Asiago Spaghetti Pie

Well,we finally got some snow, and the cold to go with it!!! So I of course want something, warm and comforting……cheesy with pasta……… Asiago Spaghetti Pie!

Asiago Spaghetti Pie

Asiago Spaghetti Pie fits the bill! Tim loves Asiago cheese, I love pasta, and we both love chicken…….perfect. Perfectly simple!! Plus, you get to turn on the oven which makes the house all toasty and warm.

Asiago Spaghetti Pie is a perfect mixture of cheeses, chicken and pasta. Ricotta, creamy white and slightly sweet in taste and Asiago, with a taste similar to Parmesan, are blended with eggs and the secret ingredient……. Marzetti’s Asiago Peppercorn Dressing….asiago with a subtle pepper flavor. The dressing adds flavor and creaminess to the Pie.

Asiago Spaghetti Pie

Grilled chicken breast and spaghetti are added to the cheese, egg, and dressing mixture.Then put in a cast iron skillet, or if you don’t have a cast iron skillet (get one!!), a pie plate would work perfectly. After all it is called Asiago Spaghetti Pie.

Now, I used Fideo Cut Spaghetti from Barilla. It’s spaghetti, but cut into smaller pieces, so no more fighting long strands. It would be perfect for soups too!

Asiago Spaghetti Pie

Into a preheat oven, covered for 25 – 30 minutes. Then uncover and top with the rest of the cheese and back into the oven to brown. If you want a little extra brown and crunch on top put the Pie under the broiler. But, be sure to watch it, or it will go from perfect to slightly more than golden ( burnt ) in no time.

Let the Asiago Spaghetti Pie set for about 10 minutes , like you would for a lasagna. Cut into wedges and enjoy with a green salad and crusty bread!

Asiago Spaghetti Pie

P.S. If you want to switch it up, use what every creamy dressing you like and use a different meat, like ground beef or sausage. Makes Asiago Spaghetti Pie a very versatile dish!


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Asiago Spaghetti Pie

Asiago Spaghetti Pie

  • Author: Marty Boyd
  • Yield: 6 1x


  • ½ cup Ricotta cheese
  • 1 cup shredded Asiago cheese
  • 116 ounce bottle Marzetti’s Asiago Peppercorn Dressing
  • 2 eggs
  • 1 pound cooked chicken breast chopped
  • 8 ounces spaghetti cooked, drained


  1. Preheat the oven to 350°F.
  2. Cook the pasta according to the package instructions and drain.
  3. In a large bowl, whisk the dressing together with the ricotta and eggs and smooth. Add the meat and the pasta to the ricotta mixture, and stir just until combined.
  4. Place the pasta in a 9-inch pie dish or cast iron skillet. Sprinkle with 1/2 cup cheese. Bake covered for 25 minutes. Remove the cover and bake for and additional 10 minutes or until cheese is bubbly and browned.
  5. Let stand for 10 minutes before serving.


You can use other creamy dressings or different meats to change this recipe up.


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