Spaghetti Pie

Spaghetti Pie is the perfect meal for your next family dinner. With hot Italian sausage, roasted red peppers and DeLallo San Marzano-Style Tomatoes, this meal adds a unique twist to your typical pasta dinner.

finished frittata in pan and slice on plate
  • prep time


  • cook time


  • rest time


  • total time

    1hr 20min

  • Serving size 4-6

  • Category title baked Pasta

  • cuisine type Italian

recipe by: delallo



  • Heat oven to 425°F. Butter a 9" round springform pan.
  • In a large skillet, heat the oil over medium-high heat. Add the onion, garlic and crushed pepper. Cook for 1 minute. Add the sausage and roasted peppers and continue to cook, breaking the meat into small bits. Once cooked through, about 6 minutes, add the spinach. Cook until slightly wilted, about 2 minutes.
  • Stir in the tomato paste and cook for 1 minute. Add the diced tomatoes and salt. Continue to cook. Stir occasionally and scrape any bits from the pan. Once the liquid is mostly evaporated, about 5 minutes, remove from heat and set aside.
  • In a large pot (we use the pasta pot), whisk together the milk, eggs, pepper and ¾ teaspoon of salt. Stir in the Cheddar, Fontina and 1 cup of Parmigiano. Add the sausage mixture and spaghetti. Stir until combined.
  • Transfer the mixture to the prepared springform pan. Smooth the top with a spatula. Set the pan on a rimmed baking sheet and bake until the edges are golden and bubbling, about 30 minutes.
  • Remove the pan from the oven and turn on the broiler. Sprinkle the pie with remaining Parmigiano and fresh basil. Broil until the cheese is golden, about 2 to 3 minutes.
  • Remove from the oven. Run a knife around the inside of the pan. Let the pie rest about 10 minutes before releasing and removing the sides of the pan. Cut the pie into slices and serve.

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