Umami Recipes
Umami Recipes

Mom Family Recipes

Spaghetti Pie




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Less than a whole package, 900g will be too much and won't fit" of spaghetti or spaghettini (she generally uses spaghettini),

8 small yellow onions,

2 cans of tomato soup.



Preheat oven to 400F. Coat pyrex with oil and put it in the oven to heat up.

Boil spaghettini until soft. Drain and rinse with cold water.

Dice the onions and fry until golden. Mix with 1tbsp salt and a bunch of pepper.

Mix the 2 tins of tomato soup, onions, spaghettini together.

Once oil is hot, add the spaghettini mixture together and dump it in. Oil will splatter at you.

cook at 400F for 1 hour

Let sit for 5 minutes before cutting.


The recipe above is the one she verbally told me at the beginning of November in 2023.

This recipe is the one that was handwritten and in the pantry. The writing is hers, but with lots of bits that were crossed out and written over. Lots of changes made while she worked on this recipe. I've just written it out with the additions she made and put them in places where they make sense (some of the quantities were listed elsewhere not where the ingredients were first mentioned).

Boil spaghetti in a pot with coarse salt until soft, or as you like it.

While the spaghetti is boiling, fry lots of onions in a pan with butter until nicely sauted (transparent to browning in colour. Add 1 can tomato soup to onions).

Drain spaghetti when done and put in with onions and soup. Mix well through spaghetti and add lots of salt. Once thoroughly combined, put the mixture in a very well buttered baking dish.

Bake 375 for more than an hour.

After 1/2 hour, mix it around and add butter chunks over the top and let it seep in.

>> On the back it lists: 1 package of Catelle creamettes spaghetti. 2 cans tomato soup. 4 onions.




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