Baked Spaghetti Pie With Ham And Salami

Pro tips

• Dice the ham and salami into small, uniform pieces so they distribute evenly throughout the pasta and don't clump.
• Cook the spaghetti 1–2 minutes under al dente; it will continue to soften in the oven during baking.
• Mix the egg-and-cheese custard off heat before adding it to the spaghetti to prevent curdling.
• Press the breadcrumb topping gently so it adheres; brush lightly with melted butter for even browning and crispness.

Substitutions

• Ricotta → Cottage cheese, drained (slightly less creamy but works)
• Fresh mozzarella → Low-moisture mozzarella (less weeping, firmer slices)
• Heavy cream → Whole milk or half-and-half (lighter texture)
• Panko breadcrumbs → Plain breadcrumbs or crushed crackers (less crispy finish)

Storage & make-ahead

Cover and refrigerate leftovers up to 4 days; reheat in a 350°F oven for 15–20 minutes or microwave individual servings.

Equipment

9 or 10-inch round or square baking dish · Large pot for cooking spaghetti

Can I assemble this pie ahead of time?

Yes. Assemble completely, cover with foil, and refrigerate up to 24 hours before baking. Add 10–15 minutes to bake time if baking from cold.

What's the difference between spaghetti pie and macaroni pie?

The pasta shape; spaghetti pie uses long noodles while macaroni pie uses tubes. Both are baked cheese-and-meat casseroles with the same binding technique.

How do I know when the pie is done baking?

The top should be golden brown and a knife inserted in the center should come out clean, indicating the egg custard is set.

Can I use different meats instead of ham and salami?

Yes. Substitute with diced pancetta, prosciutto, Italian sausage, or pepperoni in equal amounts.

How should I store and reheat leftovers?

Cover and refrigerate up to 4 days. Reheat in a 350°F oven for 15–20 minutes until warmed through, or microwave individual slices.