Spaghetti Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti pie layers pasta, ricotta, beef tomato sauce, and melted mozzarella for a baked casserole twist on Italian-American classics. Hearty and satisfying, it feeds a crowd easily.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup shredded mozzarella cheese
- 6 ounces spaghetti
- 2 tablespoons butter
- 2 large eggs
- ½ cup grated Parmesan cheese
- 1 cup ricotta cheese
- 2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley)
- ½ teaspoon dried basil (or 1 tablespoon fresh)
- 1 pound lean ground beef (or Italian sausage)
- ½ small onion (diced)
- 14.5 ounces canned diced tomatoes (drained)
- 2 cups pasta sauce (or marinara sauce)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 894mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 851mg
- Calcium
- 390mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 894MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.