This spaghetti pie recipe makes a big fat casserole in a thirteen-by-nine-inch baking dish. It is way less fussy than making lasagna, but it has every bit of the cheesy, meaty, saucy flavor profile.
That's because it has all the ingredients I would put in my favorite lasagna, but instead of fat, slippery noodles, you use spaghetti.
I love using pot-length spaghetti because it fits in my pot and saves time! Shorter spaghetti also makes this spaghetti pie easier to cut and eat.
There are so many reasons to love this spaghetti pie! It's easy to put together, and you can assemble it and refrigerate or freeze it before baking.
This spaghetti pie also freezes well for up to two months. When ready to bake it, defrost it in the refrigerator overnight. If you use a ceramic or glass casserole dish, let the pan sit on the counter to warm up a little before putting it in a hot oven.
If you're a small family or a couple like us, you'll be happy to know you can refrigerate it for up to four days and reheat a square at a time in the oven or microwave! We enjoyed it for dinner with a simple tossed salad.
The next day, I took five servings to our grandson in a refrigerator container so he could reheat them when he wanted. I was so tickled to get a thumbs-up text from him.
That's all it takes to make a grandma happy. He did suggest I could add more meat. 😂 Maybe I will use two pounds of ground beef next time I make it for the grandkids! If you like Italian sausage, you might enjoy using it for part or all of the meat.
Begin by browning a pound of ground beef with one chopped onion. Season it to taste with salt and pepper, garlic powder, or Italian seasoning. Use what you like. While the meat cooks, boil 1 pound of spaghetti in plenty of salted water until al dente.
Beat together melted butter, parmesan, and eggs in a bowl. After draining the spaghetti, toss it with this egg/cheese/butter mixture until evenly coated.
This combination gives the casserole body, binds everything together, and allows you to cut it into nice, square servings that stand tall on the plate.
Use your judgment to drain any excess grease from the ground beef, add a 32-ounce jar of your favorite spaghetti sauce, and combine them well.
Put half the spaghetti in a greased baking dish, then add one cup of cottage cheese, spreading it evenly over the pasta.
Put two cups of shredded mozzarella on the spaghetti and cottage cheese and spread it out evenly.
Next, top with half the meat sauce, spreading it as evenly as you can.
Repeat the layers: spaghetti, cottage cheese, mozzarella, and meat sauce.
Now, cover the casserole dish with aluminum foil, spraying it with non-stick spray first. Bake at 350 degrees for about 40 minutes.
Uncover the pan and evenly spread the remaining 1 cup of grated mozzarella cheese. I cannot resist adding parsley to this last layer of cheese because I love the touch of green, but that detail is your choice!
Return the pan to the oven for about 20 minutes or until the top layer of cheese is melty and lightly browned. Let the casserole stand for about ten minutes to firm up a little. This allows you to cut beautiful squares.
Look how beautifully this spaghetti pie stands on your plate!
This recipe is a new favorite at our house. Some of us could eat pasta or Italian-style dishes two or three times a week! You might also enjoy these tasty casserole dishes: Reuben Casserole or Runza Casserole!
This recipe makes a beautiful baked spaghetti casserole with all the flavors of lasagna but with a lot less work. It uses simple, readily available ingredients.
Absolutely. You can use one pound of ground beef, Italian sausage, or a combination of the two. Italian sausage will give the casserole a little more seasoning and classic lasagna flavor.
Yes, ricotta can replace the cottage cheese. I prefer full-fat cottage cheese because it is creamy, readily available, and usually less expensive.
The eggs combine with the butter and Parmesan to help hold the spaghetti together. That is what allows the casserole to set up and be cut into neat squares instead of falling apart like ordinary spaghetti.
Yes. Assemble the casserole, cover it tightly, and refrigerate it until you are ready to bake. Since it will be cold, it may need a little extra baking time to heat through.
Yes. You can freeze the assembled casserole before baking or freeze individual portions after baking. Wrap it tightly to protect it from freezer burn, thaw it overnight in the refrigerator, and reheat until hot.
Do not skip the eggs, and let the casserole stand for a few minutes after it comes out of the oven. That resting time helps the layers settle so you can cut cleaner, sturdier servings.
A simple green salad, garlic bread, or steamed vegetables makes this hearty casserole into an easy, complete meal.
If you liked how this recipe turned out, I'd love it if you left a ⭐⭐⭐⭐⭐ review or dropped me a note in the comments! It really helps my little business connect with people who cook and eat like us. Good food, minimal fuss. Thanks! ❤❤
Love, GB (Betty Streff)
Real food. Real kitchen. Real easy.
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