Spiralized Potato Spaghetti Pie

Spiralized Potato Spaghetti Pie

I’ve seen “spaghetti pie” on the web a lot. I never really understood it, because at least in my family, there were never leftovers. And a spaghetti pie, as the name suggests, is a pie made of leftover spaghetti.

We always cleared the table of every last noodle, crumb, and sip of wine.

I was actually supposed to spend time with my family at my grandparents’ home this Sunday, but as you know, if you read yesterday’s blog post, I was sick. Correction: I am sick.

I actually don’t even want to sit at my desk, because I’m afraid of contaminating my new favorite space with germs. So, if anyone has any good ways to get rid of germs, aside from a good Lysol wipe, let me know.

Spiralized Potato Spaghetti Pie

But, yes, there were never any pasta leftovers in our household. I remember my mother used to make a pound of rigatoni for my dad and her and they’d eat it all. All of it. A full pound!

Since I’m forever curious, I decided to experiment and finally make a spiralized spaghetti pie, using potatoes I got from the farmer’s market. I topped it with an herbed ground turkey and marinara sauce, sprinkled some mozzarella cheese, and patiently waited as it baked in the oven.

Spiralized Potato Spaghetti Pie

And now, I get it! I finally understand the spaghetti pie. It’s amazing! I ate leftovers for a couple of days, and I served it differently each time. Since there aren’t any greens in this dish, and I’m a greens freak, I served it up with some sauteed brussels sprouts, but do you and use whatever veggies you have in your fridge or are craving: roasted broccoli would do well here, or even just a good old fashioned salad.


A photo posted by INSPIRALIZED (@inspiralized) on

You may be thinking, “But Ali, the carbs!” Honestly, when I ate it for dinner alongside the greens, it felt like a complete meal – a starch, a protein, a fat, and a vegetable. You are only eating about a half of a potato per serving, but it seems like more, thanks to the spiralizing process!

Carbs or not, happy Monday, I hope this spiralized spaghetti pie makes your table this week!


Nutritional Information & Recipe

Weight Watchers SmartPoints*: 6 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

4.8 from 4 reviews

Spiralized Potato Spaghetti Pie
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 tablespoon + 1 teaspoon extra virgin olive oil
  • 3 large Russet potatoes, peeled, Blade D
  • salt and pepper
  • ½ teaspoon garlic powder
  • 3 medium eggs, beaten
  • 1 large carrot, peeled and diced
  • ½ cup chopped red onion
  • 2 garlic cloves, minced
  • ¼ teaspoon red pepper flakes
  • 1 pound ground turkey, lean
  • 1.25 cup marinara sauce
  • ½ teaspoon oregano
  • ½ teaspoon basil
  • 1 cup shredded mozzarella cheese
  • chopped parsley, to garnish
  1. Preheat the oven to 400 degrees.
  2. Heat 1 tablespoon of the olive oil in a large skillet. Once oil is shimmering, add the potato noodles and season with salt, pepper and garlic powder. Toss until mostly cooked and lightly browned, about 10 minutes and then transfer to a medium mixing bowl. Let cool for 1 minute and then add in the egg and toss well to combine.
  3. Spread the noodles out to cover the bottom of an oven-safe casserole dish. Transfer the casserole dish to the oven and bake for 15 minutes or until the egg is cooked and the noodles are set and appear firm when pressed down with the back of a spatula. Ideally, the crust should start to brown and perhaps some of the edges are crispy.
  4. As the crust cooks, heat the remaining oil in the same skillet over medium-high heat. Once oil is shimmering, add the carrots, onions, garlic, red pepper flakes, and let cook for 5 minutes until onions are translucent. Push the vegetables to one side and add the turkey meat, crumbling and cooking until no longer pink, about 7 minutes. Add the marinara sauce, oregano and basil, season with salt and pepper, and cook until mixture thickens, 5-7 minutes.
  5. Once spiralized potato bottom is set, remove the dish from the oven and pour over the meat mixture, spreading evenly across the potato bottom. Sprinkle with mozzarella cheese evenly and put back in the oven, baking for 5-10 minutes or until cheese melts.
  6. Remove casserole from oven, garnish with parsley, and serve.
Nutrition Information
Serving size: 1 Calories: 258 Fat: 11 Saturated fat: 3 Carbohydrates: 14 Sugar: 2 Sodium: 233 Fiber: 2 Protein: 25 Cholesterol: 153

spiralized potato spaghetti pie

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  1. Ali, I hope you get to feeling 100% soon. A germ-ridding trick: cut open a large onion and place the open halves on a small plate in the area you are wanting to clear. The onion will absorb the germs in the room & you will see the onion surfaces blacken.

  2. Hello Ali,
    Thank you so much for your website. I discovered it and signed up for your emails several months ago and I am so happy. I have been telling all my friends. I have tried many of your recipies and Hubby and I both love them. I am home, slightly ill today from my regular wanderings and reading email with this recipe. I PLAN TO MAKE THIS RECIPE TODAY. Mistakenly I and my husband brought potatoes and then a friend gave us some also, so we are overflowing. I made spiralized fries one evening and we loved them. So light, and tasty, there is no desire to over eat as with regular fries. Another plus is there are more nooks and crannies for salt free seasonings to reach than with regular fries! I love your Website, your Blog and I love you for your CARING OF THE HEALTH OF OTHERS.
    Thanks so much, Belinda

  3. I love the recipe and can’t wait to try it. One question about the eggs. I have a strong smell and taste aversion to egg yolks. Can I make this but use just the whites?

  4. Lol, our family was/is like yours, we didn’t have any leftovers ;-) But this Potato Spaghetti Pie looks fantastic, such a perfect comfort food for these cold and gray fall days. And love how it can be eaten throughout the week. I’ll just try a vegetarian version with lentils instead of the meat. Get well soon!!

  5. I will try this with zucchini instead of the potatoes!

  6. I can’t wait to make this! What size dish did you use to make this?

  7. Thanks for tomorrow nights meal. I’m going to use a mixture of 1-hickory smoked sweet potato and 2-hickory smoked Russet potatoes along wth a pound of my special loose Berliner Turkey Sausage. Hope you feel better. Try adding a few drops of Tea Tree Oil and Eucalyptus Oil to an aroma vaporizer. The Tea Tree Oil has antibacterial properties and the Eucalyptus has a clearing effect on the sinuses and respiratory tract. Works well down here in SC., especially this time of the year.

  8. Today’s planned meal on our menu planner was ‘New’, so when this popped into my inbox, it was meant to be. It’s in the oven as I type.
    I know it will be yummy. Thanks Ali.
    PS. Get well soon.

  9. I saw you make this on snapchat and couldn’t wait to try the recipe! It was a real crowd pleaser – thanks so much!

  10. This looks delicious! I just bought some turnips. Could I sub those for the potatoes? Would I need to change the cooking times? And would the flavors work?

  11. I made the potato Spaghetti Pie last night. As my husband almost ate the entire pie, he told me to save the recipe, this one is a keeper.

  12. I made this last night – delicious! But my potatoes collapsed into a solid mass at the bottom of the pan after cooking and no longer resembled anything like noodles. Still wonderful – but I’m wondering if my original pan was too small when I first cooked the potatoes, or I cooked too long, or…? They were very sticky and not at all brown until nearly 15 min. Thoughts?

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