Egg Free Spaghetti Pie Baked Pasta

Indulge in the comforting, crowd-pleasing flavors of this Egg-Free Spaghetti Pie Baked Pasta, a twist on classic baked pasta dishes designed for those who avoid eggs or simply crave a rich and cheesy dinner. Featuring tender strands of spaghetti enveloped in a creamy ricotta mixture, this oven-baked dish layers gooey mozzarella and tangy marinara sauce for the ultimate Italian-inspired comfort food experience. With a golden, bubbly cheese topping and hints of fragrant garlic, Italian seasoning, and fresh parsley, this hearty recipe is as easy to prepare as it is satisfying. Perfect for family dinners or meal prepping, this baked spaghetti pie delivers big flavor without the eggs, making it a versatile, vegetarian-friendly option.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 400 g spaghetti
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 800 g crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp Italian seasoning
• 1 tsp salt
• 0.5 tsp ground black pepper
• 200 g ricotta cheese
• 150 g shredded mozzarella cheese
• 50 g grated Parmesan cheese
• 2 tbsp chopped fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9-inch (23 cm) springform pan or baking dish.

Step 2

Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.

Step 3

While the spaghetti cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.

Step 4

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 5

Add the crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper to the skillet. Stir well to combine and let it simmer for 10 minutes to thicken.

Step 6

Once the sauce has thickened, remove it from heat and set aside.

Step 7

In a large mixing bowl, combine the cooked spaghetti, ricotta cheese, half of the shredded mozzarella, and half of the Parmesan cheese. Mix well to coat the pasta evenly.

Step 8

Layer half of the spaghetti mixture into the prepared pan or dish, pressing it down gently to form an even layer.

Step 9

Spread half of the marinara sauce over the spaghetti layer, then repeat with the remaining spaghetti mixture and marinara sauce.

Step 10

Top with the remaining shredded mozzarella and Parmesan cheese.

Step 11

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 12

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and golden on top.

Step 13

Remove the spaghetti pie from the oven and let it cool for 5-10 minutes before slicing.

Step 14

If desired, garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(1789.3g)

Amount per serving	% Daily Value*
Calories	2112.3

Total Fat 101.8g	0%
Saturated Fat 47.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 279.2mg	0%
Sodium 4525.8mg	0%
Total Carbohydrate 198.4g	0%
Dietary Fiber 21.4g	0%
Total Sugars 36.2g
Protein 113.4g	0%

Vitamin D 0IU	0%
Calcium 2693.8mg	0%
Iron 14.7mg	0%
Potassium 2604.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.4%

Protein: 21.0%

Carbs: 36.7%