Spaghetti Pie Casserole

Name: Spaghetti Pie Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 serving
Ingredients: 6 ounces Spaghetti; 2 tablespoons salted butter; 1/2 cup grated Parmesan cheese; 2 large eggs; ½ pound ground beef; ½ pound Italian sausage; ¼ cup finely diced onion; 1 teaspoon minced garlic; 14.5 ounces ounces petite diced tomatoes; 6 ounces tomato paste; 1 teaspoon granulated sugar; 1 teaspoon crushed oregano; ½ teaspoon garlic salt; 1 cup whole milk small curd cottage cheese; 1 cup shredded Mozzarella cheese

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4.6

96 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
8
Calories
401 kcal
Course
Main Course
Cuisine
American

Spaghetti Pie Casserole

Joshua Guerrero

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Relive your childhood with this old fashioned Spaghetti Pie Casserole. A great way to use up leftover spaghetti or beef sauce.

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Ingredients

Servings

For the “crust”:

6 ounces Spaghetti
2 tablespoons salted butter
1/2 cup grated Parmesan cheese
2 large eggs well beaten

For the sauce:

½ pound ground beef
½ pound Italian sausage
¼ cup finely diced onion
1 teaspoon minced garlic
14.5 ounces ounces petite diced tomatoes undrained
6 ounces tomato paste
1 teaspoon granulated sugar
1 teaspoon crushed oregano
½ teaspoon garlic salt

To assemble:

1 cup whole milk small curd cottage cheese
1 cup shredded Mozzarella cheese

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Instructions

Spray a 10” pie plate with cooking spray. Preheat the oven to 350º Fahrenheit.
Cook spaghetti according to the package instructions. Drain. 6 ounces spaghetti
Place the spaghetti in a bowl and add the butter. Mix until the butter is melted. Add the parmesan cheese and beaten eggs. Mix well. 2 tablespoons salted butter, 1/2 cup grated parmesan cheese, 2 large eggs
Form the spaghetti mixture into a “crust” in the prepared pie plate. Set aside.
In a skillet over medium heat, cook the ground beef, Italian sausage and onions until the meat is browned and the onion is tender. Drain off any excess fat. ½ pound ground beef, ½ pound Italian sausage, ¼ cup finely diced onion
Add the garlic, tomatoes (with juice), tomato paste, sugar, oregano and garlic salt. Keep over medium low heat and cook until heated through. 1 teaspoon minced garlic, 14.5 ounces ounces petite diced tomatoes, 6 ounces tomato paste, 1 teaspoon granulated sugar, 1 teaspoon crushed oregano, ½ teaspoon garlic salt
Spread the cottage cheese evenly over the spaghetti crust. Fill the pie with the meat sauce. 1 cup whole milk small curd cottage cheese
Bake in the preheated oven for 20 minutes. Then sprinkle mozzarella over the top and bake again for 5-10 minutes until the cheese is melted. 1 cup shredded mozzarella cheese
If you’d like it browned on top, place it under the broiler for 2-4 minutes, watching it closely so that the cheese doesn’t burn.

Notes

To measure 6 ounces of pasta: Hold dry spaghetti noodles in your hand in a
bunch. If you wrap a tape measure around the circumference, 6 ounces should be about 3 ½ inches.
The calories shown are based on the casserole being cut into 8 pieces, with 1 serving being 1 slice of spaghetti pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
To measure 6 ounces of pasta: Hold dry spaghetti noodles in your hand in a bunch. If you wrap a tape measure around the circumference, 6 ounces should be about 3 ½ inches.
I used an Emile Henry Pie Plate: 9" x 9" x 2.2". It holds 1.5 quarts
My mom's original recipe called for ¼ cup chopped green pepper to be cooked along with the meat and onion. You can add this in if your family would like it.

Nutrition Information

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Calories 401kcal (20%) Carbohydrates 26g (9%) Protein 24g (48%) Fat 22g (34%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 115mg (38%) Sodium 930mg (39%) Potassium 642mg (18%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 775IU (16%) Vitamin C 10mg (11%) Calcium 209mg (21%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 401 kcal

% Daily Value*

Calories	401kcal	20%
Carbohydrates	26g	9%
Protein	24g	48%
Fat	22g	34%
Saturated Fat	10g	50%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	8g	40%
Trans Fat	1g	50%
Cholesterol	115mg	38%
Sodium	930mg	39%
Potassium	642mg	14%
Fiber	3g	12%
Sugar	7g	14%
Vitamin A	775IU	16%
Vitamin C	10mg	11%
Calcium	209mg	21%
Iron	3mg	17%