Spiralized Potato Spaghetti Pie with Spicy Marinara Sauce

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Spiralized Potato Spaghetti Pie with Spicy Marinara Sauce

Spiralized Potato Spaghetti Pie with Spicy Marinara Sauce

If you’ve never seen a proper leftover spaghetti pie, let me introduce to you a healthier alternative: spiralized potato pie.

Instead of using leftover spaghetti, use spiralized potato noodles to satisfy that carb craving.

And yes, potatoes are good for you!

Around the holidays when we’re all running around crazy, shopping for gifts, meeting up with friends at holiday parties, and spending a lot of time outside in the cold, a little cold is inevitable.

Spiralized Potato Spaghetti Pie with Spicy Marinara Sauce

Luckily, potatoes are a great source of potassium, and Vitamins C and B6.

Yes, they’re higher in carbs and calories than other spiralized veggies, but if you’re craving a bag of chips, fries, or something similar, potatoes in their natural form can actually be a healthy way to get your carb satisfaction.

One of my healthy eating rules is this: if it came from the Earth/the ground/grows as a plant, it’s good for you. Potatoes are literally grown in the ground, they’re a real, whole food. And today, we’re spiralizing them!

Spiralized Potato Spaghetti Pie with Spicy Marinara Sauce

This spiralized potato spaghetti pie is super easy to make, reheats well, and can either be a vegetarian main (pair it with some roasted veggies) or can be a side dish. It can be treated as toast (spread some mashed avocado on top and a fried egg for breakfast.)

For today’s recipe, I’ve topped the spaghetti pie with my favorite healthy marinara sauce by Victoria Fine Foods – a smooth marinara sauce that gives this pie the flavor it needs. I dusted it with some Parmesan cheese (optional, of course) for some salty flavor.

Spiralized Potato Spaghetti Pie with Spicy Marinara Sauce

Also, the spaghetti pie is made with two ingredients: potatoes and eggs, so this dish is also a good source of protein!

Seriously though, give this pie a try! Yup, that rhymes.

Note: Although this post was sponsored by Victoria Fine Foods, all opinions are my own, always.


Nutritional Information & Recipe

Weight Watchers SmartPoints*: 3 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.

Spiralized Potato Spaghetti Pie with Spicy Marinara Sauce

Prep Time10 mins
Cook Time25 mins
Total Time35 mins


  • 1 tablespoon extra virgin olive oil
  • 3 medium Russet potatoes peeled, Blade D
  • ½ teaspoon garlic powder
  • salt and pepper
  • 3 medium eggs beaten
  • 1.5 cups Victoria Fine Foods Premium Marinara Sauce
  • ¼ teaspoon red pepper flakes
  • 1/4 cup parmesan to garnish


  • Preheat the oven to 400 degrees.
  • Heat 1 tablespoon of the olive oil in an oven-proof 10” or 12” skillet. Once oil is shimmering, add the potato noodles and season with garlic powder, salt, and pepper. Toss until cooked and wilted and lightly browned, about 10 minutes.
  • Meanwhile, whisk the eggs in the bottom of a large mixing bowl. When the potato noodles are done, add them to the bowl with the eggs and toss to combine well.
  • Transfer the noodle mixture back into the skillet, spreading them out to cover the bottom of the skillet. Place the skillet back over medium-high heat and cook for 5 minutes or until bottom is set. Transfer the skillet to the oven and bake for 10 to 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.
  • As the crust cooks, place a medium saucepan over medium-high heat and add in the marinara sauce and red pepper flakes. Once marinara starts rapidly simmering, lower heat to keep warm as spaghetti pie finishes cooking.
  • Slice the pie into four large servings or 8 small servings and serve with about ¼ cup of sauce and garnish with parmesan cheese. Serve.


Serving size: 1 slice, Calories: 109, Fat: 5g, Sodium: 169mg, Carbs: 13g, Fiber: 1g, Sugars: 2g, Protein: 4g


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sue says:
Could you make this with sweet potatoes instead?
Dan says:
Unless you live in Idaho where it would be illegal.
Ali Maffucci says:
You could, but sweet potatoes aren't as starchy as russet potatoes - so they wouldn't bind as well, but would still get the job done!
Kathy says:
Sounds yummy! Do you think it would work with something like turnip or rutabaga noodles?
Ali Maffucci says:
You could, but they aren't as starchy as russet potatoes - so they wouldn't bind as well, but would still get the job done!
Roxanne says:
Is the nutritional info based one a serving from a portion 1 of 4 or 1 of 8? Can't wait to make this. Perfect for breakfast or dinner. Thanks
Elizabeth King says:
Wondering why you are not using Big Oven for saving recipes to anymore. I don't have meal planner & don't want to pay the fee for it.' Thanks
Ali Maffucci says:
That recipe plugin was causing our website to load slowly and crash, so we had to use a new plugin!
Anonymous says:
Looks good! Probably gonna load it with cheese but at least it's all healthier than regular pasta haha. Thanks Ali!
Anonymous says:
would love to try it without the potato I am on low car diet... Heavens love this machine, just bought one for my daughter for Christmas love mine!!
Ali Maffucci says:
So happy to hear that!!
Sandy says:
Can u use white sweet potato?
Ali Maffucci says:
You could, but sweet potatoes aren't as starchy as russet potatoes - so they wouldn't bind as well, but would still get the job done!
Lori says:
Looks good! Do you have any suggestions to make it vegan-without eggs? I was trying to think of something else that would bind the potatoes.
Nancy says:
Dear Ali, I want you to know that you are helping more people than you can possibly ever appreciate. I am an oncologist in Nashville and trying to help patients find their way to a healthy diet is a daily part of my counseling for the folks I see. I always give them a link to your blog and explain that you have found a way to incorporate lots of vegetables into recipes they would have never considered. They appreciate a fun and understandable resource in a quest to improve their health. The ACS recommends 10 servings of fruits and vegetables a day with a tilt toward the veggie side. That is an intentional practice and not what most people think about every day. Personally I have both your cookbooks and give them as presents to people I love most. I have been through about three spiralizers (but did give one away) and use mine at least once or twice a week. So, keep up the great work and know that you are enhancing the lives of so many with your approach to cooking eating and life! Enjoy some down time over the holidays and Merry Christmas and Happy New Year.

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