Baked Spaghetti Pie with Pepperoni

Turn a quick & easy classic dinner idea into something so fun, so delicious- the whole family will be scrambling to get to the table when the timer goes off. This baked spaghetti pie has layers of savory Italian sausage, sliced pepperoni, & melted mozzarella sandwiched between layers of spaghetti pasta. The whole dish is cooked in a springform pan and topped with an extra layer of ooey, gooey cheese for good measure.

Making dinner may seem like an easy enough task, but sometimes it just feels overwhelming.

I feel like I’m always making the same 4-5 core dishes, and just rotating them in and out.

Who wouldn’t be bored with that?! And coming up with new ideas is hard, y’all.

It shouldn’t be, or so you’d think- but it really is. 

Something about stepping outside of my comfort zone.

Which is why I love giving a fresh twist to classic family dishes, like this baked spaghetti pie with pepperoni.

Same nostalgic dish we know and love from Grandma’s kitchen, with a fun new spin that makes it look & taste new for the whole family to fall in love with all over again.

What Is Spaghetti Pie?

Spaghetti pie is basically the tried and true way to use up leftovers, and give them a makeover into another meal.

My Grandma use to make it with a cheese sauce poured out overtop of the leftovers in a baking dish.

It was great as a kid, but as an adult I’m not adding a Kraft singles based cheese sauce to my pasta.

Leftovers or not.

I’ve got to draw the line somewhere!

My version of baked spaghetti pie features the traditional combo of cooked spaghetti, meat sauce, and cheese.

Lots of cheese!

The pasta & meat sauce are layered into a spring form pan with layers of shredded mozzarella.

Once baked, the whole dish maintains it’s shape- even once the pan is pulled away.

Slice it like you would a pie, with a sharp knife.

All those lucious layers of cheese, that’s now melted into every nook & cranny will create a mouth-watering cheese pull when slicing.

Don’t forget, every slice with also be studded & flavored with chopped pepperoni.

TIPS & TRICKS

• We made this using a 9″ springform pan. You can use a bigger or smaller pan, just adjust your layers and the amounts used so that you don’t over or underfill your pan.
• If you don’t want a layers of pepperoni, you can chop the pepperoni up and just stir it into the pot when you add the spaghetti.
• Not a fan of Italian sausage? Ground beef, ground turkey, or even a mixture of the three will all work deliciously in this dish.

Other Spaghetti Style Casserole’s To Try

It’s a bit of a twist on an old stand-by meal for us, but it added just the right amount of fun for the sons to think it was super cool.

Plain ol’ sketti is good enough for any night, but this upgraded baked spaghetti pie is now family approved for regular dinners & even special occasions.

• Monterrey Chicken Spaghetti
• Breakfast Spaghetti
• Mexican Chicken Spaghetti

If you’ve tried this BAKED SPAGHETTI PIE WITH PEPPERONI, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Baked Spaghetti Pie with Pepperoni

A fun new spin on baked spaghetti, this dish is easy to make and just as endearing as the traditional version.

4.17 from 12 votes

Print Pin Rate

Course: Dinner, Main Course, Pasta

Cuisine: American, Italian

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 8

Calories: 562kcal

Author: Meaghan @ 4 Sons R Us

Cook ModePrevent your screen from going dark

Ingredients

• 1 lb spaghetti
• 3½ cups spaghetti sauce
• 1 lb mild Italian sausage casings removed
• roughly 28 regular sized slices of pepperoni
• 2 1/2 cups shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese

US Customary - Metric

Instructions

• Cook the spaghetti al dente, according to the package directions. Drain the spaghetti in a strainer and run under cold water for a minute or two to stop it from cooking. Set it aside.
• Crumble up the sausage into the same pot that you cooked the spaghetti in. Brown the sausage over medium high heat, using a sturdy spoon or spatula to break it up as it cooks.
• Stir in the spaghetti sauce and let it simmer- stirring occasionally- for 6-8 minutes. Turn the heat off and transfer the spaghetti to the pot and gently stir to combine until it's evenly incorporated.
• Add 1/3 of the pasta to the bottom a 9" nonstick springform pan. Arrange half the pepperoni slices over the pasta, then top with 1/3 of the cheese. Repeat.
• Top the second layer with the remaining pasta. Cover with foil and bake at 375 degrees for 30 minutes. Remove the foil, add the remaining cheese and return the spaghetti to the oven for another 15 minutes.
• Remove the baked spaghetti from the oven and let it rest for 20 minutes (it needs this time to 'set'). Remove the outer ring of the pan and using a sharp knife, cut the pie into slices and serve warm.

Notes

Serve this baked spaghetti dish with a side salad and garlic bread for a fun, filling meal.

 

Nutrition

Calories: 562kcal | Carbohydrates: 49g | Protein: 27g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 75mg | Sodium: 1299mg | Potassium: 657mg | Fiber: 3g | Sugar: 6g | Vitamin A: 750IU | Vitamin C: 9mg | Calcium: 287mg | Iron: 3mg

Did you make this recipe?Share it on Instagram @4sonsrus or tag #4sonsrus!

pictures & post updated 1/14/2021