Spaghetti Pie Casserole

4.63 from 32 votes

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

Prep Time20

Cook Time40

Total Time1

Course: Main Dish

Cuisine: American

Keyword: beef casserole, italian inspired

Servings:

Calories: 401kcal

Author: Julie Clark

Ingredients

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

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.
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.

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.**

Nutrition