My family never grows tired of this spaghetti pie. Think classic spaghetti, reinvented into a family-pleasing baked casserole. Full credit for this family-pleasing dish goes to my mom. She made this all the time. It’s still one of her go-to meals whenever she is bringing a family dinner because you can count on the entire family to love it, no matter their age.
How to make spaghetti pie:
1. Cook spaghetti noodles.
2. Season noodles and add to pie dish. Add hot cooked noodles, butter, parmesan cheese, basil and beaten egg to a large bowl and toss well to combine. The egg and parmesan cheese help the noodles to hold their shape when you cut the pie. Press mixture firmly into pie dish.
3. Layer with cottage cheese and sauce. Spread a thin layer of cottage cheese over top (you could substitute ricotta if you like) and then top with spaghetti sauce. You could use my homemade spaghetti sauce, marinara sauce or store-bought pasta sauce. You’ll need about 1 ½ cups of sauce.
6. Bake at 350°F for about 20 minutes. I like to sprinkle the top of the sauce with a little extra parmesan cheese.
I love how bubbly, warm and delicious it gets when it bakes. Allow it to cool for a few minutes and then slice and serve it like you would a pie.
- Side salad
- Roasted vegetables
- Crusty bread
- My favorite breadsticks.
Make-ahead and Freezing Instructions:
To make ahead: Make the pie completely, but don’t bake it. Cover tightly with plastic wrap and refrigerate for several hours, until ready to bake. If you want to prepare it more than 1 day in advance, I would suggest not adding the pasta sauce until right before you bake it (otherwise liquid from the sauce may pool at the bottom of the pan while it sits in the fridge for so long).
To Freeze: Cook the noodles just barely until al dente (don’t overcook). Prepare the pie completely, but don’t bake it. Cool completely, then cover with a double layer of aluminum foil and freeze for up to 3 months. (Spray the bottom layer of aluminum foil with non-stick cooking spray).
Bake from frozen, covered, for about 1 hour and 15 minutes. Uncover and bake until heated through, about another 20-30 minutes. I like to serve with extra sauce, since some of the sauce will have soaked up in the noodles over time.
Consider trying these popular dinner recipes:
- Slow Cooker Pot Roast
- Sheet Pan Chicken Fajitas
- Honey-Lime Chicken Enchiladas
- Italian Grilled Cheese
- Gourmet Baked Mac N Cheese with Bacon
- Crispy BBQ Chicken Wraps
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- 8 ounces spaghetti noodles
- 1 cup freshly grated parmesan cheese
- 1/4 cup fresh basil leaves , chopped
- 3 Tablespoons butter
- 1 large egg
- salt and freshly ground black pepper , to taste
- 1 cup cottage cheese *
- 1 1/2 cups pasta sauce , homemade or a 12 oz. jar*
- Lightly grease a deep dish 9'' or 10'' pie plate with cooking spray.*
- Cook spaghetti noodles according to package directions. Drain, and add hot noodles to a large bowl.
- In a small bowl, beat the egg. Add the butter and the hot pasta. Toss until butter is melted. Add parmesan cheese, basil, and a little salt and pepper and toss everything gently to combine. Empty pasta mixture into prepared pie pan and pat down tight.
- Spread cottage cheese evenly over the top of the pasta. Spoon your favorite spaghetti sauce over top and smooth into an even layer.
- Bake at 350 degrees F for 20 minutes. Allow to cool for 5-10 minutes before slicing into wedges and serving.
- Store leftover spaghetti pie in the refrigerator for 3-4 days. Reheat in the microwave.
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I originally shared this recipe October 2017. Updated February 2020 with a video and simplified instructions.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Made this tonight for our dinner, and to bring to a friend who just broke her wrist. I always use recipes as a guideline and end up using what I have on hand. Since we’re in the middle of a move, I used Italian seasoning in place of basil. I also cubed up a wedge of Brie I had in the fridge and tossed it in with the pasta mixture. Plus, I added copious amounts of mozza cheese in the layers. Thank you!
Made this last night but I stuffed it, used passata as topping with basil & parmesan cheese, but I used too much & wouldn’t slice because the top was too runny, so I covered it with grated cheese & put it under the grill, that fixed it, but passata is too rich for me !!!
We love this recipe and make it on busy week nights. It’s a crowd pleaser at our house.
This is SO goooood, we devoured it! I adapted it a little: replaced some of the parm with nutritional yeast, used two eggs, and added a bit of leftover feta. Used Raos sensitive marinara sauce. Baked it a little longer too, about 30 minutes. This was a huge hit!! Adding Italian sausage or veggies would be great too! I posted about it on my Instagram page, @ThisNannyCooks.
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