Easy Baked Spaghetti Pie Recipe

Name: Easy Baked Spaghetti Pie Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 -10 servings
Ingredients: 16 oz Spaghetti; 16 oz ground beef; 14 oz Italian sausage; 2 Tablespoons olive oil; 2 tablespoons butter; 1 medium onion; 3-5 cloves garlic; 28 oz crushed tomatoes; 2-3 Tablespoons tomato paste; 2 Tablespoons Italian seasoning; 1 teaspoon kosher salt; 3 large eggs; 4 oz cream cheese; 1 cup shredded mozzarella; 3-6 oz mozzarella

User Reviews

5.0

15 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings
8 -10 servings
Calories
778 kcal
Course
Main Course
Cuisine
Italian, American

Easy Baked Spaghetti Pie Recipe

Shannon Lee

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Apparently I have been living under a rock! This Easy Baked Spaghetti Pie has been around forever and it IS easy and SO delicious! Layers of meat, cheese, a rich tomato sauce and spaghetti, create this spaghetti dinner in pie form!

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Ingredients

Servings

16 oz Spaghetti try whole grain or gluten free
16 oz ground beef or other ground meat
14 oz Italian sausage bulk, or skins removed from links
2 Tablespoons olive oil
2 tablespoons butter
1 medium onion yellow or sweet, chopped
3-5 cloves garlic minced
28 oz crushed tomatoes canned
2-3 Tablespoons tomato paste
2 Tablespoons Italian seasoning this is my favorite, cause it has paprika in it! + more to sprinkle on top
1 teaspoon kosher salt
3 large eggs beaten
4 oz cream cheese softened (try equal amounts of Ricotta!)
1 cup shredded mozzarella or use your favorite cheese
3-6 oz mozzarella Sliced, this is option

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Instructions

Preheat oven to 350° F and spray or grease a 9-10 spring form pan or 9" deep dish pie plate or if doubling a 9x13 baking dish. Wrap your springform pan in foil to avoid leaking, place on half sheet baking pan.
Bring a large pot of salted water over high heat to boil for pasta. In a separate large saucepan, over medium heat, melt butter and swirl in olive oil. Saute onions for about 7 minutes until translucent and browned slightly, add garlic and stir for 1 minute. Add ground beef and sausage, breaking up and cook until browned.
Add crushed tomatoes, tomato paste, Italian seasoning and salt, stir well and simmer on low.
Once water for pasta is boiling, add pasta and cook according to package, al dente. Drain and reserve pasta.
Remove 2 cups of meat sauce, set aside. Add cooked pasta to remaining meat sauce and stir well to coat pasta. Beat eggs, add a little bit of meat sauce to egg mixture stirring to temper the eggs, then stir into the spaghetti mixture.
Place spaghetti into prepared pan, pressing down to fit into pan (I used a sheet of waxed paper). Slice the cream cheese into thin slices and lay on top of pasta, or place ricotta by tablespoons dotting evenly over pasta. Use wax paper or spatula to spread out cheese.
If using, layer slices of mozzarella cheese. Sprinkle with a little extra Italian Seasoning. Pour remaining meat sauce evenly over top of pie. Sprinkle shredded cheese over top and bake for 25 minutes until edges are crispy. Cool for 5 minutes before cutting. Delicious leftover and reheated.

Equipments used:

Notes

Bake and assemble the entire pie up until baking, cool completely, then wrap well in plastic wrap and refrigerate up to one day. When ready to bake, bring to room temperature while preheating the oven.
Make sure that your pasta pie is cooled completely, then wrap well in two layers of foil, if possible place in airtight baggie; freezing up to 3 months. Thaw overnight in fridge and bake as directed.
To bake from frozen, keep spaghetti pie covered in foil and bake for about 60 minutes, then remove foil and bake an additional 20-30 minutes until hot. To check, stick a butter knife in the middle, leave there for a few seconds, if heated through the knife will be hot.
If you are making multiples, use disposable foil baking pans, deep dish work best. Or line a pan with foil, prep the recipe, freeze and remove from pan, wrapping in plastic wrap or baggie, thereby not using one of your pans in the freezer.
Leftovers | Store leftover spaghetti pie, covered or in an airtight container in the fridge up to 5 days.
Freeze | This spaghetti pie freezes great! Cool pie completely, then either wrap in single servings, or cover with plastic wrap, then with foil - freeze up to 3 months.
Reheat | To reheat ideally, thaw the frozen spaghetti pie overnight in fridge, then bake covered at 375 degrees for 30 minutes, then uncover and bake additional 10 minutes. If baking from frozen, keep covered and bake additional hour at 350 degrees, removing foil last 10 minutes.
Try a different noodle! Spaghetti works best, but Penne, Rigatoni and others would work well too! You may even be able to use zoodles, use uncooked!
Omit the meat and make it vegetarian
Try spicy Italian Sausage or ground turkey
Add some red pepper flakes if you like it spicy
Try using different Italian cheeses, or throw caution to the wind and use Jack, Cheddar or your favorite cheese.
Replace the cream cheese with ricotta, or use cottage cheese!

Nutrition Information

Show Details

Serving 1Serving Calories 778kcal (39%) Carbohydrates 55g (18%) Protein 35g (70%) Fat 46g (71%) Saturated Fat 19g (95%) Polyunsaturated Fat 4g Monounsaturated Fat 19g Trans Fat 1g Cholesterol 188mg (63%) Sodium 1114mg (46%) Potassium 845mg (24%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 834IU (17%) Vitamin C 12mg (13%) Calcium 261mg (26%) Iron 5mg (28%)

Nutrition Facts

Serving: 8-10 servings

Amount Per Serving

Calories 778 kcal

% Daily Value*

Serving	1Serving
Calories	778kcal	39%
Carbohydrates	55g	18%
Protein	35g	70%
Fat	46g	71%
Saturated Fat	19g	95%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	19g	95%
Trans Fat	1g	50%
Cholesterol	188mg	63%
Sodium	1114mg	46%
Potassium	845mg	18%
Fiber	5g	20%
Sugar	8g	16%
Vitamin A	834IU	17%
Vitamin C	12mg	13%
Calcium	261mg	26%
Iron	5mg	28%