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 hr
Cook Time 25 mins
Total Time 1 hr 25 mins
Servings: 8
Calories: 525kcal
Author: Jenny
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Ingredients

Sauce

  • 2 Tablespoons extra virgin olive oil
  • 1 cup finely chopped white onion
  • 2 Tablespoons fresh minced garlic
  • 1/2 lb lean ground beef
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked black pepper
  • 28 oz 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 lb 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

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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. 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!

  5. 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!

  6. Jan Messali

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

  7. 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!!!

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