Baked spaghetti pie

A wonderful baked spaghetti pie that’s loaded with fresh roasted cherry tomatoes and eggplant. This updated twist on a classic spaghetti will be a great rotation to your dinner routine!

My spaghetti game is pretty boring. I am lazy and usually use the jarred tomato sauce and very rarely make my own from scratch. Occasionally, I get “fancy” and add some meatballs. As you can tell, I am not an expert when it comes to spaghetti.

When we received our latest issue of Bon Appetit, my husband noticed this recipe. I liked that there were roasted vegetables in it and that the spaghetti was baked. It was definitely worth a try.

We weren’t able to find cherry tomatoes at the store so I used grape tomatoes and they took a little bit longer to roast. The pie came together quite beautifully, and I was thrilled to be able to use the basil from my little indoor plant.

I baked this one lazy weekend and chilled it overnight to serve for the following evening’s dinner. All we did was slice it into wedges and reheated it.

This baked spaghetti pie was a wonderful (and welcome) addition to our dinner menu. Addison didn’t even really notice the eggplant, which made this a huge win for me.

Baked spaghetti pie

A wonderful baked spaghetti pie that's loaded with fresh roasted cherry tomatoes and eggplant
Prep Time20 minutes
Cook Time1 hour 10 minutes
Resting time10 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Italian
Keyword: Pies, Savory
Servings: 8
Author: Eva Bakes


  • 1 medium globe eggplant peeled, cut into 1/2" pieces
  • 2 pints cherry tomatoes
  • 1/4 cup extra virgin olive oil plus more for skillet
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon garlic powder
  • Salt
  • Pepper
  • 2 large eggs
  • 2 Tablespoons tomato paste
  • 4 ounces grated parmesan divided
  • 1 pound spaghetti
  • 1/2 cup torn basil plus a few whole leaves


  • Preheat your oven to 425 degrees F. In a large ovenproof skillet (preferably a cast iron pan), mix the eggplant and tomatoes together with the olive oil. Add the red pepper flakes, garlic powder and season with salt and pepper. Roast in your preheated oven for 25-35 minutes or until the eggplant is soft and the tomatoes have blistered. Let the vegetables cool while you prepare the spaghetti and turn the oven down to 400 degrees F.
  • Cook the spaghetti in a salted pot; then drain (do not rinse). Put the spaghetti back into its original pot. Toss with some olive oil so it doesn't stick together.
  • In a medium sized bowl, mix together the eggs, tomato paste and about half of the parmesan. Set aside briefly.
  • Add the cooled vegetables to the pot of spaghetti and toss. Add the egg mixture and mix well. Add the 1/2 cup of basil.
  • Clean the cast iron skillet and drizzle with some additional oil. Transfer the spaghetti mixture back to the skillet and flatten the top. Then add the remaining parmesan and additional whole basil leaves.
  • Bake in your preheated oven for about 30-35 minutes or until the top is browned. Allow the spaghetti to sit for about 10 minutes before slicing and serving.


Leftover spaghetti should be stored, covered, in the refrigerator and will keep for several days.
Source: Barely adapted fromĀ Bon Appetit, October 2018 issue

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