Spaghetti Pie

Spaghetti Pie

This combination of spaghetti, bacon, peas, and ricotta in this pie is divine!  Thank you, Joyce, for sharing this recipe!


1 lb. spaghetti, cooked and drained well

4 strips bacon, chopped

1 large red onion, finely chopped

15 ozs. part-skim ricotta cheese

4 large eggs

2 cups reduced fat milk (2%)

1/4 tsp. cayenne pepper

1 cup freshly grated parmesan cheese

1/4 tsp. salt

2 cups frozen peas

Preheat oven to 350 degrees.  In a 12 inch skillet, cook bacon on medium for 6  to 8 minutes or until crisp, stirring occasionally.  With a slotted spoon, transfer bacon to paper towels to drain.  Chop the bacon after it has cooled.

Leave bacon fat in the skillet.  Add the chopped onion and cook for 4 minutes, or until tender, stirring occasionally.

In a large bowl, whisk ricotta, eggs, milk, cayenne, half of the parmesan cheese and salt.  Stir in the spaghetti, peas, bacon, and onion.  Spread evenly into a 3 quart shallow baking dish.  Sprinkle remaining Parmesan cheese on top.

Bake for 30 to 35 minutes or until set.



  1. Your blog is so difficult to navigate because there is no archives widget. You should consider having one. Have a pleasant week. The spaghetti pie looks delicious.

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