spaghetti pie

spaghetti pie pasta casserole

A nostalgic casserole born from the unexpected merging of two classic comfort foods: spaghetti + pie.

spaghetti pie pasta casserole

Upon first mention of the phrase spaghetti pie, you might scrunch your nose thinking this could be some ugly mash-up meant to be eaten only as a dare. But you’d be wrong. This is meant to be eaten for dinner two weeks straight during the recipe testing process. The hubs didn’t complain once because he’s also a spaghetti pie convert.

spaghetti pie pasta casserole

I grew up with this recipe being one of my favorites that my mom got from another family member. The epitome of a family recipe right here! And we all know that those can be some of the best as they bring back so many memories all in one dish.

This recipe also has several practical perks, too. First, it’s super easy. You can use store-bought tomato sauce or homemade. You can use leftover cooked spaghetti from a previous meal. And you can also easily double the recipe to freeze a second pie for one of those crazy weeks where you don’t have time for much of anything else. All this makes is quick practical + convenient! Lastly, it’s stinking delicious. What more could we ask?! 🙂

spaghetti pie pasta casserole with dog


spaghetti pie

  • Prep Time: 25m
  • Cook Time: 45m
  • Total Time: 1h 10m
  • Yield: 1 pie
  • Category:


  • 8 ounces dry, whole wheat spaghetti
  • 1/2 tablespoon oil
  • 1/2 bell pepper, diced
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt, plus additional to taste
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon ground cayenne pepper
  • 1 pound ground turkey, raw
  • 2 cups pasta sauce (homemade or store-bought)
  • 1 egg, large
  • 1/3 cup grated parmesan cheese
  • 1 cup cottage cheese (may also use ricotta)
  • 1/2 cup shredded mozzarella


  1. Preheat oven to 350ºF. Lightly grease a pie dish & set aside.
  2. Prepare dry spaghetti according to package instructions. While the pasta is boiling, heat oil over medium heat in a separate large skillet. Dice bell pepper, onion, and garlic.
  3. Drain pasta water & run pasta under cold water to cool. Allow the pasta to continue to drain in a colander to remove as much water as possible.
  4. Sauté bell pepper and onion until they begin to soften, about 5-7 minutes. Add minced garlic, giving it a quick stir before adding ground turkey. Season with salt & pepper to taste.
  5. Brown turkey until no longer pink, breaking up and combining with the vegetables as you go. Add basil, oregano, salt, garlic powder, & cayenne pepper. Stir to combine before mixing in pasta sauce.
  6. In a medium bowl, whisk together egg & a pinch of salt. Add cooked spaghetti, mixing until lightly coated with egg. Finally, stir in grated parmesan cheese until evenly distributed.
  7. Transfer spaghetti mixture to greased pie dish, gently pressing to create a large well in the center. Add cottage cheese into well. Next, pour meat sauce on top of cottage cheese leaving about a 1-inch border of spaghetti exposed for the "crust." Finally, sprinkle with mozzarella cheese.
  8. Bake, uncovered, for 20-30 minutes until edges are just lightly browned and cheese is melted. Let sit for at least 15 minutes before slicing and serving. Enjoy!

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