Craving comfort food but cooking for two? This Italian Spaghetti Pie with Chicken Ricotta Cheese Meatballs is perfectly portioned, so you won't be eating leftovers all week. It reinvents the classic spaghetti and meatballs with a spaghetti crust, perfectly seasoned ground chicken and ricotta meatballs, a ricotta pesto cheese layer, and a no-fuss sauce. The result is a dish hearty enough for tonight's dinner for two while leaving you with a few extra meatballs to freeze for a future meal.
We'll make a no-fuss spaghetti sauce in just 5 minutes, or use a high-quality jarred marinara if you're short on time. Grab your 6-inch cake pan or an 8-inch oven-safe skillet with deep sides, and let's get cooking!
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What you'll need
This recipe highlights simple ingredients that deliver bold flavors. The homemade no-fuss sauce comes together in minutes with pantry staples like canned tomatoes, olive oil, and garlic, while a splash of red wine adds depth. For the meatballs, ground chicken and creamy ricotta create a tender texture, and fresh herbs ensure they're bursting with flavor. You'll also need ricotta cheese mixed with basil pesto for a tangy layer, spaghetti for the crust, and some Fontina cheese to finish it off.
Chicken and Ricotta Meatballs Ingredients
The chicken and ricotta meatballs are the heart of this dish, bringing tender texture and rich flavor to the pie. Let's talk about some of the key ingredients.
- Ground chicken - chicken serves as a lean and versatile base. You could substitute a mix of ground beef and pork sausage if you are not a chicken fan.
- Whole milk ricotta cheese - Creamy whole milk ricotta keeps the meatballs moist.
- Freshly grated Parmesan cheese - Please grate the cheese yourself for a fresher taste and a more even melt.
- Fresh oregano and parsley - Using fresh herbs brightens the flavor profile with herbal notes
- Panko breadcrumbs - provide structure without making the meatballs heavy
- Garlic and onion enhance the savory base.
- A single egg binds everything together, ensuring the meatballs hold their shape while cooking.
See recipe card for quantities.
Equipment
Choosing the right pan is key to creating the perfect ricotta spaghetti pie. Here are a few options to consider:
- Individual Deep Dish Pie Plates: Perfect for personal servings or when entertaining. These allow you to customize portions and make serving a breeze.
- 8-Inch Skillet with Deep Sides: This versatile option ensures even cooking and is ideal for a slightly larger pie. It transitions beautifully from stovetop to oven.
- 6-Inch Cake Pan (My Personal Favorite): The high sides and compact size make this pan perfect for achieving a deep, layered pie. It's also easy to handle, serves as a charming centerpiece and convenient leftovers storage container.
Choose the pan that suits your needs, and you're ready to layer and bake your masterpiece!
How to Make Spaghetti Pie with Chicken Ricotta Meatballs
Now that we have covered key ingredients and the type of pan you need let's get cooking.
1. Make the Sauce
This is an easy no-fuss sauce and really worth the 5 minutes to make! It's rich, flavorful, and perfectly complements the meatballs and spaghetti ricotta pie. However, if you're pressed for time, a quality jarred marinara sauce works wonderfully as a substitute.
- Heat olive oil in a large saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Stir in crushed tomatoes, tomato sauce, balsamic vinegar, oregano, sugar, red pepper flakes, salt, and wine. Simmer for 5 minutes. Cover and keep warm. That's it. Now for the Meatballs.
2. Prepare the Chicken and Ricotta Meatballs
- In a large bowl, combine onion, garlic, oregano, ground chicken, breadcrumbs, ricotta, Parmesan, egg, parsley, some salt and good grind of black pepper.
- Mix thoroughly with your hands until the meat mixture is well combined and has become tacky.
- Divide the mixture into 10 equal portions (about ¼ cup each). When forming the meatballs, keep a small bowl of water nearby and wet your palms periodically to prevent the meat from sticking to your hands. Roll each portion into a ball and transfer to a baking sheet lined with parchment paper. Remember you can freeze uncooked meatballs for another use.
3. Ricotta Cheese Layer Prep
- To make this a ricotta spaghetti pie, whisk together about ¼ cup ricotta cheese and a rounded tablespoon of pesto.
4. Prep and Cook Pasta
- Bring a large pot of salted water to a boil. Don't forget to salt the water! We want it to taste like the sea (Want to repeat why for those who haven't heard?). Cook spaghetti until al dente (about 10 minutes).
- Drain and toss with butter. Let cool slightly, then stir in one beaten egg and Parmesan cheese, keep tossing so you don't end up with scrambled eggs in your pasta crust. Set aside.
5. Assemble the Pie
- Press the spaghetti mixture into a 6-inch cake pan or an 8-inch oven-safe skillet to form a crust (photo 1 below). Spread the ricotta cheese mixture over the spaghetti crust (photo 2). Now, pour half of the sauce over the ricotta layer and the meatballs on top of the sauce (photo 3).
6. Bake
- Cover with the remaining sauce (photo 4) and Bake in a 400°F oven for 50 minutes. Sprinkle Fontina cheese on top and bake an additional 5 minutes (photo 5), or until the cheese is melted (photo 6).
- Let the pie cool for 10 minutes before serving. If using frozen meatballs, bake for an additional 10-15 minutes, ensuring an internal temperature of 160°F.
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Common questions about this recipe
You've got questions... I've got answers! If you have a question about this recipe that isn't answered below, feel free to leave it in the comments, and I'll jump in there to help you out.
Yes! These uncooked meatballs freeze beautifully. It's a common practice to prepare meatballs in advance and freeze them before cooking. Ensure they are arranged in a single layer on a baking sheet to prevent sticking, then transfer them to a freezer bag once frozen solid.
Freeze for up to 3 months. Thaw overnight in the fridge before cooking.
No, it's best enjoyed fresh. The texture of the spaghetti crust and ricotta layer doesn't hold up well to freezing.
Mozzarella or Gruyère work wonderfully as substitutes if Fontina isn't available.
What to do with leftover ricotta
If you're wondering how to use up the rest of that tub of ricotta from this recipe, I've got you covered with a few delicious ideas! Ricotta is incredibly versatile and works beautifully in both savory and sweet dishes. Try these recipes:
- Whipped Ricotta Appetizer-a creamy, dreamy dip for crusty bread.
- A comforting Turkey Lasagna for Two.
- For a unique twist, serve Ground Cherries over Ricotta for a sweet-tart treat
- Leftover Pot Roast Lasagna for a hearty, satisfying meal
- Small batch Lasagna Roll-ups for a lighter yet comforting meal.
These recipes ensure no ricotta goes to waste while adding a variety of flavors to your table.
Pairing
These are my favorite dishes to serve with Italian Spaghetti Pie with Chicken Ricotta Cheese Meatballs:
Italian Spaghetti Pie with Chicken Ricotta Cheese Meatballs Recipe
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Ingredients
Sauce Ingredients or 1 jar of store-bought marinara sauce
- 1 tablespoon extra-virgin olive oil
- 5 garlic cloves , sliced thin
- 28- ounce can of crushed tomatoes
- 15- ounce can of tomato sauce
- ½ teaspoon balsamic vinegar
- ¼ teaspoon dried oregano
- Pinch of sugar
- ¼ teaspoon red pepper flakes
- ¼ teaspoon table salt
- 1 cup red wine such as a full-bodied cabernet sauvignon
Meat ball Ingredients
- ½ cup white onion , chopped
- 1 garlic clove , minced
- ¼ cup fresh oregano leaves , chopped plus extra to serve
- ½ cup panko breadcrumbs
- ¾ lb. ground chicken
- 4.5 ounces ricotta cheese , about ⅔ cup
- Salt and pepper
- 2 ounces Parmesan cheese , grated (do you want to say how finely grated?)
- 1 egg
- ⅓ cup parsley
Spaghetti Crust
- 4 ounces spaghetti
- 1 tablespoon butter
- 1 egg
- ¼ cup grated Parmesan cheese
Cheese Layer
- ¼ to ⅓ cup ricotta cheese
- 1 tablespoon basil pesto
Finishing Touches:
- ⅓ cup shredded fontina cheese (optional)
Instructions
Prep and Cook Pasta
- Cook spaghetti in salted water until al dente (about 10 minutes). Drain, toss with butter, then mix in one beaten egg and Parmesan cheese.
- Press the spaghetti mixture into a 6-inch cake pan or an 8-inch oven-safe skillet to form a crust.
Make the Sauce or use a jarred sauce.
- Heat olive oil over medium heat. Add garlic and cook until fragrant (1 minute).
- Stir in crushed tomatoes, tomato sauce, balsamic vinegar, oregano, sugar, red pepper flakes, salt, and wine. Simmer for 5 minutes. Cover and keep warm.
Prepare the Meatballs
- Combine onion, garlic, oregano, ground chicken, breadcrumbs, ricotta, Parmesan, egg, parsley, salt, and pepper in a large bowl. Mix with your hands until well combined and tacky.
- Shape into 10-12 meatballs. Tip: When forming the meatballs, keep a small bowl of water nearby and wet your palms periodically to prevent the meat from sticking to your hands.
Assemble the Pie
- Whisk together ¼ to ⅓ cup ricotta cheese with basil pesto, in a small bowl. Spread ricotta cheese mixture over the spaghetti crust.
- Pour half of the sauce over the ricotta layer, add meatballs, and top with the remaining sauce.
Bake
- Bake at 400°F for 50 minutes. Top with Fontina cheese and bake an additional 5 minutes until melted. Cool for 10 minutes before serving. If using frozen meatballs, bake an additional 10-15 minutes, ensuring an internal temperature of 160°F.
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Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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