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!
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. I love this switch because it makes the dish much less overwhelmingly rich. It’s not just all acidic tomato sauce and cheesy pasta – instead, the cashew 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. I especially love using my Made In Cookware Saute Pan. I’ve cooked with their line before (in my Butternut Squash Fettuccine Alfredo) and I swear, y’all, it just doesn’t get any better than this cookware line.
Not only is it absolutely gorgeous, but it works SO well. Not to mention, they’re all oven safe! I think it’s really important to be able to start a dish on the stove and finish it off in the oven and this totally works for that. Not to mention, they’re made in the USA! Yesssssss!
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 Cheesy Pesto 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.
So let’s make it together! It’s super easy.
Ingredients You Need for Cheesy Pesto Spaghetti Pie:
- spaghetti noodles
- pesto (I prefer my cashew pesto but use store bought if you must)
- basics like olive oil, salt and pepper and spices
- fresh garlic (because you know i couldn’t have a savory meal without it)
- ricotta + mozzarella cheese
And there you have it! Pretty much 5 basic ingredients. Let’s get into how to making it!
How to Make Cheesy Pesto Spaghetti Pie:
Preheat your oven to 350 degrees. Alright, first, let’s mince the garlic. 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 ½ cup of your cashew 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 another ½ cup of cashew 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. Place it directly in the oven and bake for 20-25 minutes. I baked mine for about 20 and then broiled it for 3-5 minutes, watching it extremely closely so I could achieve that golden bubbly brown cheese on top. I highly recommend you do this as well!
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!
Be sure to follow ourbalancedbowl on Instagram and tag me with your photo! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! I always love to see your re-creations! If you do make it, be sure to rate and comment so I can get your feedback! Xo!
Disclaimer: Made In Cookware gifted me this saute pan. They did not sponsor this post or pay me to say these things. I genuinely love their products! Thank you for continuing to support brands that I love here at Our Balanced Bowl!
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.