If you’ve never tried spaghetti pie, you’re in for a treat. This cheesy, comforting casserole comes together faster than lasagna, reheats beautifully, and can be assembled ahead of time. It’s an easy family favorite that makes excellent leftovers and is perfect for feeding a crowd.
Begin by chopping a few green onions and one small yellow onion. Shred your cheeses—this recipe uses cheddar and Monterey Jack, but mozzarella or other melting cheeses work well too. The combination of cheeses creates a rich, creamy texture that complements the pasta and savory meat sauce.
Cook 1 pound of spaghetti according to package directions. While the pasta cooks, heat a tablespoon of olive oil in a large skillet and sauté the diced yellow onion for a few minutes. Add 1 pound of Italian sausage or lean ground beef and cook until browned; drain any excess fat. Season the meat with garlic powder, oregano, and red pepper flakes, then stir in 3 cups of pasta sauce and simmer on low for about 10 minutes to meld the flavors.
When the spaghetti is done, drain it and toss it with the remaining 2 cups of pasta sauce. Grease a 9 x 13-inch casserole dish and spread the sauced pasta evenly in the bottom. Adding sauce to the noodles before baking keeps the casserole moist—skip this step and the pasta can dry out as it bakes.
In a bowl, combine an 8-ounce package of softened cream cheese, 3/4 cup sour cream, 1 teaspoon Italian seasoning, and about 1/4 cup chopped green onions. Drop spoonfuls of this creamy mixture over the pasta.
Use a spatula to spread the cream cheese mixture into an even layer. Spoon the meat and sauce mixture over the cheese layer, then top everything with 2 1/2 cups of shredded cheese of your choice.
Bake in a 350°F oven for about 30 minutes, or until the cheese is melted and bubbly. Let the casserole rest for a few minutes before serving so it sets up for cleaner slices.
Garnish with the reserved green onions if desired. For a lighter, lower-carb version, substitute roasted spaghetti squash for the pasta and choose low-fat cheeses. Spaghetti pie is ideal for entertaining, reheats well, and is a fantastic way to use up leftover pasta.
Rich, creamy, and satisfying, spaghetti pie offers all the comfort of baked pasta with less effort than lasagna. You can assemble it ahead of time and bake just before serving. It’s especially handy when you have partial boxes of pasta to use up.
Is there anything more comforting than baked pasta smothered in cheese? This recipe delivers that cozy, cheesy goodness every time.
INGREDIENTS
- 1 pound spaghetti, cooked according to package directions
- 5 cups pasta sauce, divided
- 1 pound ground Italian sausage or ground beef
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 teaspoon oregano
- 1/2 teaspoon red pepper flakes
- 3/4 teaspoon garlic powder
- 8 ounces cream cheese, softened
- 3/4 cup sour cream
- 1 teaspoon Italian seasoning
- 3 scallions, chopped (reserve a few for garnish)
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
DIRECTIONS
- Preheat oven to 350°F.
- Cook pasta according to package directions. Drain and stir in 2 cups of pasta sauce.
- Heat olive oil in a large skillet over medium. Sauté diced onion until softened. Add Italian sausage and cook until browned; drain excess fat. Season with oregano, red pepper flakes, and garlic powder. Stir in remaining 3 cups pasta sauce and simmer for about 10 minutes.
- Spray a 9 x 13-inch casserole dish with nonstick spray. Spread the sauced pasta in the bottom of the dish.
- In a bowl, combine softened cream cheese, sour cream, most of the scallions (reserve some for garnish), and Italian seasoning. Drop spoonfuls of the mixture over the pasta and spread evenly with a spatula.
- Pour the meat and sauce over the cheese layer. Top with shredded cheddar and Monterey Jack cheeses.
- Bake 30 minutes, or until the cheese is melted and bubbly. Let rest a few minutes before serving.
Recipe from
CenterCutCook