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Cheesy slice of spaghetti pie casserole served from a baking dish with layers of spaghetti, seasoned beef sauce, and melted mozzarella cheese.
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Spaghetti Pie Casserole

A family-friendly pasta bake with layers of spaghetti, seasoned meat sauce, and plenty of cheese baked into every slice.
Course Lunch or Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Resting time 10 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 455kcal
Author Deb Clark

Equipment

  • 1 9x13 casserole dish

Ingredients

  • Spaghetti Crust
  • 8 ounces spaghetti
  • 2 large eggs beaten
  • ⅓ cup grated Parmesan cheese
  • 2 tablespoons butter melted
  • Meat Filling
  • 1 pound lean ground beef
  • 1 small onion diced
  • 2 cloves garlic minced
  • 24 ounces pasta sauce
  • 1 teaspoon Italian seasoning
  • Cheese Layer
  • 1 cup cottage cheese or ricotta
  • 4 ounces cream cheese softened
  • Topping
  • 2 cups shredded Monterey Jack cheese
  • 2 tablespoons Parmesan cheese
  • fresh parsley optional

Instructions

  • Preheat the oven to 350°F. Spray a 9-inch deep pie plate or 9x13 casserole dish with nonstick spray.
  • Cook the spaghetti according to package directions. Drain well.
  • Toss the hot spaghetti with the beaten eggs, Parmesan cheese, and melted butter.
    Cooked spaghetti tossed with eggs and Parmesan cheese in a large mixing bowl.
  • Press the spaghetti mixture into the prepared dish, creating a crust along the bottom and slightly up the sides.
  • In a large skillet, brown the ground beef and onion. Drain excess grease.
    Ground beef and diced onions browning in a skillet.
  • Stir in the garlic, pasta sauce, and Italian seasoning. Simmer the meatsauce for 5 minutes.
    Meat sauce simmering in a skillet with ground beef, tomato sauce, and seasonings.
  • In a small bowl, combine the cottage cheese and cream cheese until smooth.
    Cottage cheese and cream cheese in a bowl prepared for the creamy layer of spaghetti pie casserole.
  • Spread the cheese mixture over the spaghetti crust.
    Creamy cheese mixture spread over a layer of spaghetti in a casserole dish.
  • Spoon the meat sauce evenly over the cheese layer.
    Savory meat sauce spooned over the creamy cheese layer in an unbaked spaghetti pie casserole.
  • Top with shredded Monterey Jack and Parmesan cheese.
    Shredded mozzarella cheese sprinkled over meat sauce before baking spaghetti pie casserole.
  • Bake uncovered for 30–35 minutes, until hot and bubbly. Let stand for 10 minutes before slicing. Garnish with parsley if desired.

Notes

Store leftover Spaghetti Pie Casserole tightly covered in the refrigerator for up to 4 days. Individual portions reheat well in the microwave, making this a great option for easy lunches and quick dinners throughout the week.
To freeze, allow the casserole to cool completely, then wrap the baking dish tightly with plastic wrap and aluminum foil or transfer portions to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
For best results, reheat larger portions in a 350°F oven for 20 to 25 minutes, or until heated through. Cover loosely with foil if the cheese begins to brown too quickly.

Nutrition

Calories: 455kcal | Carbohydrates: 30g | Protein: 31g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 132mg | Sodium: 871mg | Potassium: 632mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1010IU | Vitamin C: 7mg | Calcium: 336mg | Iron: 3mg
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