Chicken and veggie spaghetti pie is a healthy, hearty, cozy dinner with tons of flavor. It’s a huge baked pie with thick slices full of spaghetti noodles, chicken pieces, tomatoes, zucchini, mushrooms, peppers, and plenty of cheese and seasonings.

I’m taking my 10-year-old daughter to her first ever concert tonight with a friend and her mom, and I can’t wait for her to experience live music!

It’s a JoJo Siwa concert and while I’m honestly not all that familiar with her music and dancing, I think it’s going to be a seriously fun show, for all of us!

(And thankfully, she doesn’t have school in the morning.)

Anyway, let’s move on to the food!

I’m so happy to be sharing this chicken and veggie spaghetti pie recipe with you today.

It’s one I’ve been making for years and my family loves it!

Years ago, when I made this for the very first time, my daughter said, “Mommy, I just can’t stop eating this!”

She gave it two enthusiastic thumbs up. She was maybe 6 or so years old at the time. That felt like the biggest win!

She’s 10 now and still my total spaghetti lover. We have spaghetti dinner nights at least a couple of times a month, usually with a Caesar side salad and some crusty bread to go with it.

And this spaghetti pie is a way for me to add in another spaghetti night that’s a little bit different.

Plus, it’s an all-in-one meal that’s got the noodles, some chicken and plenty of veggies.

It makes a great Sunday supper and it would be perfect for a family gathering or having friends or family over for dinner since it’s so big and hearty.

Also, it would be a great meal to take to a friend in need. Whether they just had a baby, had a loved one pass away or just are having a busy season of life, this is a super caring, cozy meal that they can reheat and enjoy.

Baked chicken spaghetti is another recipe you might like. It’s got a creamy sauce and plenty of noodles and chicken.

OK, let’s get cooking!

Now, I’ve got some notes and tips coming up below on how to make spaghetti pie. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

I’ve also got a little visual run-down for you of getting this recipe ready. 👇

Notes on making chicken and veggie spaghetti pie:

• Chicken: The chicken needs to be cooked, so please plan accordingly. You can use a rotisserie chicken or even use some extra Instant Pot shredded chicken or crock pot shredded chicken.
• Spaghetti: Whole wheat is my go-to, but regular spaghetti is fine, too. You’ll want to only cook it until al dente, using the lower number on the suggested cooking time, since it will continue cooking in the oven.
• Veggies: I love how very full of vegetables this dish is. However, you could certainly leave out one of the veggies in the recipe if there’s one you don’t care for. If you sub in other veggies, just make sure the quantity is about the same, they are tender and they won’t give off extra liquid while baking that would make the pie too wet.
• Marinara: Feel free to use a homemade or store-bought marinara sauce. I opt for a basic/plain version, but you could use a flavored marinara if you prefer.
• Cheese: We’ve got a trio of cheeses here – mozzarella, ricotta and Parmesan. They all have a role to play, so I recommend using all three.

Last thing, about the pan.

I use a 9-inch springform pan to cook this spaghetti pie in. It’s big enough that it just holds the entire dish and it bakes up evenly and round and ready to slice.

You could also try using a very large casserole dish if you prefer. If it’s not as deep as a springform, you might only need to bake it for 30 minutes.

Also, if you want to make this dish in advance, you definitely can.

Make-ahead tips for spaghetti pie:

– You can prep the chicken, cook the spaghetti, saute the veggies and make the sauce mixture ahead of time. 

– Store those separately in the fridge for up to 2 days. Bring to room temp, combine and bake, adding an extra 5-10 minutes to the cooking time to ensure everything heats through.

– You can also assemble the entire pie in the springform and save that for up to a day, covered, in the refrigerator, before baking it off. Again, bring it to room temp as you preheat the oven and then add an extra 5-10 minutes to the cooking time to ensure the pie heats through all the way.

And letting the pie rest for about 10 minutes after it bakes helps ensure the pie sets up all the way and is ready to slice. 👍 It can fall apart if you open it up right away, so try to be patient.

Bonus: The leftovers of this keep beautifully.

Leftover spaghetti pie will keep in the refrigerator for up to 5 days. Store in a covered container, or cover your springform pan with plastic wrap.

Slice and reheat individual portions in the microwave until hot, about a minute or so. (At this point, I break it up and make more of a spaghetti plate than an actual slice, just to help it heat evenly.)

You will love having some of this for lunch or for another dinner another night. Warm, hearty, healthy and so delicious.

Spaghetti pie is going to be a new favorite in your house, too! I hope you give it a try soon.

Enjoy!

XO,

Kathryn

Yield: 8 servings

Chicken and Veggie Spaghetti Pie

Print

Chicken and veggie spaghetti pie is a healthy, hearty, cozy dinner with tons of flavor. It’s a huge baked pie with thick slices full of spaghetti noodles, chicken pieces, tomatoes, zucchini, mushrooms, peppers, and plenty of cheese and seasonings.

Prep Time 20 minutes

Cook Time 35 minutes

Additional Time 10 minutes

Total Time 1 hour 5 minutes

Ingredients

• 1 1/2 to 2 cups cooked chicken, chopped
• 12 oz. spaghetti, cooked and slightly cooled
• 1 tablespoon extra-virgin olive oil, divided
• 1/2 onion, finely chopped
• 1 small bell pepper, chopped
• 1 small zucchini, chopped
• 8 oz button mushrooms, sliced
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 large eggs
• 1 1/2 cups marinara
• 1 (14.5 oz.) can diced tomatoes, drained
• 1 cup shredded mozzarella cheese
• 1/2 cup ricotta cheese
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup grated Parmesan cheese

Instructions

1. Preheat the oven to 350. Grease a 9-inch springform pan with cooking spray and set aside.
2. Cook spaghetti until al dente. (Use the lower number on the suggested cooking time.) Drain, toss with 2 teaspoons olive oil so the noodles don’t stick, and set aside. 
3. Heat a large skillet over medium heat. Add remaining 1 teaspoon olive oil. Add onion, bell pepper, zucchini and mushrooms. Saute until the veggies are tender and the mushrooms have lost most of their moisture, about 7-8 minutes. Add the garlic, salt and pepper and cook for another minute.
4. In a very large bowl, combine the eggs, marinara, diced tomatoes, mozzarella and ricotta cheeses, Italian seasoning and salt and pepper. Mix well.
5. Add the cooked spaghetti, chicken and veggies to the bowl and stir well to combine.
6. Transfer the mixture to prepared springform pan and pack it down evenly. It will be very full. Top the pie with the Parmesan cheese.
7. Bake at 350 for 35-40 minutes, until hot. (Tip: Put the springform pan on a baking sheet or place a baking sheet on the rack underneath if you think yours might bubble over in the oven.)
8. Let the pie sit for 10 minutes to fully set up before opening the springform pan and slicing the spaghetti pie.

Notes

Chicken: The chicken needs to be cooked, so please plan accordingly. You can use a rotisserie chicken or even use some extra Instant Pot or crock pot shredded chicken.

Spaghetti: Whole wheat is my go-to, but regular spaghetti is fine, too. You’ll want to only cook it until al dente, using the lower number on the suggested cooking time, since it will continue cooking in the oven.

Veggies: I love how very full of vegetables this dish is. However, you could certainly leave out one of the veggies in the recipe if there’s one you don’t care for. If you sub in other veggies, just make sure the quantity is about the same, they are tender and they won’t give off extra liquid while baking that would make the pie too wet.

Marinara: Feel free to use a homemade or store-bought marinara sauce. I opt for a basic/plain version, but you could use a flavored marinara if you prefer.

Pan: I use a 9-inch springform pan to cook this spaghetti pie in. It’s big enough that it just holds the entire dish and it bakes up evenly and round and ready to slice. You could also try using a very large casserole dish if you prefer. If it’s not as deep as a springform, you might only need to bake it for 30 minutes.

Make-ahead tips: You can prep the chicken, cook the spaghetti, saute the veggies and make the sauce mixture ahead of time. Store those separately in the fridge for up to 2 days. Bring to room temp, combine and bake, adding an extra 5-10 minutes to the cooking time to ensure everything heats through.

OR you can assemble the entire pie in the springform pan and save that for up to a day, covered, in the refrigerator, before baking it off. Again, bring it to room temp as you preheat the oven and then add an extra 5-10 minutes to the cooking time to ensure the pie heats through all the way.

Leftovers: Leftover spaghetti pie will keep in the refrigerator for up to 5 days. Store in a covered container, or cover your springform pan with plastic wrap. Slice and reheat individual portions in the microwave until hot, about a minute or so. 

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 327Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 110mgSodium: 795mgCarbohydrates: 24gFiber: 3gSugar: 5gProtein: 23g