Spaghetti Pie

Total Time:
1 hr 45 min
30 min
1 hr 15 min

6 to 8 servings

  • 1 teaspoon salt
  • 1/2 pound dried spaghetti
  • 2 teaspoons olive oil, plus 1 tablespoon
  • 1 cup Basic Red Sauce, or store-bought pasta sauce, recipe follows
  • 1/2 cup chopped green bell pepper
  • 2 teaspoons minced garlic
  • 1 teaspoon Essence, recipe follows
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/2 cups cubed mozzarella (4 ounces)
  • 1/2 cup chopped black olives, optional
  • 4 ounces button mushrooms, wiped clean and thinly sliced, optional
  • 4 large eggs
  • 1/2 cup whole milk
  • 3/4 cup sliced pepperoni
  • 1/2 cup grated Parmesan
  • Basic Red Sauce:
  • 1 tablespoons olive oil
  • 3/4 cup chopped yellow onions (1 medium yellow onion)
  • 1/2 teaspoon minced garlic (2 cloves garlic)
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon ground black pepper
  • 1 (28-ounce) can whole peeled tomatoes
  • 1 (15-ounce) can tomato sauce
  • 4 1/2 teaspoons tomato paste
  • 1 cup water
  • 1/2 teaspoon sugar
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Bring a large pot of water to a boil over high heat. Add salt and spaghetti and stir to combine. Return to a boil, reduce heat to a low boil and cook until al dente, about 10 minutes. Drain spaghetti in colander. Return to the pot and toss with 2 teaspoons olive oil and set aside.

  • Preheat the oven to 375 degrees F. Lightly grease a 2-quart casserole dish with the remaining olive oil and set aside.

  • In a large mixing bowl combine the spaghetti, pasta sauce, bell pepper, garlic, Essence, Italian seasoning, crushed red pepper, and mozzarella and toss to mix well. If desired, also add chopped black olives and mushrooms, and mix to combine.

  • In a separate bowl, whisk the eggs and milk. Transfer the spaghetti mixture to the prepared dish and pour the egg mixture over the top. Arrange the sliced pepperoni in an even layer over the top, and sprinkle with Parmesan.

  • Bake until bubbly and golden brown on top, 20 to 25 minutes. Remove from the oven and let sit for 5 minutes before serving.

Basic Red Sauce:
  • In a medium, heavy pot, heat the oil over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes.

  • Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomatoes, tomato paste, water, and sugar to the pot and stir well. Bring to a simmer over medium-high heat.

  • Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a heavy wooden spoon.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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4.4 19
My "GO TO" red sauce recipe! Perfect on its own, or as a starting point for just about anything else! Brilliant! item not reviewed by moderator and published
I made this without any meat on top, and it came out just as good. I also only used garlic and red pepper, because that was all I had on hand. I'd like to try it with the other seasonings added next time, but it worked out fine the way I did it. I was a little skeptical about the egg/milk mixture- I had way too much of it and could only fit about 3/4 into the dish. I was worried it would be too watery, but it all came out brown and bubbly as described! Also- I agree with one of the other comments- I usually veer away from Emeril recipes because they are complicated, but this was pretty straightforward and easy to use/modify as needed. item not reviewed by moderator and published
I made this for 12 hungry (not angry) men at draft day for the Booty Fantasy Football League. It was served with a pot of sausage, peppers and onions for a real crowd pleaser. Without the additional sauce from the sausage pot on the side, the spaghetti pie may have been a bit dry. I only deviated from the recipe by doubling the mozzerella and parmisain cheeses - recommedned - (I did not use mushrooms or olives). I will make this again, but will probably mix it up a bit and add some sun-dried tomatoes. If you make this, definately let it sit a bit longer than 5 minutes after removing it from the oven if you want added the extra cheeses and want it to firm up. I would say that the yeild for this recipe is 4-6, instead of 6-8 servings (for us big eating Americans anyway). Yummy. item not reviewed by moderator and published
This tasted good, almost like normal spaghetti though. I dont know if I did something wrong, mine was deftinly not a pie. It just feel apart, noodles hanging everywhere when I tried to serve it. It was like regular spaghetti, heated in the oven. So I ended up added lots and lots more cheese and just broiling it at the end. item not reviewed by moderator and published
I have been wanting to try a spaghetti pie recipe for a long time and finally found one I thought my family would like that was easy to make. Instead of pepperoni, I did use hamburger like someone else had suggested because it was what I had on hand. It turned out great! My 3 year old daughter thought spaghetti in a pie was crazy, but she loved it! item not reviewed by moderator and published
A nice twist to the normal spaghetti night. Nothing to add, nothing to take away from this recipe. It was awesome. I usually shy away from Emeril's recipe because they are too detailed, time consuming and use too many ingredients. This one was easy, fast and excellent!! A must try! item not reviewed by moderator and published
Very easy to make and great tasting! Friends loved it! item not reviewed by moderator and published
This is very tasty but a little time consuming for me. I used Boca ground "meat" instead of pepperoni and it was pretty good. My husband said it was one of his favorite meals now. item not reviewed by moderator and published
Somebody please tell me. I went over the ingredients at least 3 times to make sure I didn't put too much of something. It tasted horrible, way too spicy, and I am the only one in my household able to handle alot of spice. What did I do wrong? It sounded so good, maybe the creole seasoning? item not reviewed by moderator and published
I loved this recipe! It was easy to make and my family loved it. When you can get everyone to agree on the same thing I call it a miracle! I think I will try adding some sausage next time but it will be hard to beat the orignal recipe. item not reviewed by moderator and published
I made two batches of this yummy spaghetti pie for my daughters one year old birthday. I made one with more "heat" for the grown-ups and one for the kids. Everyone raved about them! item not reviewed by moderator and published
An excellent, easy to prepare, yummy and filling recipe. I added some italian sausage, but otherwise followed to the T. Thanks Emeril! item not reviewed by moderator and published
great flavors and texture. item not reviewed by moderator and published
I get Chicken Timballa everytime I go to Johnny Carinos ... so I went looking for a recipe that had the same ingredients and this one is it! This dish is simply amazing ... lots of flavor and easy to prepare. I am cooking this for my friends at our next monthly bunco gathering! item not reviewed by moderator and published
Very good - my family loved it, and they are picky eaters! I realized after I started preparation I had no spaghetti, but linguine noodles worked perfect! item not reviewed by moderator and published
Very good as usual. item not reviewed by moderator and published
Delicious! item not reviewed by moderator and published
What a fantastic flavorful spin on simple old standard! It is not only "knock your socks off" yummy, but fun and easy to prepare too. Our nine year old daughter can do this with very little help. This pie has a little kick, so if you are serving the little ones, you might want to leave the crushed red peppers in the shaker for the grownups to use at their discretion. The flavor and easy preparation make this a definite keeper in our home! item not reviewed by moderator and published

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