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Spaghetti Pie

Whenever my grandmother had leftover spaghetti, she would make us her Spaghetti Pie!  It was my favorite thing to eat on long car trips.  It’s so easy to do and now I often make it for my own kids.  It’s yummy warm or at room temperature, making it the perfect on-the-go snack or meal.

Spaghetti Pie
Spaghetti Pie


Leftover spaghetti with sauce
1 egg, lightly beaten
Parmigiano cheese (about a cup)



1. Toss the spaghetti, egg, and Parmigiano together in a bowl until completely mixed throughout.

2. Heat a skillet pan over med heat and spray with olive oil.  Add the spaghetti mixture to the pan and spread it out evenly to cover the whole bottom.  Let it brown slowly (reduce the heat a bit if you need to.)

3. Flip the pie by sliding it from the pan onto a plate.  Then, place the pan upside down on top of the plate and quickly flip the plate and pan over in one motion (I promise this isn’t that hard!)  Return to heat and continue cooking the other side until browned.

I use a pizza cutter to cut the pie into wedges.  Serve warm or at room temperature.

Spaghetti Pie before the flip
Before the flip


Spaghetti Pie after the flip
After the flip