Sketti Pie — guaranteed to become one of your family’s new go-to dishes (sure, you could say “spaghetti,” but “sketti” is just more fun)!

So why exactly is this called a “pie”? This recipe is an update of one from 2019, in which I baked it all in a round pie dish, hence it ended up looking like a pie.

There’s absolutely nothing wrong with that original recipe (it certainly still holds up), but here are some edits in the new version:

Changing the dish size. By switching to a 9 in. x 13 in. dish — rather than using a round dish, but using the same amount of spaghetti — you’re allowing the pasta room to breathe and space to soak in the sauce.
More sauce. Speaking of sauce… a bigger dish allows for more sauce. And if you’re a baked pasta connoisseur, you know the process of baking often results in more sauce being soaked up than intended. I’m a saucy pasta sort of girl, so this is why baked pasta has always seemed a bit faulty in my book.
Streamlined process. The original recipe was created before I had a toddler. Now that I’m a mom, I’m a MUCH bigger fan of shortcuts! The sauce for this recipe uses cans and jars, as well as fresh veggies, and I’m 100% ok with that.

I also love this recipe because it’s easily modified for dietary needs. We used gluten-free pasta and dairy cheese, but you could easily swap out non-dairy cheese to make this dish dairy-free and gluten-free. When serving, I also often like to drizzle a bit of balsamic vinegar or hot sauce on top for extra oopmh.

I hope your family enjoys this Sketti Pie as much as mine does!

INGREDIENTS

1 T. butter
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow onion, diced
2-3 celery ribs, diced
3-4 large carrots, peeled & diced
1-2 T. minced garlic
2 T. nutritional yeast
2 T. Italian seasoning
1 t. garlic powder
1 t. onion powder
1 t. smoked paprika
1 t. mushroom powder (optional)
2 T. light soy sauce or vegetarian Worcestershire sauce
Black pepper, to taste
6 oz. tomato paste
28 oz. fire-roasted crushed tomatoes
23 oz. jar marinara sauce
8 oz. spaghetti (we used Banza Chickpea Pasta)
7 eggs
2-3 cups cheese of choice (suggest shredded mozzarella, Parmesan, provolone, asiago or mixture)

STEPS

1) Preheat the oven to 375 degrees. Melt the butter in a large pot or Dutch oven over medium heat and add the bell peppers, celery, onion and carrots. Sauté until the onions start to sweat, about 5 minutes.

2) Add the minced garlic. Cook another 2 minutes.

3) Add 2 T. nutritional yeast, 2 T. Italian seasoning, 1 t. garlic powder, 1 t. onion powder, 1 t. smoked paprika, optional 1 t. mushroom powder and 2 T. light soy sauce/vegetarian Worcestershire sauce. Stir well. Add a splash of water and stir again. Cook for 1 minute.

4) Add the tomato paste and stir to combine. Cook for 1 minute.

5) Add crushed tomatoes and marinara sauce. Seasonal well with black pepper. Bring to boil, then simmer for 30 minutes, stirring occasionally.

6) Meanwhile, cook the spaghetti. Drain, drizzle with olive oil and allow it to cool fully (suggest placing in the refrigerator). Once cool, add the eggs to a large bowl and whisk well. Add the spaghetti and 1.5 cups of cheese. Toss well to combine.

7) Remove the sauce from the heat. Gradually add the spaghetti/egg/cheese mixture into the sauce and combine thoroughly.

8) Grease a 9 x 13 baking dish. Pour the spaghetti mixture into the dish and use a spatula to even it out. Top with the remaining cheese. Bake uncovered for 30 minutes and finish in the broil to brown the cheese and make it nice and bubbly.