Spaghetti seems to be a staple in almost every household. It certainly is in ours. And if you are a busy household – like ours – you need recipes your family enjoys, that can be made in advance and easily served up later. This Spaghetti Pie recipe is just one of those!

Spaghetti Pie

Hearty Spaghetti Pie

I actually like to serve this buffet-style when we’re having friends of the kids over, along with a great big salad and veggies like broccoli or cauliflower, and garlic bread. You actually slice it like pie, so it’s really easy for everyone to take what they want.

Spaghetti Pie

6 ounces of uncooked spaghetti
2 eggs, lightly beaten
1/4 cup grated Parmesan cheese
1 pound lean ground beef
1 small onion, chopped
8 ounces sliced mushrooms
1 jar (approximately 16 ounces) spaghetti sauce
1 can (11 to 15 ounces) whole kernel corn, drained
1 green bell pepper, cut in rings
1 cup shredded mozzarella cheese
Optional: if little kids are eating this, i usually leave out the mushrooms, corn, and bell peppers just because they pick them out anyway!


Cook spaghetti as your package directs; drain and rinse with cool water. Combine spaghetti, eggs, and Parmesan; toss lightly; place in a greased 9-inch square baking dish or deep-dish pie plate. Press over the bottom and up sides of pan to form a “crust.”

In a large skillet over medium heat, brown ground beef with onion and mushrooms; drain. Stir in spaghetti sauce and corn. Spoon beef-sauce mixture over spaghetti “crust.” Top with bell pepper and sprinkle with mozzarella cheese. Bake at 350° for 25 minutes. Serves 4 to 6.