Recipe: Bundt Spinach-Spaghetti Pie

Recipe: Bundt Spinach-Spaghetti Pie

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Christine Gallary
Oct 25, 2016
(Image credit: Brie Passano)

Did you make a big batch of spaghetti for dinner this week and have a bunch left over that needs using up? If you bake it in a Bundt pan, it turns into a casserole that you can unmold and cut into neat slices. This version of spaghetti pie, which was originally created to use up leftover cooked spaghetti, gets a tasty addition of spinach and looks just as good as it tastes.

(Image credit: Brie Passano)

Turn Pasta into a Savory Cake

Spaghetti pie is essentially a pasta casserole of cooked pasta held together by an egg-and-cheese mixture that's similar to a quiche filling. Designed to stretch a small amount of leftover pasta into another meal, it's usually baked in a pie plate, hence the name. But why not pull out the Bundt pan and put it to good use for dinner instead? A 12-cup Bundt pan is nice and deep enough to accommodate a whole pound of spaghetti, and when the casserole is unmolded, it's easy to cut clean slices from.

A lot of spaghetti pies are topped with tomato or marinara sauce, but I prefer to serve the sauce alongside the finished pie, which gets nicely browned and crispy on the outside from Parmesan cheese.

Bundt Spinach-Spaghetti Pie

Serves 8

  • Cooking spray

  • 1 pound

    dried spaghetti

  • 4

    large eggs

  • 1 pound

    ricotta cheese

  • 1 1/2 cups

    whole milk

  • 1 1/2 teaspoons

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 8 ounces

    frozen spinach, thawed

  • 1 cup

    shredded mozzarella cheese

  • 1 cup

    grated Parmesan cheese (about 2 ounces)

  • 1/4 cup

    finely chopped fresh basil leaves

  • 2 cups

    marinara sauce

Arrange a rack in the middle of the oven and heat to 375°F. Meanwhile, bring a large pot of salted water to a boil. Coat the sides and tube of a 12-cup Bundt pan with cooking spray and set aside.

Add the spaghetti to the boiling water and cook until almost tender. Meanwhile, mix the remaining filling ingredients.

Place the eggs, ricotta, milk, salt, and pepper in a large bowl and whisk until smooth and combined. Using your hands, squeeze the excess water from the thawed spinach and add to the egg mixture. Add the mozzarella, Parmesan, and basil, and stir to combine.

When the spaghetti is ready, drain and return to the pot. Immediately add the spinach mixture and mix with tongs to thoroughly combine. Transfer to the Bundt pan and spread into an even layer.

Bake until set and golden-brown around the edges, 45 to 55 minutes. Remove the pan to a wire rack and let sit 5 minutes. Meanwhile, warm the marinara sauce in the microwave or on the stovetop.

Run a thin knife on the edges of the pasta to loosen. Invert a large plate over the Bundt pan. Holding onto the plate and the pan at the same time (use oven mitts or a towel — it's hot!), flip it over. Remove the Bundt pan. Cut the Bundt pasta into slices and serve with the marinara sauce.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

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