Layered Pasta Pie

Kathy W


This is my version of a savory pasta pie. Don't let the number of steps intimidate you. It really is an easy dish to make and oh so delicious!


★★★★★ 1 vote

30 Min
50 Min


  • 1/2 lb
    vermicelli or spaghetti, broken into 3rds, cooked and drained.
  • 1/3 c
    onion, finely chopped
  • 4 clove
    garlic, finely minced
  • 1 Tbsp
    olive oil
  • 1 c
    grated, fresh romano cheese, divided
  • 3
  • 1
    (15-16 oz) container ricotta cheese
  • 1 pkg
    (10 oz) frozen chopped spinach, thawed and well drained
  • 1/2 tsp
  • 1/4 tsp
  • 1 jar(s)
    (24-26 oz) pasta sauce, your favorite (you could even use pizza sauce)

How to Make Layered Pasta Pie


  1. While pasta is cooking, saute onion and garlic in olive oil over medium heat until tender, about 5 minutes.
  2. Drain pasta and place in a small mixing bowl. Add onion and garlic mixture and mix well. Set aside to cool for a few minutes.
  3. Thaw spinach and drain well. (place in a strainer and press liquid out using a spoon)
  4. When pasta mixture is warm, not hot, add 1 slightly beaten egg, and 1/2 cup grated romano. Mix well.
  5. Press pasta mixture into a 9", well greased, spring form pan.
  6. Separate the yolks of 2 eggs from the whites. Reserve the egg whites. Combine the 2 egg yolks, ricotta cheese, spinach, salt and pepper and rest of the romano cheese.
  7. Spread the ricotta mixture over the pasta layer.
  8. In a small mixing bowl, beat the egg whites just until stiff, not dry.
  9. Fold egg whites into 1 1/2 cups pasta sauce. Spoon over spinach layer.
  10. Bake at 350 degrees, for 50-60 minutes or until set. Let stand 10 minutes.
  11. Heat remaining pasta sauce and serve with the pie.

Printable Recipe Card

About Layered Pasta Pie

Course/Dish: Pasta, Savory Pies
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian

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