Let’s Give That Leftover Spaghetti a Brand New Life: Spaghetti Pie!

⏱️ Prep: 15 mins | 🔥 Cook: 30 mins | 🧊 Chill: 5 mins | 🥞 Servings: 6 | ⚡ Total: 50 mins | 🔥 350 kcal | ✅ Difficulty: Easy

Here’s a fun, new way to transform last night’s dinner into something spectacular. We’re talking Leftover Spaghetti Pie, and seriously, everyone is going to love this. It just feels like a whole new meal, even though you’re using leftovers!

Why You’ll Love This

• It’s the ultimate fridge-clearer! We use up veggies that have been sitting in your fridge and sneak them right into the middle of this pie.
• It feels brand new. We’re taking day-old, cold spaghetti already mixed with red sauce and turning it into a cheesy, sliceable masterpiece.
• Family approved. The kids—big and small—will absolutely love this. It’s fun, it’s hearty, and it’s a guaranteed crowd-pleaser!

If you love creative pasta transformations like this, also try my The Easiest Sesame Noodles That Will Literally Change Your Life for 15-minute magic!

What You’ll Need

Special Equipment

• Large non-stick skillet
• 9-inch pie pan or round baking dish
• Large mixing bowl
• Whisk and Spatula

The Ingredients

• 1 tbsp Extra virgin olive oil (plus a tiny bit more for greasing the pan)
• 1 cup / 150g Onion, chopped
• 1 cup / 150g Bell pepper, chopped
• 1 cup / 130g Zucchini, chopped
• 1 cup / 96g Mushrooms, sliced
• Kosher salt & ground black pepper, to taste (a nice big pinch for veggies, a tiny pinch for eggs)
• 2 Large eggs
• 1 cup Whole milk ricotta cheese
• ½ cup Grated Parmesan cheese
• 3 to 4 cups / 500g Day-old leftover spaghetti (already mixed with red sauce, cold from the fridge)
• 1 cup Shredded mozzarella cheese

Let’s Get Cooking!

1. Preheat & Prep the Pan

Preheat your oven to 375°F (190°C). You want to make sure your pie comes out in one beautiful layer, right? So just for extra measure, lightly brush your 9-inch pie pan or round baking dish with a tiny bit of extra virgin olive oil.

2. Sauté the Veggies

Grab a nice non-stick pan and set it over medium-high heat. What you’re going to do here is use up some veggies that have been sitting around. Pour in 1 tablespoon of olive oil, and you’re going in with the chopped onion, bell pepper, zucchini, and mushrooms.
Add a nice big pinch of kosher salt and a nice big pinch of ground black pepper. Toss these babies around and cook for about 5 minutes or so until the veggies are softened and slightly charred. Once they cook down, remove them from the heat and set aside.

If you love quick veggie pasta dishes like this, also try my Spicy, Honey, Garlic Butter Shrimp Pasta (Ready in 30 Minutes!) for seafood flair!

3. Mix This Party Together

In a large bowl, crack in the 2 eggs. Add a tiny pinch of kosher salt and a tiny pinch of black pepper. Whisk, whisk, whisk! Add the ricotta cheese and grated Parmesan. Lots of flavor here! Just mix this party together until well combined.

4. Prep the Spaghetti

The fun part about a recipe like this is that you get to use day-old spaghetti straight from the fridge! Take your cold spaghetti, break the noodles up slightly with your hands or a spoon, and mix them directly into the ricotta and egg mixture until thoroughly coated.

5. Assemble Your Spaghetti Pie (Hide the Veggies!)

Layer about half of the spaghetti mixture into the bottom of your oiled baking pan. Now, you got your beautifully cooked veggies. Just spread them evenly right in the middle of your spaghetti pie. Kind of just tuck them in and hide them. Push down on it with the back of your spatula.

6. Press it Down

Layer that last bit of spaghetti on top and spread that about to cover. Again, using the back of your spatula, press down firmly all over the top. That will help the noodles stick together and actually become a pie so it slices like a real pie!

7. Bake It Up

Place in the oven and bake at 375°F for about 25 minutes or so.

8. The Moment of Truth (Melt the Cheese)

When that 25 minutes is up, remove the pie from the oven. Sprinkle your little bit of mozzarella cheese evenly over the top, and stick it back in for about 5 minutes until the cheese is beautifully melted and bubbly.

9. Serve

Let it rest for a few minutes before slicing into wedges. Enjoy this spaghetti pie.

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Leftover Spaghetti Pie

Recipe by Sana ReiCourse: Main CourseCuisine: Italian-AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories per serving

350

kcal

Chill time

5

minutes

Total time

50

minutes

Give that leftover spaghetti a brand new life! This fun, family-friendly Spaghetti Pie transforms cold leftovers into a cheesy, sliceable dinner with a hidden layer of savory sautéed veggies.

Ingredients

• Equipment Needed:

• Large non-stick pan

• 9-inch pie dish or round baking dish

• mixing bowl

• whisk

• spatula

• Ingredients:

• 1 tbsp (15ml) extra virgin olive oil (plus extra for greasing)

• 1 cup (150g) onion, chopped

• 1 cup (150g) bell pepper, chopped

• 1 cup (130g) zucchini, chopped

• 1 cup (96g) mushrooms, sliced

• Kosher salt, to taste

• Ground black pepper, to taste

• 2 large eggs (100g)

• 1 cup (240g) whole milk ricotta cheese

• ½ cup (50g) grated Parmesan cheese

• 3–4 cups (about 500g) day-old leftover spaghetti (already mixed with red sauce, cold)

• 1 cup (112g) shredded mozzarella cheese

Directions

• Preheat your oven to 375°F (190°C). Brush a 9-inch pie dish lightly with olive oil.
• Heat a large non-stick pan over medium-high heat. Pour in 1 tablespoon of olive oil.
• Add the onion, bell pepper, zucchini, and mushrooms. Season with a large pinch of kosher salt and black pepper. Sauté for about 5 minutes until the vegetables are softened. Set aside.
• In a large mixing bowl, whisk the eggs with a tiny pinch of kosher salt and black pepper.
• Add the ricotta cheese and grated Parmesan to the eggs, and mix until well combined.
• Add the cold, leftover spaghetti to the ricotta mixture, breaking it up slightly as you mix to ensure it’s fully coated.
• Spread half of the spaghetti mixture into the bottom of the prepared pie dish.
• Spread the sautéed vegetables evenly over the bottom layer of spaghetti.
• Top with the remaining spaghetti mixture, spreading it to cover the veggies entirely.
• Firmly press down on the top layer with the back of a spatula to compact the pie.
• Bake for 25 minutes.
• Remove from the oven, sprinkle the mozzarella cheese evenly over the top, and return to the oven for 5 more minutes, or until the cheese is melted.
• Let cool for 5-10 minutes before slicing and serving.

Notes

• Storage: Store leftovers in an airtight container or cover the baking dish tightly with plastic wrap. It keeps perfectly in the fridge for up to 3-5 days!
• Not a ricotta fan? Cottage cheese works beautifully here! You can also swap in whatever veggies happen to be sitting in your crisper drawer—spinach or eggplant are amazing in this.
• Pro Tip: Don’t skip pressing down on the pasta with your spatula! That compression is the secret to making sure it holds its shape and slices like a beautiful pie instead of falling apart on your plate.