This baked spaghetti pie transforms simple pasta leftovers into a cheesy, golden-brown family favorite. The crust is made from buttery biscuits, enhanced with garlic and oregano for a flavorful kick. Then it’s loaded with saucy spaghetti and crowned with melty fresh mozzarella. It’s quick, satisfying, and perfect for a weeknight dinner or casual gathering.
Ingredients for Cheesy Baked Spaghetti Pie with Garlic Crust
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1 package refrigerated biscuits (such as Grands! Butter Tastin’, 16.3 oz / 462 g)
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1/2 tsp (2.5 g) garlic salt
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1/2 tsp (2.5 g) dried oregano
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2–3 cups (480–720 ml) leftover spaghetti in sauce
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16 oz (450 g) fresh mozzarella cheese
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Sliced tomato, optional
How to Make Cheesy Baked Spaghetti Pie with Garlic Crust
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Butter a deep-dish glass pie dish. Preheat the oven to 350°F (175°C).
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Flatten each refrigerated biscuit with your hands or a rolling pin.
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Press the flattened biscuits into the bottom of the pie dish to create a crust, pinching them up along the top edge to form a lip.
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Sprinkle the crust edge with garlic salt and dried oregano.
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Add the leftover spaghetti into the prepared crust.
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Slice the fresh mozzarella and layer it evenly over the spaghetti, covering it completely.
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Sprinkle the top with a little more oregano for added flavor.
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Garnish with sliced tomato if desired.
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Place the pie dish on a baking sheet (to catch any melting cheese that might spill) and bake for about 30 minutes, or until the center of the bottom crust is a light golden brown. If your spaghetti is cold from the fridge, you may need to add an extra 15 minutes of baking time. Use a pie crust shield or foil if the edges brown too quickly.
A Creative Spin on Leftovers
This spaghetti pie proves that leftovers can be anything but boring. The combination of a buttery biscuit crust, savory herbs, hearty pasta, and gooey cheese makes every bite irresistible. It’s an easy, budget-friendly recipe that your whole family will ask for again — even if you didn’t have spaghetti the night before!
