Layered Spaghetti Pie
Layered Spaghetti Pie bakes into a sliceable pasta dish with a tender, cheesy interior and a lightly crisped edge. Ricotta and Parmesan bring creamy richness, while basil, tomatoes, and melty provolone add fresh, bright notes. Serve it hot for a cozy family dinner or cut into wedges for a fun brunch centerpiece.
- Prep20 mins
- Cook30 mins
- Serves6
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x3-inch springform pan with cooking spray.
- 2
Cook the spaghetti as directed on the package. Rinse with cold water, then drain.
- 3
While the spaghetti cooks, mix the Parmesan cheese, ricotta cheese, Italian seasoning, and egg whites in a large bowl. Toss with the cooked spaghetti to coat.
- 4
Press half of the spaghetti mixture into the bottom of the prepared pan. Sprinkle with half of the basil, then layer with half of the tomatoes and half of the provolone cheese. Press the remaining spaghetti mixture into the pan, sprinkle with the remaining basil, and top with the remaining tomatoes. Arrange the remaining provolone cheese over the top.
- 5
Bake for 30 minutes. Let stand for about 15 minutes, remove the sides of the pan, transfer to a serving platter, and cut into wedges to serve.
- Calories 627.64 kcal High
- Protein 20.21 g Good Source
- Carbs 69.05 g Moderate
- Total Fat 30.29 g High
- Saturated Fat 5.59 g High
- Trans Fat 0.03 g High
- Cholesterol 22.62 mg Moderate
- Sodium 533.47 mg High
- Fiber 5.2 g Moderate
- Sugar 4.79 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 223.18 mg Moderate
- Iron 2.85 mg Moderate
- Potassium 307.56 mg Low Source
- Vitamin A 17.98 mcg_rae Low Source
- Vitamin C 0.36 mg Low Source
- Vitamin D 0.15 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
- Tomatoes 🍅