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Recipe for Spaghetti Pie

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This cheesy spaghetti pie is loaded with comforting, familiar flavors of traditional spaghetti with meat sauce, but layered in a pie pan! It’s the perfect weeknight dinner to repurpose leftover spaghetti into a whole new dish!

Ingredients

Units Scale
  • 8 ounces spaghetti noodles
  • 2 teaspoons olive oil
  • 1/4 cup diced yellow onion
  • 3 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 8 ounces ground beef
  • 12 ounces spaghetti sauce
  • 8 ounces 4% milkfat cottage cheese or whole milk ricotta
  • 8 ounces shredded whole milk mozzarella (about 2 cups), divided
  • 4 ounces shredded Parmesan cheese (about 1 cup), divided
  • 2 tablespoons heavy cream
  • Kosher salt
  • fresh cracked pepper
  • fresh chopped parsley for garnish

Instructions

  1. Preheat oven to 350 degrees.
  2. Cook pasta for 1-2 minutes less than the package directions recommend. Toss with olive oil and season with salt and pepper.
  3. While the pasta is cooking, heat olive oil in a large saute pan over medium heat. Add onion along with a couple pinches of salt and pepper and cook, stirring occasionally for 3 minutes. Add garlic and Italian seasoning and cook for another 30 seconds. 
  4. Add ground beef to the pan and cook, crumbling the beef with a spatula, until cooked through. Stir in spaghetti sauce. 
  5. In a large bowl combine spaghetti noodles, cottage cheese/ricotta cheese, half the mozzarella, half the Parmesan, heavy cream, and a couple large pinches of salt and pepper. Use tongs to toss the ingredients together.
  6. Lightly grease a large pie pan and transfer the spaghetti mixture to the pan. Spread spaghetti in an even layer.
  7. Top pasta with meat sauce. Then add the remaining mozzarella and Parmesan cheese. Tightly cover pan with foil. 
  8. Bake for 30-40 minutes or until the pasta is warmed through, the cheese is melted, and the edges of the pasta are bubbling. Broil for 1-2 minutes if desired to brown the cheese.
  9. Let rest for 5-10 minutes, then cut into slices. Garnish with Parmesan and freshly chopped parsley and enjoy!
  10. If you loved this recipe, please leave a 5-star rating and review below!

Equipment

Notes

    • Cook the spaghetti al dente. If you’re using leftover spaghetti, make sure it’s cooked al dente. If you’re cooking spaghetti specifically for this recipe, cook it for 1-2 minutes less than the recommendation on the package. Since we are baking the pasta again, keeping the spaghetti al dente is really helpful in creating a delicious texture once the spaghetti casserole is baked.

    • Spray the tin foil with olive oil spray before covering the spaghetti pie so that the cheese doesn’t stick to it. There’s nothing worse than pulling the tin foil off your casserole and having that delicious layer of melted cheese come off right along with it. A quick mist of cooking spray will ensure that the cheese stays put once you pull back to the foil to reveal the final dish!

    • Let it rest! Similar to lasagna, you want to let the spaghetti pie rest before slicing into it. This will allow the moisture to be reabsorbed and ensure that it holds together nicely.

    • Serve it with extra sauce on the side! If you’re a sauce lover like me, serve this spaghetti pie with some sauce on the side also! Adding too much sauce to the pie itself means it will take longer to bake and it might end up watery as the water from the sauce will cook out during the baking process.

Nutrition

Find it online: https://midwestfoodieblog.com/spaghetti-pie/