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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
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Spaghetti Pie
Ingredients
1 tablespoon butter to grease a 10” deep pie plate
6 ounces dry spaghetti or linguine
2 tablespoons melted butter
1/2 cup Parmesan cheese, grated
2 eggs beaten
2 tablespoons extra virgin olive oil
1/2 cup onion, diced
1/2 cup green bell pepper, diced
1 pound sweet Italian sausage, removed from casing
1/2 pound ground beef
1 14.5-ounce can diced tomatoes with juice
1 6-ounce can tomato paste
1 teaspoon granulated sugar
1 1/2 teaspoons dry oregano
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1 cup country style cottage cheese (large curd)
1/2 cup mozzarella cheese, shredded
Instructions
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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Notes
This Spaghetti Pie freezes well.
This is the spaghetti pie recipe my mother made when I was a little girl. It’s always a hit when I make it for guests.
Thanks Michelle!
Best spaghetti pie recipe ever!! My son-in- law thought the idea of spaghetti pie sounded not good.. well, he tried this and raved so much about it at work he had to give everyone the recipe! Try it… you’ll LOVE it!!!
Thanks Kathy!
Delicious recipe, the whole family loved it.
Thanks Tricia!
About this recipe. Can I make the spaghetti crust the day before?
Hi Dorene – Yes – but I’d suggest allowing it to come back up to room temperature before you fill and bake it to ensure even cooking.
But why? Spaghetti. Baked spaghetti. And now, spaghetti pie. Seriously, why would you make this over the first two? I think I’d have a similar reaction to Bacon Cheeseburger Cannoli. 🙂
Oh Thom…please don’t knock this recipe until you try it! 🙂 It’s really good!
We too are trying to eat lighter and healthier……..one day great the next two…..well, you get the picture! Anyway, I am wondering what you think about using spaghetti squash?
Hi Nancy – I do get the picture! 🙂 You’d definitely need to make some adaptations for spaghetti squash – it is wetter than pasta and won’t create the same sort of crust. While I think the flavors would work – without doing some testing on our end first, I’m not sure I can give you a lot of advise on how to adapt the recipe. Sorry I can’t be more help.
This is a great recipe. Our family has been making “spaghetti pie” for lots and lots of years, mixing the al dente spaghetti with eggs and parmesan, then slow frying the entire mass in a in a large cast iron frying pan in olive oil until one side is light brown and crispy, then “flipping” it to finish the second side. We cut it into wedges and eat warm or at room temperature for snacks or lunch……..or breakfast. Every now again we add bits of this and that as the spirit moves the cook: chopped pepper, bacon bits, pepperoni, sun dried tomato….etc.
Thanks Nancy – I love your idea of frying the pie in a frying pan!
When using cottage cheese, do the curds break down baking, or is still that curd texture after baking. I will make this, just don’t know if I should substitute ricotta.
Hi Cheri – The curds do break down a bit while baking, but you can certainly substitute ricotta if you prefer.
Holy Smoly! This looks good, and it could derail any diet! I’m adding this to my list of recipes… I bet it tastes even better as leftovers!
Hope you love the Spaghetti pie as much as we do Laurie!
I can’t wait to make this, looks so delicious!
Hope you love it Mary!