Spaghetti Pie

Spaghetti Pie in a casserole dish

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5 from 2 reviews

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


  • 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)


  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).