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Spaghetti pie (freezer recipe)


This recipe makes THREE square pans. Cover and freeze 2 pans for later.

Rate this recipe 3.1/5 (57 Votes)


  • 1 onion
  • 1 box spaghetti
  • 1 lb. mozzarella, shredded
  • 1 lb. Italian sausage removed from casing
  • 1 jar spaghetti sauce (doctored up with spices and 1 t. sugar)
  • 5 eggs, whisked
  • 4 T. butter
  • 1 c. parmesan cheese, grated
  • 3 - 4 cups Ricotta cheees


Level of difficulty Average
Cost Average budget


Step 1

Cook spaghetti noodles. Drain and then stir in butter, parmesan cheese and eggs. Divide pasta mixture between the 3 pans.

Step 2

Brown loose Italian sausage and onions, then drain fat.

Step 3

Add meat and onions to spaghetti sauce.

Step 4

Spread ricotta cheese evenly over spaghetti base in pans. Top with spaghetti sauce/ meat mixture. Sprinkle with mozzarella.

Step 5

Cover 2 pans with saran wrap and then with foil. Include directions for later cooking. ** Thaw pie. Remove plastic wrap and re-cover with foil. Bake, covered for 25-30 minutes at 350 degrees. Remove foil and bake another 5 minutes more until cheese is lightly browned.

Step 6

For pie that isn't frozen, bake covered at 350 degrees for 25-30 minutes. Uncover and bake another 5 minutes until cheese is lightly browned.


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  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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