Easy Baked Spaghetti Pie Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
8 -10 servings
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Calories
778 kcal
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Course
Main Course
Easy Baked Spaghetti Pie Recipe
Description
The Easy Baked Spaghetti Pie starts with sautéing onions, garlic, ground beef, and Italian sausage before simmering with crushed tomatoes, tomato paste, Italian seasoning, and salt to create a rich meat sauce. Al dente cooked spaghetti is blended with the meat sauce and eggs tempered with some sauce to bind the pasta. Cream cheese and mozzarella are mixed in and layered in a greased springform or pie pan. The pie is baked covered, then uncovered for a golden cheese finish. This method produces a cohesive pie that slices well and offers both tender pasta and a savory meat filling.
Serving this pie can be complemented by a simple salad or steamed vegetables for a complete meal. Its make-ahead nature allows preparing the assembly early; the pie can be refrigerated before baking or frozen for up to three months. When reheating, covering with foil retains moisture, and uncovering towards the end crisps the cheese topping.
Variations include using alternative noodles like penne or rigatoni, swapping cream cheese for ricotta or cottage cheese, and adjusting the meat selections or seasoning to suit taste preferences. The recipe also allows omitting meat for a vegetarian version or adding spice with red pepper flakes.
Ingredients
- 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 egg beaten
- 4 oz cream cheese softened (try equal amounts of Ricotta!)
- 1 cup mozzarella cheese or use your favorite cheese, shredded
- 3-6 oz mozzarella cheese Sliced, this is option
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.
Notes
- Assemble and bake the spaghetti pie, then cool completely before refrigerating up to one day prior to serving.
- Freeze the baked pie wrapped tightly in foil and plastic wrap for up to three months; thaw overnight in the refrigerator before reheating.
- Reheat covered in foil at 350°F for about an hour if starting from frozen, uncovering for the last 20-30 minutes to brown the cheese.
- For leftovers, store in an airtight container refrigerated up to 5 days.
- Consider swapping spaghetti for other pasta shapes, and cream cheese with ricotta or cottage cheese to vary texture and flavor.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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