Friendship Spaghetti Pie

Friendship Spaghetti Pie is comfort food with a communal heart: long strands of spaghetti become a crunchy, cheesy crust that holds a savory, saucy filling—perfect for potlucks, weeknight dinners, or anytime you want something shareable, cozy, and a little bit playful. The recipe below serves 6–8 and is built to be flexible: swap proteins, add vegetables, or make it vegetarian or gluten-free. Read through once, then roll up your sleeves and let’s make something that eats like a hug.

Why it’s called “Friendship”

This dish is easy to share, easy to customize to different tastes, and cooks into a single pie that everyone can dive into together—so it’s great for gatherings, family dinners, or bringing to a friend who needs cheering up. It also invites collaboration: someone stirs the sauce, someone forms the spaghetti crust, someone sprinkles the cheese. Friendship, plated.

Ingredients (serves 6–8)

For the spaghetti crust

• 12 oz (340 g) spaghetti
• 2 large eggs
• 1 cup (100 g) grated Parmesan (or Pecorino)
• 2 tablespoons unsalted butter, melted
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil (for greasing the pan)

For the filling (tomato-meat version)

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 lb (450 g) ground beef or ground turkey (or use 12 oz cooked Italian sausage)
• 1 teaspoon dried oregano
• ½ teaspoon dried basil (or 1 tsp Italian seasoning)
• 1 (28 oz / 800 g) can crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and pepper, to taste
• 1 cup (100 g) shredded mozzarella (for inside the filling)

For the top

• 1 cup (100 g) shredded mozzarella
• ¼ cup (25 g) grated Parmesan
• Fresh basil leaves or chopped parsley for garnish

Vegetarian option: replace meat with 16 oz (450 g) chopped mushrooms + 1 cup cooked lentils or 1 cup cooked chickpeas.
Gluten-free: use gluten-free spaghetti and confirm other ingredients are GF.

Equipment

• Large pot for boiling pasta
• Large skillet for filling
• 9-inch (23 cm) or 10-inch (25 cm) springform pan or pie dish (springform makes serving easier)
• Mixing bowls, spatula, measuring cups and spoons
• Aluminum foil (optional)

Prep timeline (approximate)

• Active prep: 30–40 minutes
• Bake: 25–30 minutes
• Total: ~1 hour

Step-by-step Method

1. Cook the spaghetti

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook 1–2 minutes less than package directions (you want it very al dente because it will be baked again).
2. Drain and rinse briefly with cool water to stop cooking. Let drain thoroughly—excess water will make the crust soggy.

2. Make the filling

1. While the pasta cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, 4–5 minutes.
2. Add the garlic and cook 30 seconds until fragrant. Add the ground meat (or mushrooms + lentils for vegetarian). Break it up and cook until browned. Drain excess fat if needed.
3. Stir in oregano, basil, tomato paste, then add crushed tomatoes. Simmer gently for 10–12 minutes until the sauce thickens slightly. Add sugar if the tomatoes taste too sharp. Season to taste with salt & pepper. Remove from heat and stir in 1 cup shredded mozzarella so the filling is melty and cohesive.

3. Mix the spaghetti crust

1. In a large bowl, whisk the 2 eggs. Add the melted butter, grated Parmesan, garlic powder, salt, and pepper; whisk to combine.
2. Add the drained spaghetti and toss thoroughly so every strand is coated with the cheesy egg mixture.

4. Build the pie

1. Preheat oven to 375°F (190°C). Grease your springform pan or pie dish with olive oil.
2. Press about two-thirds of the spaghetti into the bottom and up the sides of the pan, forming a firm crust. Use the back of a spoon or your hands (damp hands help) to press it densely so it will hold together.
3. Spoon the warm filling evenly into the spaghetti shell.
4. Top the filling with the remaining spaghetti, pressing gently to seal the top. Sprinkle with the remaining 1 cup mozzarella and ¼ cup Parmesan.

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