Mama Nina's Spaghetti Pie Recipe
Make Mama Nina's Spaghetti Pie Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta base
Meat sauce
Cheese & finishing
Method
Pasta base
- 1
Cook spaghetti
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook 1–2 minutes less than package directions so it is slightly undercooked (about 8–9 minutes for most 12‑oz packages). Drain well.
- 2
Combine eggs and cheese
While pasta cooks, whisk the eggs with the whole milk in a large bowl until smooth. Stir in the grated Parmesan, salt, black pepper, and olive oil (or melted butter).
- 3
Toss pasta with custard
Add the drained hot spaghetti to the egg mixture and toss thoroughly so the pasta is evenly coated. The residual heat will warm the eggs but not fully set them. Let the mixture sit 3–4 minutes so it smooths out; stir again.
Meat sauce
- 4
- 5
Brown meats
Add the ground beef and removed‑from‑casings Italian sausage to the skillet. Break up with a spoon and cook until no pink remains and liquid has mostly evaporated, about 7–9 minutes. Season with 1 tsp salt and 1 tsp black pepper while browning.
- 6
Simmer sauce
Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, dried oregano, dried basil, red pepper flakes, and sugar (if using). Bring to a simmer, then lower heat and cook gently 10–12 minutes to thicken. Taste and adjust salt/pepper.
Assembly & baking
- 7
Preheat and prepare pan
Preheat the oven to 375°F (190°C). Grease a 9-inch springform pan or a deep 9-inch pie dish with the tablespoon of butter, making sure sides are well buttered.
- 8
Layer first pasta
Spoon about one-third of the spaghetti mixture into the prepared pan and press gently to form an even layer covering the bottom.
- 9
Add meat sauce and cheeses
Spread half of the meat sauce evenly over the pasta layer. Dot half of the ricotta over the sauce in spoonfuls, sprinkle with one-third of the shredded mozzarella and a tablespoon of chopped parsley (and basil if using).
- 10
Repeat layers
Add another third of the spaghetti and press level, then spread the remaining meat sauce. Dot with remaining ricotta, sprinkle another third of mozzarella, and a bit more parsley.
- 11
Top with final pasta and cheese
Top with the final spaghetti layer, pressing to compact. Sprinkle the remaining mozzarella evenly over the top and dot with a few small bits of butter to encourage browning.
- 12
Bake
Place the pan on a baking sheet to catch any drips and bake in preheated oven until the top is golden and bubbling and internal temperature is hot throughout, about 25–30 minutes. If you want a browner top, switch to broil for the last 1–2 minutes while watching carefully.
- 13
Rest and garnish
Remove from oven and let the spaghetti pie rest 10–15 minutes so it firms up and is easier to slice. Run a knife around the edge, release springform if used. Sprinkle with remaining chopped parsley and fresh basil before serving.