Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I absolutely love how easily this spaghetti pie jazzes up a simple Italian meal. This is my ultimate dish I make whenever guests come over. Every guest has requested this recipe. Very versatile to suit your style/taste. You can halve the recipe and put it in the 8x8 pan. I usually don't measure the ingredients for the layers; I just eye it to my taste. I like the sauce cooked separately, to allow for flexibility in serving. Feel free to experiment !


Recipe Summary

15 mins
40 mins
55 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain thoroughly.

  • Preheat the oven to 350 degrees F (175 degrees C). Thoroughly butter a 9x13-inch baking pan.

  • Layer 1/2 the cooked spaghetti into the bottom of the prepared pan. Sprinkle 1/2 the cracker crumbs, 1/2 the Parmesan cheese, 1/2 the parsley, 1/2 the minced onion, and 1/2 the garlic salt on top. Pour in 1/2 of the melted butter. Repeat with remaining spaghetti, cracker crumbs, Parmesan cheese, parsley, minced onion, garlic salt, and butter.

  • Mix milk and eggs together in a bowl. Pour over the spaghetti mixture.

  • Bake in the preheated oven until set, about 30 minutes. Cut pie in squares.

Cook's Note:

While baking, make your favorite spaghetti, Alfredo, or pesto sauce to serve on the side.

Nutrition Facts

389 calories; protein 12.9g; carbohydrates 46.1g; fat 16.8g; cholesterol 101.6mg; sodium 684.7mg. Full Nutrition