer. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
08 - Place in the center rack of the oven and bake for 25 to 30 minutes, or until the cheese is fully melted, bubbling, and golden brown in spots.
09 - Remove from the oven and let the pie rest for 10 minutes to set before slicing. Garnish with additional fresh basil and serve warm.
# Tips from flavorandfeast:
01 -
- It transforms basic pantry pasta into something that looks like you spent all day on it.
- The spaghetti crust trick is genuinely fun and makes every slice hold together beautifully.
- You can dial the heat up or down depending on who is sitting at your table.
02 -
- If you skip greasing the dish your beautiful pie will stick and fall apart when you try to serve it.
- Overcooking the spaghetti before baking turns the crust into a gummy mess nobody wants.
03 -
- Press the spaghetti firmly up the sides of the dish because that is what creates the structural pie look everyone loves.
- A dusting of extra Parmesan on the very top in the last five minutes creates an irresistible crispy cheese crust.