Spaghetti pie was always one of my favorite meals growing up — it was my number one request every year for my birthday.
My mom’s spaghetti pie recipe calls for ground beef in the sauce, but I had a hunch that swapping it out for a mild ground sausage would take it to the next level. And I was so right! This is one of those meals that is sure to impress guests, but in reality, you can have it on the dinner table in under an hour. Or you can even prepare it ahead of time, so all you have to do is bake it up!
The “crust” is comprised of only four ingredients: spaghetti noodles, eggs, grated Parmesan cheese, and butter. When baked, it forms a firm and creamy base that’s the perfect complement to the zippy sausage tomato sauce topping.
The “filling” starts with mild ground Italian sausage and diced green peppers and onions. Stir in canned diced tomatoes, tomato paste, oregano, and garlic salt, plus a touch of sugar to counteract some of the acidity in the tomatoes. Layered over cottage cheese and topped with gooey mozzarella cheese, this is one flavorful pie!
I hope you’ll give my family favorite spaghetti pie recipe a try!
Ingredients:
- 10 oz. spaghetti (half the package plus a little extra)
- 3 tablespoons butter, plus a little extra to butter the pie plate
- 1/2 cup grated Parmesan cheese
- 3 eggs, well-beaten
- 1 lb. Johnsonville Mild Ground Italian Sausage
- 1 medium onion, chopped
- 1/2 cup green pepper, chopped
- 14.5 oz. can diced tomatoes
- 6 oz. can tomato paste
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic salt
- 16 oz. cottage cheese
- 3/4 to 1 cup mozzarella cheese, shredded
Instructions:
- Cook spaghetti according to package directions and drain. Stir in butter, Parmesan cheese and eggs.
- Press spaghetti mixture into a buttered 10-inch pie plate to form the crust.
- In a skillet, cook the Italian sausage, onion, and green pepper until vegetables are tender and meat is browned. Stir in diced tomatoes, tomato paste, sugar, oregano, and garlic salt. Heat through.
- Spread cottage cheese over bottom of spaghetti crust. Top with Italian sausage and tomato mixture.
- Bake uncovered in a 350-degree oven for 20 minutes.
- Sprinkle mozzarella cheese on top, and bake for an additional 5 minutes or until the cheese melts.
- Note: This can also be prepared ahead of time and refrigerated. Just cover the spaghetti crust edge with aluminum foil and bake at 350 degrees for 1 hour. Top with mozzarella cheese and bake for an additional 5 minutes or until the cheese melts.
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Beth @ Aunt B's Kitchen says
This is a great idea! Thank you for sharing it. My husband will love it.
Miss @ Miss in the Kitchen says
My mom used to make spaghetti pie and it was one of my favorites, I will have to make this for my kids!
Cindy says
Your pie looks wonderful!! Oh my mouth is watering for it!! I think I am going to have to make it for supper! Love, Mom
Nicole says
I would like to try this with ricotta swapped in for the cottage cheese. I hope it works!
Tara @ Unsophisticook says
I think ricotta would be a great substitution. I’d love to hear how it turns out!
Dena Millet says
This looks wonderful! YUM! I will be making it pesto because of tomato allergies, will let you know how it turns out!
Tara @ Unsophisticook says
Oh, I love pesto — I bet it’s delicious!