Baked Spaghetti Pie

Baked Spaghetti Pie Recipe: A family dinner with the essence of cozy spaghetti and meat sauce, baked into a pie. Cut and serve whole pieces!

Nostalgic Spaghetti Pie

The first time I ever made a Baked Spaghetti Pie was in 1994. I remember the year specifically because I had just graduated from high school and entered a pre-college internship for a year.

My boss had a really sweet family. After work, I would occasionally babysit his kids or help his wife Lynn around the house.

She was pregnant, with their fourth child, and was trying to prepare a freezer full of meals before she gave birth, to make it easier to feed the family once the baby came.

One Saturday I spent the entire day helping her turn freshly-picked apples into gallons of homemade applesauce, making sausage and potato casseroles in foil pans, and making multiple baked spaghetti pies.

I was enamored by the idea of pressing spaghetti and meat sauce into pie pans, so it could be easily frozen and rewarmed later.

Spaghetti Pie Recipe with Cream Cheese!

Lynn told me she learned how to make her baked spaghetti pie recipe from her grandma. It was a simple, but comforting recipe.

However, I have tweaked this recipe over the years, into a bigger Baked Spaghetti Casserole with a surprise inside.

When you cut into my baked spaghetti pie recipe, you’ll find a silky layer of cream cheese!

Here’s what else you’ll need to make delicious this baked spaghetti pie with cream cheese:

• Spaghetti – For this recipe you’ll need spaghetti noodles! Cook according to package directions.
• Ground Beef – Deliciously rich protein that is usually found in spaghetti meat sauce.
• Ground Italian Sausage – You can either use mild or hot. It’s your choice.
• Yellow Onion – The perfect balance of zesty and sweet flavors to enhance the sauce.
• Garlic – The more the merrier.
• Crushed Tomatoes – For tangy texture and taste.
• Tomato Paste – Super concentrated tomato flavor.
• Italian Seasoning – To add perfect italian herb flavor.
• Eggs – The eggs help bind all the ingredients together so that you can slice and serve it easier.
• Salt – To enhance flavors.
• Italian Cheese Blend – This fabulous cheesy addition tops the whole pie!

How To Make Baked Spaghetti Pie Casserole

1. Preheat the oven to 350 degrees F. Grease a  9-10 inch springform pan, or a 9 inch deep-dish pie pan. If using a springform pan, wrap the outside in foil to avoid leakage.
2. Place a large pot of salted water over high heat to boil. Once the water is boiling, add the pasta and cook pasta according to the package instructions, usually 6-9 minutes. Drain the cooked pasta.
3. In a separate saucepot, add the ground beef, sausage, onions, and garlic. Brown the meat over medium heat for about 5 minutes, breaking into small pieces with a wooden spoon. Once the meat is cooked and the onions have softened, add the crushed tomatoes, tomato paste, Italian seasoning, and salt. Stir and simmer on low.

4. Separate out 2 cups of meat sauce and set aside. Add the cooked pasta to the remaining pot of meat sauce. Stir well to coat the pasta. Beat the eggs, then stir them into the spaghetti.
5. Pour the spaghetti into the prepared pan. Press down to pack the pasta in the pan. Cut the cream cheese into thin slices and lay them over top of the pasta. Use a spatula to spread out the cream cheese.
6. Pour the remaining meat sauce over the top of the pie. Sprinkle shredded cheese over the top. 
7. Bake for 25 minutes until the edges are crispy. Cool for at least 5 minutes before cutting and serving.

Get the Printable Baked Spaghetti Pie Recipe Below!

Make Ahead Spaghetti Pie Casserole

Spaghetti and meat sauce is always a crowd-pleaser.

Yet, turning it into a pie offers a fun twist, and it’s pretty darn handy! Not only can you freeze and reheat this Baked Spaghetti Casserole Recipe. They are also fabulous make-and-take dinners for sick friends, family’s with new babies, and potlucks.

How To Freeze Baked Spaghetti Pie with Cream Cheese

If you plan to make and freeze your Baked Spaghetti Pie, make the pie as instructed above, but do not bake. Wrap the pan thoroughly with foil and place in the freezer.

When ready to use, heat the oven to 350 degrees F, and bake the frozen pie covered for 50-60 minutes.

Everyone is excited to get their slice of spaghetti and meat sauce. Yet it seems to create less messy hands and faces than traditional spaghetti.

Double win! You are going to love this recipe.

Frequently Asked Questions 

How Long Does This Recipe Last In The Fridge?

You can store this recipe in the fridge inside an airtight container for 3 to 5 days. 

Can I Make This With Spaghetti Squash?

Yes, but it might be a little runny, since pasta absorbs moisture, and spaghetti squash releases it. If you give it a try, place a rimmed baking sheet under the springform pan to catch any drippage.

What Should I Do If I Forgot The Eggs?

Honestly, in this case, I would skip them. The pie won’t hold together as well, but will still taste delicious!

Can I Make More Than One Pie At A Time?

It’s easy to multiply the recipe to make several pies at once. If you plan to make a bounty of spaghetti pies to place in the freezer and/or give away, I suggest buying round or square 10-inch foil pans. Classic foil pie pans aren’t quite large enough.

More Spaghetti Recipes to Try!

• Low Carb Spaghetti and Meatballs Recipe
• Easy Instant Pot Bang Bang Shrimp Pasta Recipe
• One Pot Spaghetti Carbonara Recipe
• Roasted Red Pepper Marinara Recipe
• One-Pot Sunday Gravy Recipe

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Baked Spaghetti Pie Recipe

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Baked Spaghetti Pie Recipe: A family dinner with the essence of cozy spaghetti and meat sauce, baked into a pie! Cut and serve whole pieces!

Servings: 10 slices

Ingredients

US Customary – Metric

• 16 ounces dried spaghetti
• 16 ounces ground beef
• 8 ounces ground Italian sausage
• 1 yellow onion, peeled and chopped
• 3 cloves garlic, minced
• 28 ounces crushed tomatoes (1 can)
• 2 tablespoons tomato paste
• 2 tablespoons dried Italian seasoning
• 1 teaspoon salt
• 3 large eggs
• 4 ounces cream cheese
• 1 cup shredded Italian cheese blend

Instructions

• Preheat the oven to 350 degrees F. Grease a  9-10 inch springform pan, or a 9-inch deep-dish pie pan. If using a springform pan, wrap the outside in foil to avoid leakage.
• Place a large pot of salted water over high heat to boil. In a separate saucepot, add the ground beef, sausage, onions, and garlic. Brown the meat over medium heat for about 5 minutes, breaking into small pieces with a wooden spoon. Once the meat is cooked and the onions have softened, add the crushed tomatoes, tomato paste, Italian seasoning, and 1 teaspoon salt. Stir and simmer on low.
• Once the water is boiling, add the pasta and cook according to the package instructions, usually 6-9 minutes. Drain the cooked pasta.
• Separate out 2 cups of meat sauce and set aside. Add the cooked pasta to the remaining pot of meat sauce. Stir well to coat the pasta. Beat the eggs, then stir them into the spaghetti.
• Pour the spaghetti into the prepared pan. Press down to pack the pasta in the pan. Cut the cream cheese into thin slices and lay them over top of the pasta. Use a spatula to spread out the cream cheese.
• Pour the remaining meat sauce over the top of the pie. Sprinkle shredded cheese over the top. Bake for 25 minutes until the edges are crispy. Cool for at least 5 minutes before cutting and serving.

Video

Notes

Freezer Instructions: If you plan to make and freeze your Baked Spaghetti Pie, make the pie as instructed above, but do not bake. Wrap the pan thoroughly with foil and place in the freezer. When ready to use, heat the oven to 350 degrees F, and baked the frozen pie covered for 50-60 minutes. If making multiple pies, you can make and freeze them in 10 inch round or square foil baking pans. Traditional foil pie pans are not quite big enough.

Nutrition

Serving: 1slice, Calories: 449kcal, Carbohydrates: 42g, Protein: 21g, Fat: 21g, Saturated Fat: 8g, Cholesterol: 116mg, Sodium: 598mg, Potassium: 613mg, Fiber: 3g, Sugar: 6g, Vitamin A: 485IU, Vitamin C: 9.2mg, Calcium: 88mg, Iron: 3.5mg

Course: Main Course

Cuisine: American, Italian

Author: Sommer Collier

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