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This baked spaghetti pie may be low in sodium but full of flavor, and is the perfect pasta recipe for babies, kids, and adults! Unlike the traditional spaghetti recipes, this fun version makes it easy for babies to eat.
Ingredients:
Packed with lean ground meat, fresh vegetables, and whole grains, It’s a delicious and hearty dish that even the pickiest eater would enjoy.
What I also love about this pie is its versatility. You can switch it up and make it your own by using whatever ingredients you have on hand!
You can choose whatever meat you’d like or substitute with beans or lentils for a vegetarian meal. Throw in whatever vegetables that you see in the fridge – you don’t have to be super exact with the measurements. This is a very forgiving recipe!
Instructions
Cook pasta, just shy of al dente. Drain and set aside to cool. Then toss with the ricotta egg mixture. Transfer to a greased round or square pan. Press down firmly to form a crust.
Make the meat vegetable sauce. Pour over the spaghetti. Sprinkle with mozzarella cheese and bake!
Baby Led Weaning Spaghetti
Oh spaghetti…I’m sure you’ve seen pictures of naked babies covered in spaghetti from head to toe. Adorable unless that baby is yours. It’s so great to see our babies exploring food and mess is most definitely an unavoidable part of baby led weaning. However, I don’t know about you, but the clean up time is my least favorite part!
Enter this baked spaghetti pie.
Once baked, simply cup up the packed noodles into bite-sized pieces. It will still be messy because of the sauce, but it will be much more tamed. You’re welcome 😉
Just like with toast, yogurt, and oatmeal, pasta is such a great vehicle for so many nourishing foods. Make a big batch and toss with various dips, sauces, or simply Greek yogurt, thinned out nut butter, etc.
Here are some sauces you can try!
More Pasta recipes for babies
Homemade Hamburger Helper
Easy Stuffed Shells with Meat
Pumpkin Pasta Bake
Vegan Creamy Mushroom Pasta
If you need step-by-step guidance on how to introduce all top 9 allergens and a wide variety of flavors and textures to your baby from the start, check out my 3 month meal plan program!
Do you want to minimize picky eating and set a solid foundation for a lifetime of healthy eating habits?
Check out this 3 month mastering self-feeding program! It’s the closest thing to me being in your kitchen
Low Sodium Baked Spaghetti Pie
Equipment
Ingredients
- 8 oz whole wheat spaghetti, half of a typical package
- 2 large eggs
- 1/4 cup grated parmesan cheese
- 1/2 cup whole fat ricotta cheese
- 1 lb lean ground beef, or other meat of choice. You can also omit
Veggies (you can use whatever ones you have on hand. The amount doesn’t have to be exact either)
- 2 heaping handfuls of baby spinach
- 8 oz. mushrooms, sliced
- 1 small onion, diced
- 2 cups chopped broccoli florets
- 2 garlic cloves, finely minced
- 1 Tbs oregano
- 2 cups your favorite low sodium tomato sauce or marinara (or homemade)
- Optional: mozzarella cheese, marinara sauce
- to serve: with fresh basil
Instructions
- Preheat oven to 350F.
- Grease a 9 by 3 in cake or square pan.
- Cook pasta in a large pot of boiling water for 6-7 min, just shy of al dente (pasta will continue cooking in the oven). Drain and set aside to cool (at least 5 minutes).
- In a bowl, whisk the eggs, ricotta, and parmesan cheese together. Add spaghetti and toss to blend.
- Transfer the spaghetti to prepared baking pans, pressing it down to form a crust.
- In a large skillet over medium heat, brown meat. Transfer to a bowl. To the same pan, cook the vegetables until softened. Add the beef back in along with oregano and tomato sauce. Cook for about 5 minutes until well combined and the sauce thickens
- Spoon the beef veggie sauce mixture over the spaghetti. Sprinkle with mozzarella cheese, if desired (see note)
- Bake for 25-30 minutes. Cool for at least 20 minutes before cutting.
- To serve:for baby, cut pie into little pieces. The sauce will separate so just pour on top of pasta.
I was looking for a new way to serve beef to my 2 year old and came across this! I would never have thought to cook pasta in this way. I like the veggie flexibility too! The dish is delicious and because my son likes it too, it’s a keeper. 🙂
It was delicious worth the wait will make again
So happy to hear that!
Hi, could you bake and freeze and then reheat portions as needed?
Sure!
I don’t have a square pan. Would it be better to use a 9” round or a 9.25×13.25” rectangular pan?
I’ve used the round one and turned out great!
Big hit with my family! We used yogurt instead of eggs due to an allergy, and mozarella instead of parmesan due to availability. Can’t wait to make this again!
Yay!! You just reminded me that I need to make this again soon as well!