Spaghetti Pie

Spaghetti Pie

This spaghetti-casserole fusion adds in some sure-to-please ingredients like bacon and cheese.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Entree
Cuisine: American
Servings: 6


  • 1 pound s spaghetti
  • 4 strip s bacon, chopped
  • 1 large 10- to 12-ounce red onion, finely chopped
  • 1 container s (15-ounce) part-skim ricotta cheese
  • 4 large eggs
  • 2 cup s (2-percent) reduced-fat milk
  • 1 teaspoon s cayenne (ground red) pepper
  • 1 cup s freshly grated Parmesan cheese
  • Salt
  • 2 cup s frozen peas


  • Preheat oven to 350 degrees F.
  • Heat large covered saucepot of salted water to boiling on high. Cook spaghetti as label directs.
  • Meanwhile, in 12-inch skillet, cook bacon on medium 6 to 8 minutes or until crisp, stirring occasionally. With slotted spoon, transfer bacon to paper towels to drain. To fat in pan, add onion. Cook 4 minutes or until tender, stirring occasionally.
  • While onion cooks, in very large bowl, whisk ricotta, eggs, milk, cayenne, half of Parmesan, and 1/4 teaspoon salt.
  • Drain spaghetti well. Stir into ricotta mixture along with peas, bacon, and onion. Spread in even layer in 3-quart shallow baking dish. Sprinkle remaining Parmesan on top.
  • Bake 30 to 35 minutes or until set.