Spaghetti Pie

When I announce that spaghetti pie is for dinner, I wish you could witness the reaction on all five (yes, counting my husband) of my boy’s faces. They jump and spin around me like mini tornadoes, hugging and kissing me like there’s no tomorrow, all because I made them spaghetti pie. I’m kind of afraid they are going to find out just how simple this meal is and decide the hugs and kisses should be reserved for more time-intensive family favorites, but for now, I’ll take it.

If you aren’t familiar with spaghetti pie, please acquaint yourself immediately! We’ve been eating it for years and years and like the title of this post indicates, it truly is a family favorite. The reason I haven’t shared it with you yet (I know, I know, I feel a bit guilty) is because I’ve been spending the last five years on my life’s greatest work: perfecting spaghetti pie. And here it is! In all it’s perfected, spaghetti pie glory.

Honestly, this meal can’t be beat. It’s easy enough for a weeknight frenzy but delicious and satisfying enough for company. (And talk about the perfect take-in meal – this one’s a winner.) Think delicious, tender noodles suffused in a combination of creamy and red sauces and baked to perfection – saucy enough to eliminate tough, dried out noodles, and sturdy enough to hold it’s shape in delightful pie-shaped pieces. I’m telling you – it’s spaghetti pie perfection, people!

I can breathe a huge sigh of relief knowing I’ve finally posted this baby. Hope you love it as much as we do! It’s one of those meals I could serve all week and come the seventh night, my boys would still be cheering. However, I would be gagging. Not because I don’t love me some spaghetti pie but because I, for one, need a little diversity in dinner, no matter how glorious the meal is.

Spaghetti Pie

What To ServeDivine Breadsticks or Cheesy Garlic Bread
Steamed vegetable like broccoli or peas
Simple green salad (or something more fancy like this Gourmet Green Salad)

One Year Ago: Save Recipes to Your Own Personal Recipe Box!
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Spaghetti Pie

Yield: Serves 6

Spaghetti Pie

Note: If you aren't a cottage cheese fan, ricotta makes a great substitution and believe it or not, so does sour cream in this dish. A deep dish pie plate is necessary here. If you only have a standard, shallow pie plate, increase the size of the baking dish (even if it means using a square or rectangle dish).

Ingredients

  • 12 ounces thin spaghetti or vermicelli noodles
  • 1 pound lean ground beef or ground turkey
  • 1 small white or yellow onion, diced
  • 1 clove garlic, finely minced (or 1/2 teaspoon garlic powder)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 28-ounce can crushed tomatoes
  • 16-ounces tomato sauce
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 4 ounces light cream cheese, softened
  • 1/2 cup lowfat cottage cheese
  • 3/4 cup Parmesan cheese, divided
  • 3/4 cup mozzarella cheese, divided

Directions

  1. Lightly coat a deep 9 or 10-inch pie plate with cooking spray and set aside. Preheat the oven to 400 degrees F.
  2. In a large pot of boiling, salted water, cook the noodles until al dente according to package directions. While the noodles boil, heat a large 12-inch skillet over medium-high heat and add the ground beef or turkey, breaking it into pieces with a wooden spoon. Add the onion, garlic, salt and pepper. Cook, stirring occasionally and continuing to break up the meat, until the meat is cooked through, 5-7 minutes. Remove the skillet from the heat and drain the excess grease, if any. Return the skillet to medium heat and stir in the crushed tomatoes, tomato sauce, dried basil and oregano. Simmer the sauce over medium or medium-low heat for 10 minutes.
  3. When the noodles are done cooking, drain and return to the pot. Immediately stir in the cream cheese and toss the noodles by lightly lifting them up and over with tongs until the cream cheese is mostly melted. Stir in the cottage cheese, 1/2 cup of the Parmesan cheese and 1/2 cup of the mozzarella cheese. Toss until the noodles are evenly coated. Stir in 2 cups of the red sauce. Keep the remainder of the red sauce warm on the stove.
  4. Scrape the noodles into the prepared pie plate and using a flat spatula, press the noodles evenly into the dish so they are tightly pressed together and evenly flat across the top. Sprinkle the remaining 1/4 cup Parmesan and 1/4 cup mozzarella cheese across the top.
  5. Bake the spaghetti pie for 20-22 minutes, until it is hot and bubbly and the cheese is golden on top. Let the dish rest for 10 minutes. Cut into slices and serve with remaining red sauce.
http://www.melskitchencafe.com/spaghetti-pie-my-familys-favorite-dinner/
Recipe Source: Mel’s Kitchen Cafe

136 Responses to Spaghetti Pie {My Family’s Favorite Dinner}

  1. Stacey says:

    Amazing! Loved it. I’m totally on board with Mel — this is a good choice for a take-in meal.

  2. nancy says:

    Great recipe. Made it pretty close to directions, but only had half the amount of beef, but had 3 links of sweet Italian sausage. Also had a couple of carrots and half a red pepper so chopped those up and threw in with the onions – it was great! Even the picky 12 year old went in for seconds.

  3. Carrie says:

    This one was a huge hit at my house!! Definitely going into the rotation. Even my picky 6 year old devoured it! Thanks!! :)

  4. Becky says:

    Do you think a springform pan would work?

  5. Hank says:

    Thanks so much for this. I made this tonight for my 92 year old parents and my very difficult to please 23 year old niece. I followed to the recipe to the “t”, except that I used a can of diced tomatoes instead of crushed tomatoes (no difference really, I would think), and it was really awesome. Everyone loved it. My niece even asked to take some of what was left-over! I really appreciated how easy this recipe was to follow. Well done.

  6. Viktoriya says:

    So would the results be any different if the pie was to be made in an 8×8 inch square pan?

    • Mel says:

      Viktoriya – I am not sure. I have never tried it but it should work OK – the only thing is that it might be too much pasta for that type of pan so you will have to experiment.

  7. viktoriya says:

    How big would you suggest a square or rectangular pan to use if a pie pan is unavailable?

  8. Viktoriya says:

    Hi. Could I possibly use Monterey cheese instead of Mozzerella? I don’t have Mozzerella on hand. Would the taste be too different?

  9. viktoriya says:

    Can you use regular cream cheese instead of light?

  10. Viktoriya says:

    This is amazing!! I am the teenage baker in my family, and let me tell you, this spaghetti pie is one of the best things I’ve ever made! After deep consideration, I caved and bought a deep 9-inch pie plate just for this dish, and am so glad I did! It was gone in a matter of hours and satisfied many stomachs, so I will be making it again in the future for sure!!:)) Such a creative idea!

  11. Shellice M says:

    Let me start off by saying your blog rocks! I found it by doing a Google search for sweet and sour chicken. I chose your recipe from the search and it was amazing. Now I am hooked and you have a new fan.
    I make baked spaghetti all of the time.
    I adore pasta. And it makes THE BEST LEFTOVERS! Tried your recipe last night and it was a hit. I usually go with ricotta in my recipes, but when I try a new one, I like to use the ingredients suggested by the cook. And it was amazing. The only thing I did different was that I covered it with foil for the first 20 minutes. Only because I found that when make baked spaghetti, it keeps it from drying out the top layer of cheese and pasta.

  12. Shellice M says:

    Correction:
    Covered with foil for the first 10 minutes.
    :]

  13. Judy says:

    I thought I was in big trouble tonight when I went to make this. Somehow I was out of cream cheese and mozzerella! Have no fear. Subbed greek yogurt for the cream cheese and some leftover queso fresco ( left from your corn salad recipe) for the mozzerella. My husband did say it seemed less cream cheesy, but was still good enough for him to have seconds!

  14. I made this for dinner last night and it was a hit! All I had to say was it’s from Mel’s Kitchen when asked what we were having and they were on board. When they found out it was spaghetti, I was reveled as Queen again. :D Delicious last night as well as again today for my lunch. Extra sauce did it for me too. Numm numm nummm….

  15. Shonda says:

    Love your dish! And your blog! Thank you so much for sharing your tips, recipes and favorites.

  16. Susan says:

    How deep is the pie dish supposed to be? Thanks!

  17. ScampsGirl says:

    Hello! This is listed under your “Freezable” section. At what point to you freeze and how to you cook/reheat? Thanks!!

    • Mel says:

      ScampsGirl – I assemble it completely, let cool, cover with tin foil and freeze like that (without baking first) and freeze the extra sauce separately in a freezer bag. I bake it from frozen, covered, for about an hour and 15 minutes then uncover and bake until heated through (about another 30 minutes or so) and just reheat the sauce in a saucepan on the stove. Hope that helps!

  18. Jen says:

    Yummy! I tried it in the springform pan and it worked great.

    • [email protected] says:

      Hey Jen! This is Emily. I do some admin stuff for Mel. I wanted to make sure this was your e-mail before I acted like I knew you! I am impressed you are cooking with a new baby. She is adorable by the way. I am glad you liked this recipe. This is one of our families favorites as well.

  19. CHERYL STONEBARGER says:

    “Accidently” came across your website while searching for a recipe that I used to make for my grandkids when they were little (now 16 & 14) but had lost along the way in 1 of our moves.

    Love your style – love your recipes – and falling in love with your family. Big fan – and bookmarking this site!

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