If you love pasta and casseroles, this Spaghetti Pie Recipe is about to become your new obsession. Imagine twirly spaghetti baked into a golden, sliceable pie, loaded with melty cheese, savory mushrooms, and tender spinach. This is comfort food at its finest — cozy, satisfying, and just a little fancy without being fussy.
Whether you’re looking for a crowd-pleasing dinner or a standout vegetarian spaghetti pie that doesn’t feel like an afterthought, this recipe delivers big flavor in every wedge.
Why This Recipe Works
This baked spaghetti pie works so well because it balances textures and flavors perfectly:
- The spaghetti cooks just to barely al dente, so it finishes cooking in the oven without getting mushy
- Baby portabella mushrooms add deep, savory umami flavor
- Spinach brings freshness and color
- A trio of cheeses creates that irresistible creamy-yet-structured interior
The result? A savory spaghetti pie that slices beautifully and holds together like a dream.
Jump to:
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Went Here 8 This.
What Is My Take on Spaghetti Pie Recipe
Traditional spaghetti pie often leans heavy on marinara and mozzarella. My version goes in a slightly different (and dare I say more grown-up) direction. This spaghetti pie with mushrooms and herbs skips the red sauce in favor of a rich, cheesy custard base infused with sage and thyme.
The mushrooms and spinach make this a standout spaghetti pie with spinach that feels hearty enough for dinner but elegant enough for entertaining. It’s cozy, cheesy, and just a little unexpected — exactly how I like my comfort food.
Make It a Meal
This vegetarian spaghetti pie is filling on its own, but if you’re feeding hungry people or serving guests, you can easily turn it into a full spread:
- Add a crisp green salad with a tangy vinaigrette
- Serve with a simple tomato soup or Turkey Lentil Soup
- Pair with Easy Air Fryer Garlic Bread to soak up every cheesy bite
It also works beautifully as a brunch dish or meatless Monday dinner.
Easy Side Dishes
Looking for simple sides that won’t steal the spotlight?
- Roasted broccolini or Cheesy Garlic Roasted Asparagus
- Southern Green Beans
- Mixed greens with lemon vinaigrette
- A light Thai cucumber salad
These keep the meal balanced while letting the savory spaghetti pie shine.
Ingredients
The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.
Step By Step Instructions
Step1: Preheat the oven to 425°. Tightly wrap the outside of a 9-inch springform pan with foil and brush the inside with 1 tablespoon avocado oil. In a pot of salted boiling water, cook the spaghetti until barely al dente, then drain.
Step2: In a medium- to high-heat large skillet, heat two tablespoons of avocado oil. Add the chopped onion and minced garlic and cook over medium to high heat, stirring, until sizzling, for about 1 minute. Add the mushrooms and season with Creole seasoning, stirring occasionally until browned, 10 to 12 minutes.
Step3: Add the spinach and cook over medium to high heat, stirring, until just wilted, about 2 minutes. Remove from heat.
Step4: In a large bowl, beat the eggs with the milk. Add the spaghetti, mushroom, and spinach mixture.
Step5: Add three cheeses, sage, and thyme. Scrape into the prepared spring pan and smooth the top. Set the pan on a baking sheet and bake for about 35 minutes, until bubbling and the top is golden.
Step6: Let it stand for 15 minutes. Remove the ring, cut the pie into wedges, and serve.
Expert Tips
- Don’t overcook the pasta — it finishes cooking in the oven
- Let the pie rest before slicing so it holds together cleanly
- Fontina melts beautifully, but Gruyère is a great swap
- For extra flavor, sauté the mushrooms until deeply browned
Common Questions
Yes! This baked spaghetti pie can be assembled a few hours ahead and baked when ready.
Absolutely. Wrap slices tightly and freeze for up to 2 months.
Very! The cheese, eggs, and mushrooms make this vegetarian spaghetti pie hearty and satisfying.
Storing Instructions
Store leftover spaghetti pie in an airtight container in the refrigerator for up to 4 days. Reheat slices in the oven or air fryer for best texture, or microwave for convenience.
Did you make this spaghetti pie recipe? Rate the recipe and leave a comment to let me know how they turned out!
Recipe
Spaghetti Pie with baby portabella Mushrooms and Spinach
Ingredients
- 1 pound spaghetti noodle
- 3 tablespoon avocado oil
- 1 cup yellow onions ¼" dice
- 1 tablespoon minced garlic
- 1 pound baby portabella mushoom sliced
- 1 teaspoon creole seasoning
- 5 ounce spinach
- 3 eggs
- 1 ½ cup whole milk
- 3 cups Fontina cheese shredded, 10 ounces
- 1 cup ricotta cheese
- 1 cup Parmigiano Reggiano cheese grated
- 1 tablespoon sage finely chopped
- 1 tablespoon thyme
Instructions
- Preheat the oven to 425°. Tightly wrap the outside of a 9-inch springform pan with foil and brush the inside with 1 tablespoon avocado oil. In a pot of salted boiling water, cook the spaghetti until barely al dente, then drain.
- In a medium- to high-heat large skillet, heat two tablespoons of avocado oil. Add the chopped onion and minced garlic and cook over medium to high heat, stirring, until sizzling, for about 1 minute. Add the mushrooms and season with Creole seasoning, stirring occasionally until browned, 10 to 12 minutes.
- Add the spinach and cook over medium to high heat, stirring, until just wilted, about 2 minutes. Remove from heat.
- In a large bowl, beat the eggs with the milk. Add the spaghetti, mushroom, and spinach mixture.
- Add three cheeses, sage, and thyme. Scrape into the prepared spring pan and smooth the top. Set the pan on a baking sheet and bake for about 35 minutes, until bubbling and the top is golden. Let it stand for 15 minutes. Remove the ring, cut the pie into wedges, and serve.
Expert Tips:
- Don’t overcook the pasta — it finishes cooking in the oven
- Let the pie rest before slicing so it holds together cleanly
- Fontina melts beautifully, but Gruyère is a great swap
- For extra flavor, sauté the mushrooms until deeply browned
Nutrition
Comments
No Comments