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This Spaghetti Pie has a bottom spaghetti crust topped with a fantastic meat and cheese filling.
This Spaghetti Pie is so good, it almost derailed my new year’s diet!
Like many of you, both Jack and I are trying to eat lighter and healthier after a holiday season of indulging. But recipe development — of all kinds — must go on for A Family Feast, and this Spaghetti Pie was one of the recipes at the top of our list for 2019.
After our first delicious bite of this easy Spaghetti Pie, we knew our diets were in trouble!
How do you make a Spaghetti Pie?
It starts with a ‘pie crust’ of al dente cooked spaghetti that is combined with butter, Parmesan cheese, and eggs. You’ll press the mixture into a deep-dish pie plate, forming a crust that is then refrigerated until firm.
While the spaghetti pie crust chills, you’ll cook up a delicious mix of ground beef and Italian sausage, plus onions and bell pepper. Next, stir in some diced tomatoes, tomato paste, and seasonings to create a flavorful and hearty filling.
Then, you’ll fill your spaghetti pie crust — first with a layer of cottage cheese, then the meat mixture. Bake for about 30 minutes, then sprinkle shredded mozzarella on top and place the Spaghetti Pie back in the oven for a few more minutes until the cheese melts.
After the Spaghetti Pie comes out of the oven, let it set up for about five minutes before slicing. Then serve with a salad and crusty bread on the side.
After one bite, I think you’ll agree that this Spaghetti Pie is fantastic! The meat and cheese filling is perfectly seasoned and the spaghetti crust is creamy yet still has the perfect amount of al dente pasta bite.
Jack and I shared one slice of this fantastic Spaghetti Pie with each other. (After all, diet or no diet, we have to taste a recipe to be able to write about it!) 😉 Then, we immediately drove it over to Jack’s parents’ house (aka Nanny and Grampa) who also loved this Spaghetti Pie!
Credit for this delicious Spaghetti Pie recipe goes to the Museum of Fine Arts Boston Cookbook — a compilation of recipes from museum staff. The museum’s operations coordinator, Katherine B. Duane, contributed this recipe to the book — and we’re so glad she did!
You may also like these Pasta recipes:
- Chicken Carbonara
- Spaghetti all’Amatriciana
- Pasta con Tonno
- Linguine with Sun Dried Tomatoes and Brie
- Linguine with White Clam Sauce
1 tablespoon butter to grease a 10” deep pie plate
6 ounces dry spaghetti or linguine
2 tablespoons melted butter
½ cup Parmesan cheese, grated
2 eggs beaten
2 tablespoons extra virgin olive oil
½ cup onion, diced
½ cup green bell pepper, diced
1 pound sweet Italian sausage, removed from casing
½ pound ground beef
1 14.5-ounce can diced tomatoes with juice
1 6-ounce can tomato paste
1 teaspoon granulated sugar
1 ½ teaspoons dry oregano
1 teaspoon garlic powder
½ teaspoon kosher salt
1 cup country style cottage cheese (large curd)
½ cup mozzarella cheese, shredded
Cook the spaghetti in a pot of boiling salted water until just shy of al dente. Should still have some chew.
Drain in a colander then transfer to a medium bowl. Stir in the two tablespoons of melted butter then place in the refrigerator to cool to at least room temperature. Once cooled, stir in the Parmesan cheese and the beaten eggs.
Butter a deep 10-inch pie plate and pour in the spaghetti mixture. Press it down and up the sides as much as possible. Refrigerate.
Preheat oven to 350 degrees F.
In a large skillet, place olive oil and over medium high heat add onions, peppers, sausage meat and ground beef and cook to brown the meat and cook the vegetables.
If there is a lot of fat after cooking, drain most of that off. If just a little, leave it in.
Add the diced tomatoes with juice, tomato paste, sugar, oregano, garlic powder and salt to the skillet with the meat and cook and mix for five minutes over medium heat.
Remove the pie plate from the fridge and press again up the sides to form an even uniform crust.
Add the cottage cheese to the center, spreading evenly.
Pour the beef and tomato mixture into the center over the cottage cheese and spread to an inch of the edge, leaving a spaghetti crust.
Bake for 30 minutes. Remove and sprinkle the mozzarella over the beef and tomato then cook for five more minutes to melt.
Remove from oven and let set up for five minutes then cut and serve.
Great with a green salad and French or Italian bread.
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This Spaghetti Pie freezes well.