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