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spaghetti pie
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Spaghetti Pie

Make a spaghetti pie just like the ones at Old Chicago, but you can get a whole pie instead of one slice when you make this recipe! It's as customizable as at the restaurant, but this cheesy marinara drenched version is my favorite!
Course: Main Course
Keyword: marinara, pie, spaghetti
Servings: 8 servings
Author: April

Equipment

  • one 8" springform pan

Ingredients

  • 1 12 oz. box of spaghetti
  • 1 24 oz. jar of marinara or your preferred tomato-based sauce
  • 4 tbsp unsalted butter
  • ¼ cup flour
  • 2 cups milk
  • 1 cup heavy cream
  • 2 cups of an Italian cheese blend buy a bag or grate your own combination of mozzarella, Parmesan, provolone, Romano, and asiago, cheeses
  • 1 cup extra grated Parmesan cheese
  • Dash of nutmeg
  • Optional garnishes: pepperoni fresh basil, pesto, chopped tomatoes)

Instructions

  • Cooking your own pasta sauce? Get it started if so, using your favorite recipe. Using a jarred version? Warm it up in a small saucepan over low heat.
  • Boil the spaghetti according to package directions in a large pot.
  • Preheat the oven to 350 degrees F.
  • Divide out 1 cup of cheese blend and ¼ cup of Parmesan in a bowl and set aside. Pour the rest of the Parmesan in with the bigger portion of cheese blend.
  • In a medium sized pot, melt the butter over medium heat.
  • Measure out the milk and heavy cream so it’s ready to go.
  • Once the butter is melted, whisk in the flour, keeping the motion going so that there are no lumps.
  • When the flour and butter are thoroughly combined, slowly pour in the milk. Slowly add in the cream, still whisking!
  • Bring the heat up to medium high, and continue whisking, but you can be a bit less constant.
  • Add the dash of nutmeg at this point, and salt and pepper if desired.
  • Slowly begin adding the larger portion of the cheese blend to the cream mixture. Keep whisking til the cheese has melted and turn off the heat.
  • At this point, drain the spaghetti but reserve 1 cup of pasta water.
  • Remove 1 cup of cheese sauce from the rest and set aside.
  • Mix the spaghetti and remaining cheese sauce in the large spaghetti boiling pot. Combine thoroughly, using the pasta water to thin the sauce as needed so every strand is coated.
  • Dump the spaghetti-cheese mixture into an ungreased, locked 8″ springform pan. Use a large spoon to even out the top.
  • Bake for 20 minutes.
  • Remove from oven and spread remaining cheese sauce on top. Top with remaining Parmesan and cheese blend.
  • Bake for 10 more minutes.
  • Remove from oven and let rest for 10 minutes before running a knife around the edge to loosen the baked on cheese topping from the edges.
  • Unlock the springform pan and gently remove the outer part of the pan from the pie. Use the knife to coax loose strands as needed.
  • To serve, put as much pasta sauce as you desire on a plate, then use a large, sharp knife and pie server to place a piece of pie on the sauced plate. Garnish as desired.