When I was a kid, we always had spaghetti and sauce on Sundays. It was always enough to feed an army, so occasionally my YiaYia would make spaghetti pie. If it didn’t make an appearance on Sunday, it was always the star made with the leftovers on Monday. My tip is, always make extra Sunday sauce, because this pie is incredible and so satisfying. You can make it with a pomodoro or a meat sauce and a melty cheese of your choice. I am also a big fan of serving it with extra sauce poured over or on the side to dip the pie in. The possibilities are endless.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 1 pound spaghetti
- 1/2 cup whole milk ricotta
- 1/2 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano, plus more for serving
- 1 tablespoon fresh oregano leaves, finely chopped
- 3 large eggs
- 4 cups marinara sauce
- Olive oil spray, for the springform pan
- 2 cups shredded mozzarella
- Extra-virgin olive oil, for drizzling
- Torn fresh basil, to serve
Instructions
- Set up a grill for indirect heat by building the coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Over the direct heat side of the grill, bring a large pot of salted water to a boil. Add the pasta and cook for 4 minutes. (The pasta will be very al dente.) While the pasta is cooking, in a large mixing bowl, whisk together the ricotta, 1/2 cup Parmigiano-Reggiano, the oregano, eggs and 2 cups marinara. Season with salt and pepper. (You will not need a lot of salt here, since Parmigiano-Reggiano is salty.) When the pasta is cooked to al dente, strain but do not rinse. Add the drained pasta to the bowl of sauce and mix to coat the pasta.
- Spray a 9-inch springform pan with olive oil spray and pour in the pasta mixture. Sprinkle the top with the mozzarella and remaining 2 tablespoons Parmigiano-Reggiano. Place on the indirect heat side of the grill and cover the grill with a lid. Bake until the cheese is melted, the pasta is set and the pie is golden brown on top, 20 to 30 minutes. Pour the remaining 2 cups marinara sauce into a small saucepan and bring to a gentle simmer on the indirect heat side of the grill. Remove the pie from the grill and allow it to stand for 10 minutes. Loosen the edges of the pan, then release the sides. Slice the pie into 8 pieces. Serve with the extra sauce poured over the top or on the side for dipping. Drizzle with some olive oil, then top with some freshly grated Parmigiano-Reggiano and garnish with the fresh torn basil. Serve and enjoy!
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 495 |
| Total Fat | 20 g |
| Saturated Fat | 8 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 23 g |
| Cholesterol | 110 mg |
| Sodium | 897 mg |
Reviews
I saw this on your show would love to make it. Would you share your marinara recipe?
My family loved this pie. Thanks Symon!!!
The kids, wife and I loved it, thanks for the idea. I added chopped mushrooms to sneak some veggies in for the kids.
This was one of the best pasta dishes I have ever made!
This is fabulous! I had to sub cottage cheese for the ricotta and added some cooked Italian sausage. I baked it in the oven, and it turned out beautifully! My neighbor, who was over for supper, was so impressed he had to take a pic! It was stunning to look at and so very good! We’ll definitely have this again!
I made this for dinner tonight…it’s very good! I doubled the Marcella Hazen sauce recipe so I would have plenty for the pasta. Added fresh basil from my garden. Will definitely make again!
I loved the texture of the pasta—not mushy at all. Next time I may add some meat to it.
I had leftover spaghetti so we tried this and loved it! I halved the recipe and added my marinara with onion, green pepper, and zucchini. My husband ate three wedges! We actually compared the flavor to lasagna.
I made this yesterday (along with the radicchio salad). I first made the marinara sauce (Marcella Hazan recipe that Michael mentioned). I can’t believe how good the sauce was for such simple, few ingredients – San Marzano tomatoes, onions, butter. I used fresh mozzarella on the top of the pie because he did that on the show. The recipe above says shredded mozz. Either would be fine. I think you need the extra sauce, especially when eating the pie as leftovers since it was a bit dry this morning (I was craving it again this morning). But overall a really beautiful dish to make. I think anything added to it would be great (meat or veggies like spinach), but I liked it just as written. And I baked it in the oven. It was perfect at 400 for 35 minutes.
This was wonderful. My husband went back for a third helping! Great Sunday dinner and so easy to make