Nonna’s Spaghetti and Meatball Pie
Love spaghetti and meatballs? If so, here’s how to take this favorite humble dish to a whole new level of deliciousness and that satisfies your hungry gang (or couple)! Nonna’s Spaghetti and Meatball Pie is a fantastic way to use left-over spaghetti and meatballs. And kids love it with the fun, little meatballs inside!
This Spaghetti and Meatball Pie is a notch above a normal spaghetti pie and brings happy tummies and smiles all around. It still has all the flavors we love in a big plate of spaghetti and meatballs — pasta, marinara/tomato sauce, savory meatballs — but it goes beyond the average pie with 2 more layers: a creamy cheese layer and a golden blanket of melted mozzarella and Parmigiano-Reggiano on top.
Plus, depending on how large a batch you make, if there are any leftovers, this is great to reheat the next day and save you some dough!
This is a good thing, when just yesterday (June 4th, 2026), a pound of ground beef costs $8.00! I don’t know about you, but I know this family can’t afford to waste any food at these prices, so finding ways to stretch things in the kitchen is an absolute MUST!
So I hope you’ll enjoy this hearty recipe, which is really yummy with its bubbly, hot layers of old-fashioned Italian-American goodness.
Why You’ll Love This Spaghetti Meatball Pie Recipe
- It is simple, hearty, rich, and absolutely irresistible.
- This is a simple, fast, and non-fussy recipe; it’s comfort food. On the table in less than an hour.
- Most of the ingredients are on hand if you have just made Spaghetti alla Pomodoro (Spaghetti in Marinara/Tomato Sauce) and/or you have made and frozen your meatballs!
- Has a rich, creamy cheese sauce layer that makes it extra special.
- Can be made ahead and reheated when desired to serve.
- Can be made with either your own homemade meatballs or good-quality store-bought meatballs.
- A great way to involve the kids in the kitchen by having them place all of the meatballs in the pan.
- Bakes into a hearty casserole that everyone appreciates.
- Great for feeding a crowd, for potlucks, and casual group entertaining.
- *Inexpensive dish to feed a hungry family.
- *Delicious as leftovers the next day.
- *Both make it very economical and saves you on food bills, especially for families.
OK . . . Andiamo a Cucina! (Let’s get to the kitchen!)
Ingredients That You’ll Need
- Freshly-made or left-over spaghetti and meatballs (homemade or store-bought)
- Butter
- More marinara sauce
- More meatballs (ingredients given in recipe card or use good quality store-bought meatballs)
- Cream cheese, ricotta, Parmigiano (Parmesan), and mozzarella cheeses (this is cheesy, that’s for sure!)
- Eggs
- Garlic powder, Italian seasonings
Step-by-Step Instructions to Make Nonna’s Spaghetti and Meatball Pie
This recipe is all about layering . . . generous, delicious layers of goodness.
- Begin by spreading a thick layer of freshly made or leftover Spaghetti alla Pomodoro (Spaghetti in Tomato Sauce or Marinara Sauce) on the bottom of a large casserole pan. Your spaghetti can be freshly made just for this recipe, or this is a wonderful way to use leftover spaghetti in a tomato sauce. Place slices of butter all over the top of the spaghetti (not shown, but you need to do this for richness).
- Prepare the creamy cheese/ricotta layer: In a medium-sized bowl, mix together the cream cheese, ricotta (or cottage cheese), sour cream, eggs, garlic powder, and Italian seasoning. Blend until smooth. This is what gives the pie its rich, creamy texture.
- Pour cream cheese/Ricotta filling all over the top of the spaghetti and butter. Spread it evenly on top.
4. Next comes the meatball layer. You can prepare the meatballs in this recipe with ground beef, ground pork, ground veal, ground prosciutto, etc., and then either bake OR saute them in butter – it helps to do this step in advance. I freeze meatballs and then just reheat them in the oven (see photo #4). Normally, meatballs in a spaghetti recipe are quite large, but for this recipe, make them very small, about ½” to 1″ in size.
NOTE: SKIP THIS STEP if you choose to use store-bought meatballs
And if you’re short on time, it’s OK to buy good meatballs from your local food market!
Hundreds of meatballs are prepared and frozen in advance to use at a moment’s notice. I saute’ them in butter, and then either use or freeze them. If I freeze them, then I reheat them in the oven when it’s time to use or serve them.
When preparing meatballs, always remember to handle them very gently while shaping them, using only your fingertips to combine the ingredients—this will make the most tender meatballs, rather than those made with a hard hand (which makes meatballs tough).
5. Once baked or sauteed, pile the meatballs very high on top of the cheesy filling layer. Be generous when adding the meatballs to the casserole dish (spaghetti pie).
6. Showing meatballs on top of the cheesy filling layer. See photo #5 — try to fill in every gap.
7. The next layer is a generous amount of tomato and basil marinara sauce on top of the meatball layer. Pour one or two 16 oz. jars of either homemade or store-bought marinara sauce with basil.
8. The last and top layer is a generous amount of cheeses: Italian mozzarella, finely shredded, PLUS, freshly-grated Parmigiana cheese (finely grated, that’s why you can’t see it very well in the photo).
9. Spray the underside of heavy-duty aluminum foil (to keep the cheese from sticking) and cover the entire spaghetti pie.
10. In a 400 F degree oven, bake the pie (covered) for 40 – 45 minutes. Then remove the aluminum foil and bake for another 5 – 8 minutes, until the cheese on top is golden brown but not burned. Keep a watchful eye on it after the foil is removed and take it out before it burns.
11. For a perfect layered look when cutting slices, you have to let it sit for a while. If you serve this directly out of the oven, the pie will ‘spill’ all over the pan and plates. This doesn’t bother us, but if you’re really into presentation, you’ll want ot let it sit for spell. The next day, after the pie has set overnight, it slices perfectly and shows the various layers of the pie. It also allows the flavors to marry.
Variations
Make this spaghetti and meatball pie your own by:
- Using cottage cheese instead of ricotta if that is what you have on hand.
- Using your own homemade marinara sauce instead of jarred tomato and basil marinara.
- Using spicy Italian meatballs if your family enjoys a little heat.
- Adding a pinch of crushed red pepper flakes to the marinara sauce for a little ‘heat’.
- Adding a little fontina to the top layer of cheese for even more melty cheesiness.
- Using a different shape of pasta if that’s what you have leftover or that you prefer, such as penne or shells.
What to Serve with Spaghetti and Meatball Pie
This spaghetti and meatball pie pairs beautifully with simple Italian-inspired sides.
- A crisp green salad or Caesar salad
- Caesar salad
- Garlic bread
- Focaccia
- Fresh fruit or fruit salad
Bella’s Tips and Kitchen Notes
- If making the spaghetti fresh, cook it only until al dente so it does not become too soft while baking.
- Room-temperature cream cheese blends much more easily than cold cream cheese.
- When making homemade meatballs, mix the ingredients gently with your fingertips. Do not overmix or press down too hard. Overworking the meat mixture can make the meatballs tough.
- Small meatballs work best in this recipe because they are easier to layer, easier to serve, and give every spoonful a little taste of meatball.
- Freshly grated Parmigiano-Reggiano and mozzarella cheese are best. Avoid pre-shredded, packaged cheese because it doesn’t blend as smoothly and doesn’t have the same flavor.
- The sprayed aluminum foil is important. It helps keep the cheese from sticking while the casserole bakes covered.
- For the final few minutes of baking, stay right near the oven. Cheese can go from golden to too brown very quickly.
- You can prepare the spaghetti, cheese layer, and meatballs ahead of time. Then assemble everything in the casserole pan, cover, and refrigerate until ready to bake.
- If baking from the refrigerator, allow the dish to sit out for a little while as the oven preheats so it is not ice cold when placed in the oven.
- Like lasagna and many baked pasta dishes, the leftovers are absolutely delicious.
and one last thought . . .
This Spaghetti Meatball Pie is everything we love about Italian-American comfort food baked into one beautiful, hearty dish.
It’s simple, satisfying, family-friendly, and full of the flavors that make spaghetti and meatballs such a beloved classic. But instead of serving them the usual way, this recipe layers everything together into a rich, saucy, cheesy baked pasta pie that’s perfect for sharing.
Bring it hot from the oven to the table, scoop into the delicious layers, and enjoy every cheesy, meatball-filled bite.
Buon Appetito!
Nonna’s Spaghetti and Meatball Pie
Ingredients
Spaghetti Layer
- 1 panful pre-made spaghetti in pomodoro (tomato) sauce, either make fresh or use left-over spaghetti alla pomodoro
- 1 stick butter
Cheese Sauce Layer
- 8 oz. soft or regular cream cheese, room temperature
- 1 cup ricotta cheese or cottage cheese
- 1/3 cup sour cream
- 3 jumbo eggs, slightly beaten
- 1 Tbsp. garlic powder
- 2 tsp. Italian seasoning
For the Meatballs (or you can use storebought " XXXXX" brand
- 1 lb. ground sirloin (high quality ground beef)
- 1 lb. ground pork
- 1 lb. ground veal
- 1/4 lb. ground prosciutto
- 3 jumbo eggs, slightly beaten
- 1 cup Parmigiano Reggiano cheese, fresh and finely grated, do not use pre-shredded varieties
- 1 cup Pecorino Romano cheese, fresh and finely grated, do not use pre-shredded varieties
- 1 cup Italian parsley, stems removed, fresh and finely chopped
- 1 cup milk-softened bread, drained of all milk
- 6-8 Tbsp. butter , to saute' the meatballs
Marinara Sauce Layer
- 1-2 16 oz. jar tomato and basil marinara sauce (or your own sauce)
Top Cheese Layer
- 2 – 3 cups Mozzarella cheese, finely grated
- 1/2 cup Parmigiana Reggiano cheese, finely shredded/grated
- ¼ cup Pecorino Romano cheese, finely shredded/grated
Instructions
Spaghetti in Tomato Sauce Layer
- Either prepare Spaghetti alla Pomodoro (Spaghetti in Tomato Sauce) or use left-overs.
- Once prepared, spread a thick layer on the bottom of a casserole pan.
- Spread slices of butter all over the top of the spaghetti.
Cheese Sauce Layer
- Add all ingredients and beat until smooth and well-blended.
- Pour over the spaghetti and butter slices. Spread it evenly all over.
Meatballs
- Mix the ground meats togehter (beef, pork, veal, and prosciutto).
- Add the eggs.
- Add the Parmigiano and Pecorino cheeses.
- Add the Italian parsely and bread crumbs.
- With your fingertips, gently mix everything to avoid over-mising or pressing down too hard (both will make the meatballs too hard and tough).
- Form the mixture into small ½" to 1" sized meatballs.
- Heat the butter in a saute' pan and fry the meatballs until well seared and deep brown, about 10 minutes, stirring to ensure all sides are cooked.
- Prepare fresh meatballs or use frozen meatballs by baking them in the oven to re-heat (if frozen) or saute' fresh in butter.
- Once reheated or cooked, add a thick, generous layer of meatballs over the cheesey layer.
- Remove browned meatballs from the butter and place a plate. With an absorbent towel if desired, and then keep the meatballs warm until ready to use in a recipe.
Top Cheese Layer
- Sprinkle each cheese generously all over the top of the marinara sauce.
BAKING
- Spray the inside of heavy duty aluminum foil with cooking spray.
- Place aluminum foil, sprayed-side facing down, on top of pan and seal.
- Bake in a 400 F degree oven for 40 – 45 minutes.
- Carefullly remove the aluminum foil and retu;rn the spaghetti pie back in to the oven for 5 – 8 minutes to allow the cheese topping to become golden brown. Keep a strong, watchful eye on the pie during this stage to pull the pie out before burning.
