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.
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.
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.
(Adapted from a magazine recipe, probably Better Homes and Gardens, circa early 1980s)
- 8 or 12-oz. spaghetti, cooked and drained (or DeBoles gluten free brown rice spaghetti pasta)
- 3 eggs, beaten
- ½ cup Parmesan cheese (real shredded cheese – not the grated stuff from the can)
- ½ stick butter, melted
- 24-oz. cottage cheese or ricotta cheese (see note)
- 48-oz. jar Prego or Ragu spaghetti sauce
- Preheat oven to 350°.
- To cooked spaghetti, add eggs, ½ cup Parmesan cheese and butter.
- Pour into greased 10×15” baking dish that’s been sprayed with olive oil cooking spray.
- If using ground beef, mushrooms, peppers or onions, add now and spread over top of the noodles.
- Spread with cottage cheese or ricotta 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.
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.