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Spaghetti Pie Casserole Recipe

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3.9 from 55 reviews

  • Author: Emma
  • Total Time: 1 hour
  • Yield: 8 servings

Description

Relive your childhood with this old fashioned Spaghetti Pie Casserole, a comforting baked dish that transforms leftover spaghetti and hearty beef sauce into a delicious pie. Perfect for family dinners, it combines a spaghetti crust with rich meat sauce and cheesy goodness.

Ingredients

Spaghetti Crust

  • 6 ounces spaghetti
  • 2 tablespoons salted butter
  • 1/2 cup grated parmesan cheese
  • 2 large eggs, well beaten

Meat Sauce

  • 1/2 pound ground beef
  • 1/2 pound Italian sausage
  • 1/4 cup finely diced onion
  • 1 teaspoon minced garlic
  • 14.5 ounces petite diced tomatoes, undrained
  • 6 ounces tomato paste
  • 1 teaspoon granulated sugar
  • 1 teaspoon crushed oregano
  • 1/2 teaspoon garlic salt

Assembly and Topping

  • 1 cup whole milk small curd cottage cheese
  • 1 cup shredded mozzarella cheese

Instructions

  1. Prepare the pie plate: Spray a 10-inch pie plate generously with cooking spray and preheat your oven to 350º Fahrenheit. This will ensure the spaghetti crust doesn’t stick and the casserole bakes evenly.
  2. Cook the spaghetti: Boil the spaghetti according to package instructions until al dente. Drain well to remove excess water.
  3. Make the spaghetti crust: In a large bowl, combine the hot cooked spaghetti with the salted butter, mixing until the butter is fully melted and coating the noodles. Stir in the grated parmesan cheese and beaten eggs until thoroughly combined. Press this mixture firmly into the bottom and up the sides of the prepared pie plate to form a crust. Set aside.
  4. Cook the meat and onions: In a medium skillet over medium heat, cook the ground beef, Italian sausage, and diced onions until the meat is browned and the onions soften. Drain off any excess fat to avoid greasiness in your sauce.
  5. Prepare the sauce: Add the minced garlic, petite diced tomatoes with their juice, tomato paste, granulated sugar, crushed oregano, and garlic salt to the skillet. Reduce heat to medium-low and simmer gently, stirring occasionally until the sauce is hot and flavors meld, about 5-7 minutes.
  6. Assemble the casserole: Spread the cottage cheese evenly over the spaghetti crust in the pie plate. Pour and spread the meat sauce on top of the cottage cheese layer.
  7. Bake the casserole: Place the pie plate in the preheated oven and bake for 20 minutes to heat through and meld flavors.
  8. Add mozzarella and finish baking: Remove the casserole from the oven. Sprinkle the shredded mozzarella evenly over the top. Return to the oven and bake for an additional 5-10 minutes until the cheese melts completely and becomes bubbly.
  9. Optional broiling: For a golden brown top, place the casserole under the broiler for 2-4 minutes, watching carefully to prevent burning of the cheese.

Notes

  • To measure 6 ounces of dry spaghetti: hold the noodles in a bunch and use a tape measure wrapped around the circumference; 6 ounces corresponds approximately to 3 ½ inches.
  • An Emile Henry Pie Plate (9″ x 9″ x 2.2″) can hold 1.5 quarts and works well for this recipe.
  • Mom’s original recipe includes 1/4 cup chopped green pepper cooked with meat and onions for added flavor; feel free to add it if preferred.
  • Nutritional values are estimates based on 8 servings and may vary depending on ingredient brands. For precise dietary information, consult a nutritionist or use a nutrition calculator.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://cookinginspirations.com/spaghetti-pie-casserole-recipe/