Recipe courtesy of Vinny Vella Sr.

Vinny's Spaghetti Pie

  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 1 pie, about 4 servings
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1/2 cup milk

1/4 cup Parmesan

1/2 teaspoon fine salt

1/2 teaspoon freshly ground black pepper

Pinch freshly chopped parsley leaves

4 eggs

Olive oil, as needed

1/4 clove garlic, cut into razor thin slices

1/2 pound leftover cooked spaghetti (with tomato sauce clinging to it)


  1. Whisk together the milk, Parmesan, salt, pepper, parsley, and eggs.
  2. Heat a large skillet over medium heat and add a little olive oil. Add the garlic and cook, stirring, until fragrant. Add the leftover spaghetti, pour over the egg mixture, and cook, without stirring, until the bottom is browned, about 5 minutes.
  3. To flip the pie, set a plate the size of the skillet on top. Invert the skillet so the pie falls on to the plate. Invert the pie onto another plate, cooked-side up. Return the skillet to the medium-high heat, add a little more oil, and slip in the pie. Continue cooking until the bottom is browned, about 5 minutes more.
  4. Transfer the pie to a plate, cut into wedges, and serve.

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