Spaghetti Pie Casserole

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Relive your childhood with this old fashioned Spaghetti Pie Casserole. A great way to use up leftover spaghetti or beef sauce.

I love sharing recipes that I remember from my childhood (like the much loved cinnamon thing). One of the dinner recipes we often ate was this Spaghetti Pie Casserole. Since I love all things lasagna, when this dinner idea popped into my mind, I knew I needed to make it and share the recipe with you.

a slice of spaghetti casserole on a spatula

Why you’ll love this recipe:

  • Traditional, old fashioned comfort food!
  • Can use up leftover spaghetti noodles or meat sauce.
  • Make ahead instructions for a freezer meal.
  • The pasta, cheese, meat sauce flavor combination you know and love.

How to Make Spaghetti Pie

This recipe has several steps, but if you get all of the parts going at once, it won’t take too long for prepping the casserole.

  • Set the pasta to boil according to the package directions.
  • At the same time, prepare the meat sauce.

Mix the spaghetti with the butter, parmesan cheese and eggs. This will create the “crust” which will hold the casserole together.

Assemble the casserole:

  • Spread the cottage cheese evenly over the spaghetti crust.
  • Fill the pie with the meat sauce.
  • Bake in the preheated oven for 20 minutes.
  • Then sprinkle mozzarella over the top and bake again for 5-10 minutes until the cheese is melted.
  • If you’d like it browned on top, place it under the broiler for 2-4 minutes, watching it closely so that the cheese doesn’t burn.
overhead view of spaghetti pie

Recipe Variations

  • Use all ground beef or all Italian sausage if you’d like. You can also use ground chicken or turkey.
  • Instead of a red sauce, try white alfredo sauce.
  • Top the casserole with pepperoni for pizza style.
  • Add veggies to the meat sauce. I recommend zucchini, peppers or grated carrot.
  • Instead of cottage cheese, you might like ricotta. Use the same amount.

Can you freeze spaghetti pie?

Yes. Freeze any leftovers you have, but you can also prep this casserole and freeze as a make ahead meal. After you’ve prepared the casserole, wrap it in plastic wrap and then again in foil. Freeze for up to two months.

When you are ready to serve the casserole, allow it to thaw in the fridge overnight. Then bake as the recipe suggests.

What to Serve with Spaghetti Pie

This casserole recipe is perfect served with:

closeup of spaghetti pie in a casserole dish
closeup of spaghetti pie in a casserole dish

Spaghetti Pie Casserole

4.57 from 16 votes
Relive your childhood with this old fashioned Spaghetti Pie Casserole. A great way to use up leftover spaghetti or beef sauce.
Servings 8
Prep Time 20 minutes
Cook Time 40 minutes

Ingredients
 

For the “crust”:

  • 6 ounces spaghetti
  • 2 tablespoons salted butter
  • 1/2 cup grated parmesan cheese
  • 2 large eggs well beaten

For the sauce:

  • ½ pound ground beef
  • ½ pound Italian sausage
  • ¼ cup finely diced onion
  • 1 teaspoon minced garlic
  • 14.5 ounces ounces petite diced tomatoes undrained
  • 6 ounces tomato paste
  • 1 teaspoon granulated sugar
  • 1 teaspoon crushed oregano
  • ½ teaspoon garlic salt

To assemble:

  • 1 cup whole milk small curd cottage cheese
  • 1 cup shredded mozzarella cheese

Instructions
 

  • Spray a 10” pie plate with cooking spray.
  • Preheat the oven to 350º Fahrenheit.

Make the crust:

  • Cook spaghetti according to the package instructions. Drain.
  • Place the spaghetti in a bowl and add the butter. Mix until the butter is melted.
  • Add the parmesan cheese and beaten eggs. Mix well.
  • Form the spaghetti mixture into a “crust” in the prepared pie plate. Set aside.

Make the sauce:

  • In a skillet over medium heat, cook the ground beef, Italian sausage, onions and pepper until the meat is browned and the onion is tender. Drain off any excess fat.
  • Add the garlic, tomatoes (with juice), tomato paste, sugar, oregano and garlic salt. Keep over medium low heat and cook until heated through.

Assemble the pie:

  • Spread the cottage cheese evenly over the spaghetti crust.
  • Fill the pie with the meat sauce.
  • Bake in the preheated oven for 20 minutes.
  • Then sprinkle mozzarella over the top and bake again for 5-10 minutes until the cheese is melted.
  • If you’d like it browned on top, place it under the broiler for 2-4 minutes, watching it closely so that the cheese doesn’t burn.

Notes

  • To measure 6 ounces of pasta: Hold dry spaghetti noodles in your hand in a bunch. If you wrap a tape measure around the circumference, 6 ounces should be about 3 ½ inches.
  • I used an Emile Henry Pie Plate: 9″ x 9″ x 2.2″. It holds 1.5 quarts
  • My mom’s original recipe called for ¼ cup chopped green pepper to be cooked along with the meat and onion. You can add this in if your family would like it.
The calories shown are based on the casserole being cut into 8 pieces, with 1 serving being 1 slice of spaghetti pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 401kcal | Carbohydrates: 26g | Protein: 24g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 930mg | Potassium: 642mg | Fiber: 3g | Sugar: 7g | Vitamin A: 775IU | Vitamin C: 10mg | Calcium: 209mg | Iron: 3mg
Course Main Dish
Cuisine American
Calories 401
Keyword beef casserole, italian inspired
Do I have to cook the pasta?

Yes. You cannot use uncooked pasta for this recipe.

Can you use spaghetti squash?

Yes. You’ll have to cook the spaghetti squash first. Then shred it. I recommend squeezing the spaghetti squash or pressing with paper towels to get rid of any excess juice. Continue with the recipe as it is written.

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Cindy Ralston
1 year ago

Could you leave the cottage cheese and or ricotta completely out?

Ann Baird
1 year ago

I’m confused about when to put the mozzarella. The instructions say to layer the mozzarella, then bake 20 minutes Then it says to remove, sprinkle the mozzarella and bake for another 5-10 minutes until it’s melted. So does the mozzarella go on twice?