Apparently I have been living under a rock! This Easy Baked Spaghetti Pie has been around forever and it IS easy and SO delicious! Layers of meat, cheese, a rich tomato sauce and spaghetti, create this spaghetti dinner in pie form!
Bring a large pot of salted water over high heat to boil for pasta. In a separate large saucepan, over medium heat, melt butter and swirl in olive oil. Saute onions for about 7 minutes until translucent and browned slightly, add garlic and stir for 1 minute. Add ground beef and sausage, breaking up and cook until browned.
Add crushed tomatoes, tomato paste, Italian seasoning and salt, stir well and simmer on low.
Once water for pasta is boiling, add pasta and cook according to package, al dente. Drain and reserve pasta.
Remove 2 cups of meat sauce, set aside. Add cooked pasta to remaining meat sauce and stir well to coat pasta. Beat eggs, add a little bit of meat sauce to egg mixture stirring to temper the eggs, then stir into the spaghetti mixture.
Place spaghetti into prepared pan, pressing down to fit into pan (I used a sheet of waxed paper). Slice the cream cheese into thin slices and lay on top of pasta, or place ricotta by tablespoons dotting evenly over pasta. Use wax paper or spatula to spread out cheese.
If using, layer slices of mozzarella cheese. Sprinkle with a little extra Italian Seasoning. Pour remaining meat sauce evenly over top of pie. Sprinkle shredded cheese over top and bake for 25 minutes until edges are crispy. Cool for 5 minutes before cutting. Delicious leftover and reheated.
Notes
Make Ahead & Freezer Instructions
Bake and assemble the entire pie up until baking, cool completely, then wrap well in plastic wrap and refrigerate up to one day. When ready to bake, bring to room temperature while preheating the oven.
Freeze Unbaked Spaghetti Pie
Make sure that your pasta pie is cooled completely, then wrap well in two layers of foil, if possible place in airtight baggie; freezing up to 3 months. Thaw overnight in fridge and bake as directed.To bake from frozen, keep spaghetti pie covered in foil and bake for about 60 minutes, then remove foil and bake an additional 20-30 minutes until hot. To check, stick a butter knife in the middle, leave there for a few seconds, if heated through the knife will be hot.If you are making multiples, use disposable foil baking pans, deep dish work best. Or line a pan with foil, prep the recipe, freeze and remove from pan, wrapping in plastic wrap or baggie, thereby not using one of your pans in the freezer.Leftovers | Store leftover spaghetti pie, covered or in an airtight container in the fridge up to 5 days.Freeze | This spaghetti pie freezes great! Cool pie completely, then either wrap in single servings, or cover with plastic wrap, then with foil - freeze up to 3 months.Reheat | To reheat ideally, thaw the frozen spaghetti pie overnight in fridge, then bake covered at 375 degrees for 30 minutes, then uncover and bake additional 10 minutes. If baking from frozen, keep covered and bake additional hour at 350 degrees, removing foil last 10 minutes.
Variations & Substitutions
Try a different noodle! Spaghetti works best, but Penne, Rigatoni and others would work well too! You may even be able to use zoodles, use uncooked!
Omit the meat and make it vegetarian
Try spicy Italian Sausage or ground turkey
Add some red pepper flakes if you like it spicy
Try using different Italian cheeses, or throw caution to the wind and use Jack, Cheddar or your favorite cheese.
Replace the cream cheese with ricotta, or use cottage cheese!