Tomato Basil and Romano Ricotta Spaghetti Pies

Wait until you serve these adorable spaghetti pies up for dinner. I whipped up a fabulously simple pasta sauce, took some nice whole wheat thin spaghetti noodles and a Ricotta cheese filling to create these individual little pies. Just wait until you try them. I baked them in these adorable 5 inch springform pans that I found at Sur La Table. You can also do one large 9 inch springform pan if you’d rather for one large pie 🙂

So, you start with a small piece of french bread dough (I used Pillsbury) and press it into the bottoms of 8 parchment lined springform pans. Then, top with spaghetti noodles and a layer of ricotta cheese mixture.

Time to add your sauce, more noodles, press down…add a little more sauce…..

And the cheese….don’t forget the cheese 🙂  Bake and Voila’, cheesy and gorgeous!

Mmmmm!

Remove these beauties from the springform pan and enjoy! Hope you love these as much as I do 🙂

Title Image for Individual Spaghetti Pies

Tomato Basil and Romano Ricotta Spaghetti Pies

A simple pasta sauce, some nice whole wheat thin spaghetti noodles, and a Ricotta cheese filling make up these individual little Spaghetti Pies. Just wait until you try them!
Course: Dinner
Cuisine: Italian
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 8
Calories: 525kcal
Author: Jenny
Print Pin

Ingredients

Sauce

  • 2 Tablespoons extra virgin olive oil
  • 1 cup finely chopped white onion
  • 2 Tablespoons fresh minced garlic
  • 1/2 pound lean ground beef
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked black pepper
  • 28 ounces diced tomatoes
  • 8 fresh basil leaves chopped
  • 1/4 Cup fresh grated Romano Cheese

Ricotta Filling

  • 2 Cups Ricotta Cheese
  • 1/2 Cup shredded mozzarella cheese
  • 1/2 Cup fresh grated Romano cheese
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked black pepper
  • 1/4 teaspoon Lawry’s garlic salt with parsley

Pasta

  • 1 pound whole wheat pasta noodles
  • 1 roll French Bread dough
  • 1/4 Cup fresh grated Romano cheese
  • 1 1/2 Cups shredded mozzarella cheese

Instructions

  • Preheat oven to 350 degrees F. 
  • Heat oil into a large skillet over medium heat. Saute onions for 5-7 minutes or until softened.
  • Stir in garlic and cook for 1 minute then add ground beef. Cook until crumbled and browned.
  • Place diced tomatoes into food processor until nearly smooth. 
  • Pour into meat mixture, add basil leaves and Romano cheese. Reduce heat to low to simmer.
  • Place Ricotta, mozzarella, Romano, salt, pepper and garlic salt into a large bowl and mix to combine.
  • Cook pasta according to package directions, drain and run under cold water to stop cooking. With kitchen scissors, cut noodles into smaller pieces.
  • Unroll French Bread dough and cut 3 inch pieces. Stretch and press into the bottom of 5 inch springform pans that have been lined with parchment paper. 
  • Bake for 10 minutes then remove from oven.
  • Layer a heaping 1/4 Cup pasta noodles evenly over bread, layer with 1/4 Cup Ricotta mixture and top with 1/4 Cup meat sauce.
  • Top evenly with an additional 1/4 Cup pasta noodles, Romano cheese and mozzarella cheese.
  • Bake for 25-30 minutes or until cheese is melted and hot.

Nutrition

Calories: 525kcal | Carbohydrates: 53g | Protein: 33g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 80mg | Sodium: 703mg | Potassium: 544mg | Fiber: 1g | Sugar: 4g | Vitamin A: 599IU | Vitamin C: 12mg | Calcium: 549mg | Iron: 4mg
Keywords: baked pasta, italian dinner recipes, spaghetti pie, spaghetti pie recipe

__________________________

 

Related Posts

92 Responses
  1. Agnes

    Am I the only one who questions why anyone would want to clutter their cupboards with tiny springform pans for one recipe, no matter how cute it looks in a picture?

  2. Trouble Ensued

    I love the idea of food in little individual serving sizes. It just seems so charming! (Maybe I never got over playing with doll-house-sized toy food when I was a kid.) Thanks for this. Seems like a perfect dish for entertaining because afterall, who doesn’t like spaghetti?!

  3. Morsels of Life

    I’m definitely a fan of personal sized foods, and your individual sized spaghetti seems like a perfect mix of lasagna (b/c the layers), spaghetti, and you can’t forget the pie!

  4. Vel J.

    Wow, that look so tasty. I am going to have to make it one of these snowy nights. Thanks for the idea 🙂

  5. Katie's Cooking

    I don’t have little baby springform pans so I think i’ll give this a try in some big muffin tins instead! I’ve seen little lasagnes made this way too. Seems like it would be really fun for a crowd. A little labor intensive but I bet once you get into the groove it would go pretty quickly!

  6. Jen @ How To: Simplify

    I’m in love with these individual spaghetti pies. I swear, I could eat spaghetti every night of the week. I would love to try this!

  7. bridget {bake at 350}

    Who knew spaghetti could be so cute?!? I voted for you! 🙂 Good luck!

  8. Jan Messali

    This recipe looks fantastic… I can’t wait to try it. Thanks for sharing it… off to vote for you!

  9. KayCee

    I LOVE your recipes!!! You are sure to win…..and you will have my daily vote! Best of luck!!

  10. Cookin' Canuck

    You definitely get my vote! What a fantastic dinner these would make for my family.

  11. katie hadfield

    I Voted…. not fair that one of your competitors have two people so that is twice as many votes!! LOL 😉
    I will try to vote for you every day love your FAN club in the OC!!!

Welcome to Picky Palate!

Picky PalateWelcome to my online kitchen! Picky Palate is where you’ll find family friendly recipes along with the best Disney eats, tips and copycat recipes! Read More...

Recipe Categories

Picky Palate Disney Hungry

Never Miss an Update!

Sign up to get easy recipes or Disney tips delivered to your inbox for FREE!