Description
Spaghetti Pie turns leftover pasta into a crispy, cheesy dinner sensation that saves time and satisfies hunger. Packed with melted cheese and simple ingredients, this family-friendly recipe rescues extra noodles and creates a delightful meal in minutes.
Ingredients
Scale
Main Ingredients:
- 12 ounces (340 grams) spaghetti noodles, cooked
- ½ pound (227 grams) ground beef or Italian sausage (optional)
- 1 ½ cups (360 milliliters) marinara or spaghetti sauce
Cheese and Dairy:
- 2 cups (226 grams) shredded mozzarella cheese
- ½ cup (50 grams) grated Parmesan cheese
- 1 cup (226 grams) cottage cheese
- 2 large eggs
Seasonings and Extras:
- 2 tablespoons (30 grams) butter
- Salt and pepper to taste
- Dried basil, oregano, or Italian seasoning (optional)
Instructions
- Gather 12 ounces of spaghetti and boil in salted water for 8-9 minutes until just tender. Drain completely and toss with 2 tablespoons melted butter to prevent clumping.
- Crack 2 large eggs into a mixing bowl and whisk thoroughly. Fold in ½ cup grated Parmesan cheese until well combined.
- Pour egg and cheese mixture over buttered pasta. Gently mix so every strand gets coated with the cheesy egg blend.
- Grab a 9-inch pie dish and coat generously with cooking spray. Press the spaghetti mixture firmly into bottom and sides, creating an even pasta crust.
- Spread 1 cup cottage cheese across the pasta base, ensuring smooth and consistent coverage.
- If using meat, brown ½ pound ground beef or Italian sausage in a skillet at medium-high heat for 6-7 minutes. Drain excess fat.
- Pour 1 ½ cups marinara sauce over the cottage cheese layer. Distribute any cooked meat evenly across the sauce.
- Sprinkle salt, pepper, and optional dried herbs like basil or oregano across the surface.
- Top with 2 cups shredded mozzarella cheese, covering the entire pie completely.
- Bake at 375°F for 25-30 minutes until cheese turns golden and edges become crispy.
- Remove from oven and let rest 10 minutes before slicing and serving.
Notes
- Check pasta doneness carefully, as overcooking makes the crust mushy and prevents a crisp base.
- Butter helps prevent spaghetti strands from sticking together when forming the crust, creating a more stable pie structure.
- Use room temperature eggs for easier mixing and better integration with the pasta and cheese.
- For a gluten-free version, substitute regular spaghetti with gluten-free pasta, ensuring the texture remains similar when pressing into the pie dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baked
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 462 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 140 mg