Baked Spaghetti Pie
A cozy retro dinner your family will love! Today’s Baked Spaghetti Pie Recipe is a throwback to potlucks and Sunday suppers.
The first time I ever made a Baked Spaghetti Pie was in 1994. I remember the year specifically, because I had just graduated from high school and entered a pre-college internship for a year.
My boss had a really sweet family. After work I would occasionally babysit his kids and help his wife Lynn around the house.
She was pregnant with their fourth child and was trying to prep a freezer full of meals before she gave birth, to make it easier to feed the family once the baby came.
One Saturday I spent the entire day helping her turn freshly-picked apples into gallons of homemade apple sauce, making sausage and potato casseroles in foil pans, and making multiple baked spaghetti pies.
I was enamored by the idea of pressing spaghetti and meat sauce into pie pans, so it could be easily frozen and rewarmed later.
Spaghetti and meat sauce is always a crowd-pleaser.
Yet, turning it into a pie offers a fun twist, and it’s pretty darn handy!
Not only can you freeze and reheat this Baked Spaghetti Pie Recipe. They are also fabulous make-and-take dinners for sick friends, family’s with new babies, and for potlucks.
Everyone is excited to get their slice of spaghetti and meat sauce. Yet it seems to create less messy hands and faces than traditional spaghetti.
Double win!
Lynn told me she learned how to make her baked spaghetti pie recipe from her grandma. However, I have tweaked this recipe over the years, into a bigger Baked Spaghetti Pie with a surprise inside.
When you cut into my baked spaghetti pie recipe, you’ll find a silky layer of cream cheese!
It’s easy to multiply the recipe to make several pies at once.
If you plan to make a bounty of spaghetti pies to place in the freezer and give away, I suggest buying round or square 10 inch foil pans. Classic foil pie pans aren’t quite large enough.
You are going to love this recipe!
Baked Spaghetti Pie Recipe
Ingredients
- 16 ounces dried spaghetti
- 16 ounces ground beef
- 8 ounces ground Italian sausage
- 1 yellow onion, peeled and chopped
- 3 cloves garlic, minced
- 28 ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons dried Italian seasoning
- 1 teaspoon salt
- 3 large eggs
- 4 ounces cream cheese
- 1 cup shredded Italian cheese blend
Instructions
Preheat the oven to 350 degrees F. Grease a 9-10 inch springform pan, or a 9 inch deep-dish pie pan. If using a springform pan, wrap the outside in foil to avoid leakage.
- Place a large pot of salted water over high heat to boil. In a separate saucepot, add the ground beef, sausage, onions, and garlic. Brown the meat over medium heat for about 5 minutes, breaking into small pieces with a wooden spoon. Once the meat is cooked and the onions have softened, add the crushed tomatoes, tomato paste, Italian seasoning, and 1 teaspoon salt. Stir and simmer on low.
- Once the water is boiling, add the pasta and cook according to the package instructions, usually 6-9 minutes. Drain the cooked pasta.
- Separate out 2 cups of meat sauce and set aside. Add the cooked pasta to the remaining pot of meat sauce. Stir well to coat the pasta. Beat the eggs, then stir them into the spaghetti.
- Pour the spaghetti into the prepared pan. Press down to pack the pasta in the pan. Cut the cream cheese into thin slices and lay them over top of the pasta. Use a spatula to spread out the cream cheese.
- Pour the remaining meat sauce over the top of the pie. Sprinkle shredded cheese over the top. Bake for 25 minutes until the edges are crispy. Cool for at least 5 minutes before cutting and serving.
Recipe Notes
FREEZER INSTRUCTIONS: If you plan to make and freeze your Baked Spaghetti Pie, make the pie as instructed above, but do not bake. Wrap the pan thoroughly with foil and place in the freezer. When ready to use, heat the oven to 350 degrees F, and baked the frozen pie covered for 50-60 minutes. If making multiple pies, you can make and freeze them in 10 inch round or square foil baking pans. Traditional foil pie pans are not quite big enough.
only used one egg, sour cream and cream cheese, parma cheese, the spaghetti sauce was made with Italian an pork sausage, blended San Marzano tomatoes, macaroni noodles, easier to eat I think mixed with the cheese mixture , layer one layer of cheese and mac mixture m a layer of spaghetti sauce, layer of shredded cheddar cheese, repeat, top with More cheese baked covered 20 minutes, remove cover bake until bubbling and melted
The recipe calls for cream cheese, but it is not listed in the ingredients.
Hi Becky,
So sorry about that! It’s fixed now. Our recipe format has been glitchy and we are in the process of moving all our recipes to a new system. Thanks for your patience!
There are no amounts of cream cheese and mozzarella listed on this recipe?
Loved it! It was super fun to make…my husband thought it was hilarious.
he LOVES pasta so I baked him a cake! A spaghetti cake!
Delicious!
This is a dish my family used to make when I was a kid. We used drinking straw pasta a dozen eggs mozz cheese parm cheese ground beef in layers and leftover eggs on top. excellent with sauce and fried the next day! Can’t find drinking straw pasta anymore.
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In honor of Pi Day, I made this spaghetti pie last night and stored in fridge to bring to the office to feed several computer geeks for lunch today. I baked it in our office toaster oven and served with garlic bread and salad and everyone absolutely loved it. This is definitely a “keeper” recipe to be made again and again.
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Looks so yummy! Your pictures are pretty too….& I love the tip about the 10″ foil pans! Will buy these ASAP!
I love this!! For us, for sharing. Oh man I cannot wait to try.
This will blow my kids mind!
Love this ‘pie’ take on spaghetti!
This is so retro, I love it. I have heard about this recipe but never eaten it. Now I am most definitely going to try. I might put mozzarella instead of cream cheese. What do you think?