Spaghetti Pie is one of our favorite pasta entrees. It has been for decades. It’s a delicious recipe with a spaghetti crust, then layered with either cottage cheese or ricotta cheese, spaghetti sauce and then mozzarella cheese is baked on top. It’s a layered spaghetti dish that’s mouthwatering and fairly easy to make. This Italian recipe is great served with French Bread or an Artisan Bread.

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I found the original version of this recipe in a magazine over 30 years ago. I’ve changed this or that over the years but this is my current version. It is normally a meatless recipe but I’ve added ground beef. You can also add Italian sausage if you desire, or spaghetti sauce with meat.

It’s really easy to put together and takes all of about 10 minutes after the spaghetti is cooked. It’s very kid-friendly and has been one of my go-to recipes for years especially when I still had kids still at home. We love this recipe and I think you will, too.

I think the original recipe I used was this one from Better Homes and Gardens. But after you compare them you will see a lot of changes in what I use now. Part of the reason is spaghetti sauces were not as readily available back in the late 70s and early 80s as I recall.

Once stores started carrying Ragu, Prego and other spaghetti sauces it became easier to use these sauces that already had onions, green pepper, mushrooms, and the other ingredients rather than going with the original recipe and using plain tomato sauce and the other vegetables as indicated above. Anyway, my version is a lot easier and tastier than the original recipe. However, I have linked to it so you can compare them and see for yourself.

I originally posted this recipe in September 2012. I have remade this recipe and updated the pictures. This time I used ricotta cheese instead of cottage cheese and the recipe does not turn out near as soupy as it does with cottage cheese. I also used gluten free noodles. But either way works fine. For a delicious kid-friendly meal, consider making up a batch of Spaghetti Pie.

I remade this recipe again in September 2018. I actually made two of them. One for us and one for our Friday night care group. I used ricotta cheese instead of cottage cheese (again.) This time I used regular pasta because one of the girls who come is allergic to rice (in flour or whole grains). I tried one with only one jar of sauce, but felt that wasn’t quite saucy enough. The second one had two jars of spaghetti sauce (which is what I usually use). I thought it was a lot better. I also used a couple of pounds of ground beef to satisfy the meat eaters in our group.

This time I served the recipe with my Crockpot Green Bean Casserole (totally NOT the original Green Bean Casserole recipe). We enjoyed a hearty meal that everyone loved.

Spaghetti Pie is a tasty main dish casserole that’s kid-friendly.

This side view shows the layers of spaghetti on the bottom, ground beef, ricotta cheese, spaghetti sauce and then topped with mozzarella cheese.

You can serve Spaghetti Pie as a Meatless Monday dish, or add meat if you want a more substantial entree.

We served Spaghetti Pie with Crockpot Green Bean Casserole. Yum.

Here’s what I did.

I used these ingredients.

Boil noodles according to package directions.

Add parmesan cheese, beaten eggs, and butter. 

Stir ingredients well to combine.

Spray a 9×13″ glass baking dish with olive oil cooking spray. Spread spaghetti mixture into the bottom of the prepared dish.

Meanwhile, fry ground beef. Drain.

Layer cooked and drained ground beef over top of spaghetti layer. You can add a 4-oz. can of drained sliced mushrooms, if you desire. (I added spaghetti sauce with mushrooms so eliminated the mushrooms this time).

Add ricotta cheese. I’ve always used cottage cheese before this time. While it is cheaper it does make the casserole a lot soupier than the ricotta does. 

Spread two 24-oz. jars spaghetti sauce over top. 

Add a cup of mozzarella cheese and sprinkle over top. Cover with foil and bake about 45 minutes at 350 or until bubbly.

Remove foil.

Add remaining cup of mozzarella cheese.

Bake an addition 5-10 minutes or until cheese is melted.

Now the Spaghetti Pie is finished and ready to serve. If using cottage cheese, you may want to allow the pie to set up about 10 minutes before serving.

If you enjoy pasta dishes, you’ll love Spaghetti Pie.

Here’s a close up so you can see the texture and layering of Spaghetti Pie.

This is great served with a delicious homemade bread.

Here’s the recipe.

SPAGHETTI PIE

(Adapted from a magazine recipe, probably Better Homes and Gardens, circa early 1980s)

Spaghetti Pie

Teresa Ambra

Tasty and delicious pasta recipe where spaghetti is layered with ricotta cheese, spaghetti sauce and mozzarella cheese on top. Great Meatless Monday dish, or you can add cooked ground beef, Italian sausage, bell peppers, onions, and mushrooms for a little more pizazz!

No ratings yet

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Pasta Main Dish

Cuisine Italian

Servings 12

Calories 495 kcal

Equipment

• 1 9x13" glass baking dish
• 1 large stock pot with lid to boil spaghetti
• 1 colander
• 1 large skillet
• 1 hamburger chopper to cut meat down in small pieces while frying
• 1 spatula
• 1 wooden spoon
• 1 mixing bowl
• aluminum foil

Ingredients

  

1x2x3x

• 16 oz. pkg. spaghetti cooked and drained, or gluten free spaghetti pasta
• 3 large eggs beaten
• 1/2 cup Parmesan cheese real shredded cheese – not the grated stuff from the can
• 1/2 stick unsalted butter melted (1/4 cup)
• 24 oz. ctn. Ricotta cheese or cottage cheese (see note)
• 48 oz. jar spaghetti sauce or two 24-oz. jars of your favorite spaghetti sauce
• 2 lbs. 93% lean ground beef cooked and drained
• 2 cups Mozzarella cheese shredded

Instructions

 

• Preheat oven to 350°.
• Boil spaghetti in large stock pot according to package directions.
• Drain noodles in colander.
• Transfer spaghetti noodles to a mixing bowl.
• To cooked and drained spaghetti, add eggs, ½ cup Parmesan cheese and butter.
• Stir until butter is melted and mixture is thoroughly mixed.
• Pour spaghetti mixture into greased 9x13” deep baking dish that’s been sprayed with olive oil cooking spray.
• Brown ground beef in a large skillet and drain; spread over top of the noodles.
• Use a hamburger chopper to cut the meat into small pieces while frying.
• Spread cooked hamburger meat with Ricotta cheese or Cottage cheese.
• Pour spaghetti sauce over top.
• Sprinkle top with 1 cup Mozzarella cheese.
• Cover with foil.
• Bake about 45-50 minutes until casserole is bubbly.
• Remove foil.
• Sprinkle remaining Mozzarella cheese on top and bake about 5-10 minutes longer, until melted.

Notes

NOTE: If using cottage cheese, this is best if it sits out about 10 minutes to set up before serving.

 

NOTE: You can add any of the following for enhanced flavor, as you desire: Italian sausage, 4-oz. can drained sliced mushrooms, ½ cup diced bell pepper (sautéed with ground beef), ½ cup diced onions (sautéed with ground beef). Layer on top of the spaghetti mixture before spreading the casserole with cottage or ricotta cheese.

 

NOTE: Cottage cheese has a lot more liquid than ricotta cheese. While it is the original cheese used in this recipe it does tend to make the casserole a little soupier. Ricotta cheese has a completely different texture and stands up more. It doesn’t become soupy while heating.

 

NOTE: If you purchase gluten free pasta, I recommend using Ronzoni.

 

NOTE: This is also good meatless without the ground beef. Or you can use a spaghetti sauce with Italian sausage and skip the ground beef as well.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 495kcalCarbohydrates: 37gProtein: 36gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 151mgSodium: 846mgPotassium: 782mgFiber: 3gSugar: 5gVitamin A: 1091IUVitamin C: 8mgCalcium: 287mgIron: 4mg

Keyword beef, cheese, noodles, pasta, spaghetti

Tried this recipe?Let us know how it was!

Spaghetti Pie has always been one of our favorite recipes.

Spaghetti Pie can be made gluten free if you use gluten free noodles in the recipe.

This recipe will make 10-12 servings.

It’s time to eat.

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Spaghetti Pie

Teresa Ambra

Tasty and delicious pasta recipe where spaghetti is layered with ricotta cheese, spaghetti sauce and mozzarella cheese on top. Great Meatless Monday dish, or you can add cooked ground beef, Italian sausage, bell peppers, onions, and mushrooms for a little more pizazz!

No ratings yet

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Pasta Main Dish

Cuisine Italian

Servings 12

Calories 495 kcal

Equipment

• 1 9×13" glass baking dish
• 1 large stock pot with lid to boil spaghetti
• 1 colander
• 1 large skillet
• 1 hamburger chopper to cut meat down in small pieces while frying
• 1 spatula
• 1 wooden spoon
• 1 mixing bowl
• aluminum foil

Ingredients

  

1x2x3x

• 16 oz. pkg. spaghetti cooked and drained, or gluten free spaghetti pasta
• 3 large eggs beaten
• 1/2 cup Parmesan cheese real shredded cheese – not the grated stuff from the can
• 1/2 stick unsalted butter melted (1/4 cup)
• 24 oz. ctn. Ricotta cheese or cottage cheese (see note)
• 48 oz. jar spaghetti sauce or two 24-oz. jars of your favorite spaghetti sauce
• 2 lbs. 93% lean ground beef cooked and drained
• 2 cups Mozzarella cheese shredded

Instructions

 

• Preheat oven to 350°.
• Boil spaghetti in large stock pot according to package directions.
• Drain noodles in colander.
• Transfer spaghetti noodles to a mixing bowl.
• To cooked and drained spaghetti, add eggs, ½ cup Parmesan cheese and butter.
• Stir until butter is melted and mixture is thoroughly mixed.
• Pour spaghetti mixture into greased 9×13” deep baking dish that’s been sprayed with olive oil cooking spray.
• Brown ground beef in a large skillet and drain; spread over top of the noodles.
• Use a hamburger chopper to cut the meat into small pieces while frying.
• Spread cooked hamburger meat with Ricotta cheese or Cottage cheese.
• Pour spaghetti sauce over top.
• Sprinkle top with 1 cup Mozzarella cheese.
• Cover with foil.
• Bake about 45-50 minutes until casserole is bubbly.
• Remove foil.
• Sprinkle remaining Mozzarella cheese on top and bake about 5-10 minutes longer, until melted.

Notes

NOTE: If using cottage cheese, this is best if it sits out about 10 minutes to set up before serving.

 

NOTE: You can add any of the following for enhanced flavor, as you desire: Italian sausage, 4-oz. can drained sliced mushrooms, ½ cup diced bell pepper (sautéed with ground beef), ½ cup diced onions (sautéed with ground beef). Layer on top of the spaghetti mixture before spreading the casserole with cottage or ricotta cheese.

 

NOTE: Cottage cheese has a lot more liquid than ricotta cheese. While it is the original cheese used in this recipe it does tend to make the casserole a little soupier. Ricotta cheese has a completely different texture and stands up more. It doesn’t become soupy while heating.

 

NOTE: If you purchase gluten free pasta, I recommend using Ronzoni.

 

NOTE: This is also good meatless without the ground beef. Or you can use a spaghetti sauce with Italian sausage and skip the ground beef as well.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 495kcalCarbohydrates: 37gProtein: 36gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 151mgSodium: 846mgPotassium: 782mgFiber: 3gSugar: 5gVitamin A: 1091IUVitamin C: 8mgCalcium: 287mgIron: 4mg

Keyword beef, cheese, noodles, pasta, spaghetti

Tried this recipe?Let us know how it was!