This Baked Spaghetti Pie recipe is put together with a cheesy spaghetti crust, delicious layers of meat sauce and cottage cheese topped with melted cheese. You can make it ahead of time, so its perfect for those busy days.
Baked Spaghetti Pie is one of my all time favorite family ground beef recipes. The kids will be asking you to make it all the time! Double up the recipe as this dish freezes well.
The crust is combination of spaghetti, egg, butter and flavourful gruyere cheese, followed by creamy cottage cheese, then a zesty meat sauce layer, topped with melted mozzarella cheese.
Baked Spaghetti Pie
Baked Spaghetti Pie made with cheesy spaghetti crust topped with layers of meat sauce and cottage cheese, topped with melted cheese.
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Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 6
Calories: 689kcal
Ingredients
- 1/2 box spaghetti about 9 oz
- 2 tbsp butter
- 2 eggs beaten
- 1/2 cup gruyere cheese grated
- 1 1/2 cups cottage cheese
- 1 1/2 lbs ground beef
- 1 medium onion chopped
- 2 cloves garlic finely chopped
- 1/2 red pepper chopped
- 1/2 yellow pepper chopped
- 1 can (28oz) tomatoes drained and chopped
- 1 can (6oz) tomato paste
- 1 tsp sugar
- 2 tbsp fresh oregano or 1 tsp dried
- 1/2 tsp salt
- 1 tsp pepper
- 1 1/2 cups mozzarella cheese shredded
Instructions
- Brown ground beef with onions, garlic and peppers.
- Add tomato paste and diced tomatoes, combine well.
- Add sugar, oregano. Season with salt and pepper.
- Keep heated while you prepare the pasta.
- Cook spaghetti according to directions on box. (Don't overcook)
- Drain and return to pot.
- Mix in butter, eggs and gruyere cheese.
- Grease 10 inch pie plate, put spaghetti mix into pie plate. This is your "crust"
- Spread cottage cheese on top of spaghetti crust.
- Spoon ground beef mixture on top of cottage cheese layer.
- Bake uncovered for 20 minutes at 350 degrees. Then top with mozzarella and bake for an additional 5-10 minutes until cheese is melted and bubbly.
Nutrition
Calories: 689kcal | Carbohydrates: 36g | Protein: 42g | Fat: 40g | Saturated Fat: 18g | Cholesterol: 189mg | Sodium: 748mg | Potassium: 588mg | Fiber: 2g | Sugar: 4g | Vitamin A: 18.6% | Vitamin C: 39.4% | Calcium: 36.9% | Iron: 21.6%
Some of my other great family recipes! Favourite Spaghetti and Meat Sauce, and Shepherd’s Pie
Yes baking temperature is 350 degrees, thanks for catching that 🙂
Hi Donna, parmesan or romano cheese would also work well.
Stacy, the cottage cheese adds a nice flavour to the Spaghetti pie, and yes ricotta cheese would work as well.
That great! thanks for letting me know.
i cant wait to try ,my husband has been asking me to make this for years but can never find a receipe
thanks again for sharing 🙂
Hi Wendy, you will find this so simple to make that I’m sure your husband will be enjoying it more often!
Thanks Mark for the kind words, and nope crust doesn’t get hard just don’t over cook it 🙂
Do you need to drain the hamburger on this recipe ?
Hi Judy, I drain off the extra grease.
Love the Website Laureen, sorry it took so long for me to get here. I will share it with Ron as he will be making lots of meals now that he is retired. I will try the Baked Spagetti Pie first. Keep up the great site and thanks for sharing!
Thank you Barb, awesome to have Ron cooking. Everyone that has made the spaghetti pie loves it. He may also like the Irish Stew. Enjoy!
most times the meat will cook down and there should be no remaining grease or liquid. If there is drain right after browning prior to adding other ingredients.
Thanks for the tip, I note that in the instructions.
Hi- this looks great! Can it prepared ahead of time and cooked later? Thanks!
for sure Katie!
I’m wondering if you can substitute spaghetti squash instead of using pasta? I’m not super familiar spaghetti squash but I’m trying to incorporate veggie noodles in place of pasta.
Hi Michelle, I don’t think spaghetti squash would work for this recipe as the water content of spaghetti squash is much higher than pasta, but you can always experiment
This recipe looks very tasty. I am wondering how you would cook it once it is frozen?
I particularly like recipes that I can have on hand (in my freezer) to help out on busy days.
Prepare once — Eat twice– Perfect 🙂
Thank you for sharing your recipes.
Hi Joyce, I would cook it straight from frozen at 350º for about 1 to 1 1/2 hours. I am so glad you are enjoying the recipes I share.
Thank you so much for your prompt answer. I have another question. Do you bake the pie before freezing?
I only have glass pie plates that are 10″ and I know you can’t take them straight from the freezer and put them into a hot oven so I thought I would use some aluminum foil lasagna pans. (they are 11 3/4″ x 9 1/4″ x 1 1/2″) They are a bit too small , probably a 13″x 9″ would have worked better. Not as pretty as a round pie but should still work.
It smells delicious. Can’t wait to share it with the grandkids!
Thanks again, Laureen 🙂
Hi Joyce, can’t wait to hear how the grandkids like it. I think it would be best to freeze the pie before cooking, the cheese turns out better that way. You could make the pie in one of those foil pie plate to freeze. Hope you enjoy!
Hi! I want to make this but for a bigger crowd, do you think doubling the recipe and doing in a 13×9 glass baking dish would work okay? If so, what would you do to the times and temp? TIA!
Hi Angie, for sure doubling the recipe would work in 13×9 pan. Cooking time should be roughly the same. Enjoy!
Made the baked spaghetti tonight it was a great hit with wife and son,he even asked if there was leftovers
When kids ask for leftovers you know its a hit, thanks Steve.
Hi! I am meal planning for next week and would love to make this during the day, store in the refrigerator and then heat right before dinner. I’m thinking it could be a good pre-baseball dinner, when we need to eat early and clean up quickly. I’m assuming I’d just need to bake a little longer than 20 minutes if it’s chilled?
Also, my kids don’t love cheese. I know, what kid doesn’t like cheese??? So, I’m thinking about doing less than the 1-1/2 cups of mozzarella on top. Do you think I could get by with less and it would still bind together on top to slice like a piece of pie? Any ideas?
Hi Kelly, yes you would have to cook it longer than 20 minutes. I’m thinking 30 to 40 minutes. The spaghetti pie should still slice just fine with the reduction of cheese on top. Hope you enjoy the recipe.
I use Italian sausage instead of ground beef. I have also used ground beef, but the Italian sausage makes it so yummy.