Spaghetti Pie

Sometimes you just need a piece of cheesy spaghetti pie

My mom used to make a version of this when I was a kid, but it was more pizza-ish and she called it spaghetti pizza style.

This version is al dente spaghetti tossed with a flavorful pesto tomato sauce, fresh and dried Italian herbs and plenty of Parmesan and mozzarella.

It’s baked until the cheeses are extra melty and ooey gooey.

Serve with a green salad and you have a wonderful, cozy meal.

How to make spaghetti pie

Featured Ingredients

• Spaghetti: The feature of this dish, cooked to al dente.
• Italian sausage: You can use pork or turkey Italian sausage, or use ground beef, turkey or pork.
• Spinach: An easy dish to add greens to! Add several handfuls – it cooks down with the garlic.
• Fresh and dried herbs: Italian herbs like basil and parsley are *chefs kiss*.
• Marinara: Your favorite homemade or store-bought.
• Cottage cheese: To make it kind of lasagna-y.
• Parmesan and mozzarella: For that ooey gooey cheese layer on top.
• Pesto: To add a rich, herby olive oil flavor. It just boosts everything.
• Eggs: To hold everything together.

Step-by-Step Instructions

1. Preheat the oven to 350 degrees.
2. Bring a large pot of water to a boil.
3. Cook pasta according to package directions. Drain and set aside.
4. In a Dutch oven or stove-top casserole dish, heat olive oil to medium.
5. Add the sausage and sauté 5-7 minutes or until lightly browned and cooked through, breaking into small pieces as you sauté.
6. Add the spinach and garlic and sauté another 2-3 minutes or until the spinach is wilted.
7. Stir in the Italian seasoning and crushed red pepper flakes.
8. Remove from the heat.
9. In a medium bowl, whisk together the marinara, cottage cheese, pesto, eggs, salt and black pepper until thoroughly combined.
10. Using tongs, toss the marinara and cooked spaghetti into the casserole dish with the sausage mixture until combined and spread into one layer.
11. Top with the shredded mozzarella.
12. Bake 28-32 minutes or until set.
13. Turn the oven to a broil for 2-3 minutes or until cheese is bubbly and lightly browned.
14. Remove from the oven and let sit 5-10 minutes.
15. Cut into wedges and serve with freshly grated Parmesan and parsley (if using).

Recipe Tips and Tricks

1. Use your favorite tomato sauce: If you have a favorite recipe for homemade tomato sauce, I highly recommend using it here.
   1. But on the contrary, if you have a favorite jarred marinara and you’re low on time, you should use it here.
2. Add veggies: We added loads of spinach to this spaghetti pie, but feel free to add additional veggies, like mushrooms, onions and even more greens.
3. Pick any pasta: If you’re looking for an even higher protein version, you can use a pasta like Barilla Protein Plus or try out a chickpea or lentil-based pasta.
   1. I haven’t tried it with the chickpea or lentil varieties, but I can really get behind the Protein Plus (it is also fortified with omega 3s and fiber!).
   2. You can also use a veggie-based pasta, a lower carb pasta or gluten free pasta.
4. Add pesto: The pesto is there to boost the herbaciousness and depth of flavor of the pie, but if you don’t have any, skip over it and make it without.
   1. I do suggest having some pesto on hand because it really does enhance so many things.
   2. You can make your own and freeze it in ice cube trays or in a small freezer-safe container, or buy a little jar and use it in several dishes that week – you won’t be sad.

Cozy pasta recipes to try:

• Lemon Asparagus Pasta
• Cheesy Taco Pasta
• Chicken Parmesan Pasta Bake
• Caprese Pesto Pasta Salad
• Pasta Calabrese with Artichokes

Spaghetti Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Baked spaghetti pie with spinach, garlic, pesto and mozzarella.

• Author: Julie Andrews
• Prep Time: 10-15 mins
• Cook Time: 40-45 mins
• Total Time: 50-60 mins
• Yield: Serves 8
• Category: Entree
• Method: Stove-Top, Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• ½-pound whole grain spaghetti
• 1 tablespoon olive oil
• ½-pound natural turkey or pork Italian sausage (or ground beef, chicken or turkey)
• 3–4 cups fresh spinach, chopped
• 4–5 cloves garlic, minced
• 1 tablespoon Italian seasoning
• ¼ teaspoon crushed red pepper flakes
• 2 24-ounce jars marinara
• ½ cup cottage cheese
• 2 tablespoon basil pesto
• 2 large eggs
• ½ teaspoon coarse salt
• ½ teaspoon ground black pepper
• 1 cup shredded mozzarella cheese
• ¼ cup freshly grated Parmesan
• ¼ cup flat-leaf Italian parsley, chopped (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350 degrees.
2. Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and set aside.
3. In a Dutch oven or stove-top casserole dish, heat olive oil to medium. Add the sausage and sauté 5-7 minutes or until lightly browned and cooked through, breaking into small pieces as you sauté. Add the spinach and garlic and sauté another 2-3 minutes or until the spinach is wilted. Stir in the Italian seasoning and crushed red pepper flakes. Remove from the heat.
4. In a medium bowl, whisk together the marinara, cottage cheese, pesto, eggs, salt and black pepper until thoroughly combined. Using tongs, toss the marinara and cooked spaghetti into the casserole dish with the sausage mixture until combined and spread into one layer. Top with the shredded mozzarella.
5. Bake 28-32 minutes or until set. Turn the oven to a broil for 2-3 minutes or until cheese is bubbly and lightly browned. Remove from the oven and let sit 5-10 minutes.
6. Cut into wedges and serve with freshly grated Parmesan and parsley (if using).

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 324
• Sugar: 5g
• Sodium: 518mg
• Fat: 16g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 4g
• Protein: 17g
• Cholesterol: 78mg