This Spaghetti Pie was originally posted on March 14, 2020. Since that post I have revamped the recipe and let me tell you the change was worth it. So if you really liked the original post, I hope you wrote it down or can at least access it on our old blog. Don’t be fooled by the word “pie”–there is no true crust in this dish. The pasta/egg/parmesan combination becomes a kind of “crust”. The original recipe–which I got from a good friend from church–was meatless but I have just found that the addition of some Italian sausage made this recipe pop.
Another change that I made was to double the recipe in order to serve more people, because we have more family to feed right now and I like to share. Instead of serving this in a pie plate, we used a glass 9 x 13 baking dish.
I served this with a simple tossed salad with a plethora of dressing choices–we like the Olive Garden Italian or homemade buttermilk Ranch. It would be great to use some kind of bread item and these puff pastry breadsticks would make a very tasty addition to your plate.
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Spaghetti Pie
Description
Spaghetti Pie. I could eat it all day long. Tasty one-dish meal that even little ones can eat without slurping their noodles.
Ingredients
- 1/2 lb. mild Italian Sausage
- 16 ounces angel hair pasta, cooked by package directions
- 4 tablespoons olive oil
- 4 large eggs, well-beaten
- 1 1/2 cups shredded Parmesan cheese, divided
- 2 cups whole milk Ricotta cheese
- 1/2 cup cottage cheese (I had a little to use from the fridge, so why not?)
- 2 cups marinara sauce
- 1 cup shredded Mozzarella cheese
Instructions
Preheat oven to 350 degrees F.
Brown the sausage in a medium skillet on medium to medium-high heat. Add marinara sauce and mix until combined. Set aside.
Drain pasta well, then place in large bowl and toss with the olive oil. Stir in eggs and 1 cup of Parmesan. Pour pasta mixture into a greased 9 x 13 glass baking dish. Form into a “crust” by pushing pasta up the sides of the dish, forming an indentation down the middle.
Combine cottage and Ricotta cheeses and spoon over the crust. Top with marinara meat sauce.
Bake for 25 minutes.
Top with Mozzarella (use more if you want!) and remaining Parmesan and bake another 5 minutes, or until cheese is melted.
- Cool 10 minutes before cutting.
