This Cheesy Pesto Spaghetti Pie is loaded with creamy pesto spaghetti and covered with a thick layer of mozzarella cheese! It’s extra creamy, hearty and delicious!
This post was originally published in November 2018 – I’ve since updated the photos and added additional blog content.
Isn’t the concept of Spaghetti Pie so totally American? Like, let’s taken a classic Italian dish and cover it with cheese and bake it like a casserole.
And you know what? I’m 100% here for that! It’s Winter, people! I need to only be eating food that sticks to my ribs to balance out the inner chill that I constantly feel thanks to the cold weather outside. You know what I’m talking about!
And that’s where this Cheesy Pesto Spaghetti Pie comes in! We replaced the classic marinara sauce with Cashew Pesto Sauce! Oh yes.
Why You’ll Love this Dish:
I love the switch from marinara or tomato sauce to pesto because it makes the dish much less overwhelmingly rich.
It’s not just all acidic tomato sauce and cheesy pasta – instead, the pesto really helps brighten the dish with its garlic, lemon and basil!
Oh, and have I mentioned yet that this dish is 100% one pan? You know how some people tell you it’s one pan but then you have to use several bowls in the process…well, this ain’t that.
You boil the noodles in this pan as well as bake it in the same pan. Hello less dishes!
Another reason I love this dish? CHEESE.
I didn’t skimp on the cheese in this dish, just so you know.
In fact, I think overall, there are 3 types of cheese in this Spaghetti Pie: parmesan in the Cashew Pesto, ricotta mixed in with the spaghetti noodles and finally topped with a golden bubbling layer of mozzarella that is truly a marvelous sight.
It’s easy, it’s delicious and it’s delightful.
So let’s make it together! It’s super easy.
Ingredients You Need:
- Spaghetti noodles
- Pesto (homemade or store bought works!)
- Olive oil, salt and pepper and spices
- Fresh garlic
- Ricotta + Mozzarella cheese
- Fresh basil + red pepper flakes for garnish
Tips to Making the Best Spaghetti Pie:
Preheat your oven to 350 degrees. You’ll be using both the stovetop AND the oven for this recipe so it’s important to heat it up!
Next, heat up your large saute pan. Add in your olive oil once it’s hot and then add in your garlic, red pepper flakes, oregano, basil and thyme. Toast the spices for 2-3 minutes, tossing them around continually.
Next, add in some pesto. Stir around for just a moment and then almost immediately after add in 3 cups of water. Turn heat to high and then add in your spaghetti noodles (if you need to break them to fit them in, you can).
Don’t worry that the green water looks like something out of a Dr. Seuss novel. I promise it will all be okay, you must trust me.
Once the water is boiling, turn it down to medium heat and cook the noodles until they’re al dente, stirring frequently to prevent sticking. Don’t worry if it feels extra liquidy because they will thicken up when the noodles are done and it’s taken off the heat.
Once the noodles are done, mix your ricotta and some more pesto together in a small bowl.
Add it directly into the pot and stir together, combining everything. Taste and adjust seasonings. I added some salt and pepper at this point.
Lastly, add a hefty layer of mozzarella cheese on top to cover the pan. Time to bake! Hello cheesy bubbly golden cheese on top. I ended up broiling mine to achieve extra golden goodness. Just keep an eye on it!
Quick tip: Don’t forget that your saute pan JUST CAME OUT OF THE OVEN and is still EXTREMELY HOT and touch the handle like me. Very important words of advice, my friends. I say as I wince while typing this.
Garnish with additional basil, red pepper flakes and pesto if you have any left.
Y’all, this Cheesy Pesto Spaghetti Pie is completely over the top, extra creamy and just downright delicious. Please put this on your menu this Winter! I promise you won’t regret a single bite. I know I didn’t!
Did you enjoy this recipe? Here are a few other pasta recipes you might like:
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Cheesy Pesto Spaghetti Pie
This Cheesy Pesto Spaghetti Pie is loaded with creamy pesto spaghetti and covered with a thick layer of mozzarella cheese! It's extra creamy, hearty and delicious!
- 8 oz spaghetti noodles
- 3 cups water
- 1/2 cup whole milk ricotta cheese
- 1 cup homemade cashew pesto (or store-bought)
- 1.5 cups shredded mozzarella cheese
- drizzle of olive oil
- 1/2 tsp dried thyme
- 2 cloves minced garlic
- 1/2 tsp oregano
- 1/4 tsp red pepper flakes
- 1/2 tsp dried basil
- fresh basil and red pepper flakes for garnish
Preheat your oven to 350 degrees. Mince your garlic finely. Add olive oil on medium heat to your large saute pan. Add the dried thyme, dried basil, dried oregano, red pepper flakes, and garlic to the pan. Toast the spices and garlic for 1-2 minutes until fragrant.
Next, add in 1/2 cup of the cashew pesto and 3 cups of water. Stir until combined. Add in your spaghetti noodles (break in half if neccessary to fit in the pan) and turn the heat up to medium/high to get it to a boil. Once boiling, turn heat down to medium and cook the noodles for 8-10 minutes or until al dente, stirring frequently to prevent sticking. Don't worry if it seems like there is too much liquid, it will thicken as it cooks.
Once your noodles are cooked through, take pan off the heat. Add in your ricotta cheese and the other 1/2 cup of the cashew pesto. Mix until combined. Adjust seasonings (add salt and pepper) if needed.
Top the pan with the shredded mozzarella cheese. Place pan directly into the oven and bake for 20-25 minutes. For extra bubbly golden cheese, broil at the end for 2-3 minutes - watching closely to make sure it does not burn!
Garnish with fresh basil and more red pepper flakes! Eat while warm. Enjoy!
I am using a 4 qt. saute pan in this recipe.