Cooking Corner: Ricotta and Spinach Stuffed Spaghetti Pie

Looking to serve up a delicious feast to kick off the footy finals? Look no further than this delicious ricotta and spinach stuffed spaghetti pie. 

Our cooking corner gave this recipe a go and rated it a solid 10 out of 10, certain to be a crowd pleaser! Best served with a simple garden salad and/or hot chips. 

Serves: 6 | Preparation: 40 minutes | Cooking: 2 hours 20 minutes



  • 350g dried thin spaghetti pasta 
  • 1 tbs olive oil  
  • 1 small brown onion, finely chopped  
  • 2 garlic cloves, crushed  
  • 800g can crushed tomatoes  
  • 150g drained roasted capsicum, finely chopped  
  • 3 eggs, lightly whisked  
  • 90g (1¼ cups) finely grated parmesan  
  • 130g cherry truss tomatoes  
  • Fresh oregano leaves, to serve (optional) 


Ricotta filling

  • 120g Baby Spinach  
  • 250g fresh ricotta  
  • 1 green shallot, thinly sliced 
  • 20g (¼ cup) finely grated parmesan 
  • 1 egg  



  • 25g Butter  
  • 1 tbs plain flour  
  • 125ml (½ cup) milk  
  • 2 tbs finely grated parmesan  




  1. Preheat oven to 180°C/160°C fan forced. Cook Pasta in a large saucepan of salted boiling water following packet directions. Drain. Return to pan. 
  2. Meanwhile, Heat the oil in a large frying pan over medium heat. Add the onion and garlic. Cook, stirring for 5 minutes or until softened. Add the tomato and capsicum. Cook, stirring occasionally, for 5 minutes or until the mixture thickens. Season.  
  3. To make the ricotta filling, place spinach in a heat proof bowl. Cover with boiling water and set aside for 1-2 minutes or until wilted. Drain. Set aside to cool slightly. When cool enough to handle, squeeze excess water for them spinach. Finely chop and place in a bowl. Add the ricotta, shallot, parmesan and egg, Mix until well combined.  
  4. Grease a 19cm (base measurement) springform pan with oil. Reserve 1 cup of tomato mixture. Add the eggs, 1 cup of parmesan and remaining tomato mixture to the pasta. Toss until well combined. Add three quarters of the pasta mixture to the pan. Evenly shape over the base and side, leaving a cavity in the centre. Fill the cavity with the ricotta mixture and smooth the surface. Top with the remaining pasta. Make a sight indent in the centre. Fill the indent with the remaining tomato mixture. Loosely cover the top of the pan with a piece of baking paper and then a piece of foil. Bake for 45 minutes or until the pasta is firm.  
  5. To make the bechamel, melt butter in a small saucepan over medium heat until foaming. Add flour and cook, stirring, for 1 minute or until mixture bubbles. Remove from heat. Gradually stir in milk until smooth. Stir over medium heat for 3 minutes or until thickens and boils. Stir in parmesan. Season.  
  6. Use a flat-bladed knife to gently run around the inner edge of the pan to help release the pie. Remove the ring of the pan and place pie, still on the base, onto a baking tray. Spoon bechamel over the top of the tomato mixture. Sprinkle with remaining parmesan. Bake for 40-50 minutes or until the pasta outside is crispy and the top is golden. Set aside to cool  
  7. Meanwhile, place the tomatoes on a baking tray lined with baking paper. Spray with oil and season. Bake for 20 minutes or until the tomatoes start to collapse slightly. 
  8. Top the pie with tomatoes and oregano. Cut into wedges to serve. 
There are two photos side by side. The first photo shows two women from CPL Hope Island holding a plate with the Ricotta and Spinach Stuffed Pie on it, complete with salad. On the next photo is a close up image of the same Ricotta and Spinach Stuffed Spaghetti Pie topped with melted cheese, mini tomatoes and a side of green salad

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A close up image of a Ricotta and Spinach Stuffed Spaghetti Pie topped with melted cheese, mini tomatoes and a side of green salad