Spaghetti Pot Pies with Spinach, Ricotta & Optional Ground Beef
Prep time
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An upside-down spaghetti pie filled with Italian tomato sauce, ricotta, mozzarella, spinach, provolone cheese, and ground beef for the meat-eaters.
Recipe type: Main
Yield: Makes 6 large pot pies or 4 medium
  • ½ pound (8 ounces) spaghetti noodles
  • 2 eggs
  • ½ cup + ¼ cup Parmesan cheese, grated
  • 3 cups Italian tomato sauce or marinara sauce (jarred or homemade both work great)
  • 1 cup whole-milk ricotta cheese
  • 1½ cups (about 12 ounces) frozen spinach, thawed and squeezed dry
  • 1 cup mozzarella cheese, shredded
  • ⅛ teaspoon ground nutmeg or more to taste
  • 4 ounces (4 - 6 slices) Provolone cheese
  • ½ cup panko-style breadcrumbs
  • Kosher salt & freshly ground black pepper
If adding meat to half of the pot pies 1 pound lean ground beef
  1. Heat oven to 350 degrees Fahrenheit. Place four large (Approx. 12 ounces for one large serving per person) or six medium (10 ounces or so for one slightly more reasonable serving per person) ramekins on a baking sheet.
  2. Boil spaghetti noodles in a large pot until al dente, according to package directions. Drain and return to pot. Set aside to cool.
  3. Beat the eggs and add them to the noodles, along with ½ cup Parmesan. Toss until all the spaghetti is covered with the egg and cheese.
  4. Brown ground beef and drain any fat. Add 1 cup of the Italian tomato sauce or marinara and stir. Set aside.
  5. In a medium bowl, mix together the ricotta cheese, spinach, mozzarella cheese, nutmeg, and a few turns of freshly ground black pepper.
  6. In a small bowl, stir together the ½ cup bread crumbs and ¼ Parmesan cheese with a spoon.
  7. Divide the ingredients among the prepared ramekins. Start with the Italian tomato sauce or marinara with or without ground beef. Drop 3 - 4 tablespoonfuls of the ricotta mixture into each ramekin, adding an extra tablespoonful to the vegetarian versions if making both. Lay one slice of provolone over the top of each, then divide the spaghetti noodle mixture evenly between each ramekin. Using clean hands, gather and press the noodles firmly into the ramekin, taking care not to squeeze out any of the contents. Spoon the breadcrumbs over the top of each pot pie.
  8. Bake at 350 degrees for 25 - 30 minutes or until bubbling and the spaghetti topping is golden brown around the edges.
  9. Let cool for 5 - 10 minutes until the ramekins have cooled a bit. Serve.
Recipe by Kitchen Treaty at