How to Make Spaghetti Pie

This Spaghetti Pie recipe is my go-to casserole to bring to new moms or to friends who are recovering from surgery. It’s easy, makes a large amount of food, and everyone declares it to be delicious.

I first got this recipe when someone brought it to my sister-in law as a way to help out during a difficult week. My sister-in law posted a photo on Facebook and talked about how yummy it was, and soon all of her friends were asking for the recipe. The woman who prepared it for my relative was willing to share the recipe, and this is what she gave us.

It takes a little time to prepare this meal, so I like to prep this early in the day, put a foil cover over it, and stick it in the fridge until I’m ready to bake it.

First, you have to boil the pasta, cook the ground turkey, and mix the spaghetti sauce in with the meat.

spaghetti pie

Then drain the cooked noodles and add butter, beaten eggs, and Parmesan cheese. Press the noodle mixture into one or two casserole dishes.

spaghetti pie

Top the noodles with cottage cheese and the meat and sauce mixture.

spaghetti pie

Once the casserole is assembled, it bakes for a bit before getting topped with mozzarella cheese. The end result is cheesy, saucy, noodle-y deliciousness!

spaghetti pie

Spaghetti Pie


  • 1 lb. ground beef or ground turkey, browned and drained (sometimes I use just 1/2 a lb. because I’m not a carnivore.)
  • 1 jar spaghetti sauce
  • 24 ounces cottage cheese
  • 12-16 ounces cooked noodles
  • 4 tbsp. butter
  • 3 eggs
  • 4 ounces grated Parmesan cheese
  • Shredded mozzarella cheese for the top


Mix cooked pasta, eggs, butter, and Parmesan in a large pan (I usually mix it all in the Dutch oven I used to cook the noodles). Grease a 9×13* dish and press down the pasta mixture. Put cottage cheese on top. Mix spaghetti sauce with beef and layer the mixture on top. Cover with foil and bake at 350 degrees for 40 minutes. Remove cover and sprinkle with mozzarella. Put back into the oven to melt the cheese, for about 10 to 15 minutes. Let cool 10-15 minutes before serving.

*This recipe makes a ton of spaghetti pie. Rather than bake it all in a 9×13 casserole dish, which gets very full and sometimes drips over the sides, I prefer to separate it into two 8×8 or 9×9 dishes or into three pie pans. When I take spaghetti pie to new moms or friends recovering from health issues, I divide it between two square pans; I take one pan to my friends, and I feed the other to my family, so we get multiple meals with only one meal prep.

This dish freezes well, too, which is good if you’re dividing it into multiple casserole dishes. I cover the top with foil, use a Sharpie marker to label it with name and date and sometimes with baking instructions, and pop it in the freezer. I wait to add the mozzarella until after I’ve baked it for 40 minutes.

Serve spaghetti pie with a side salad and some garlic bread, and you’ve got a complete meal. Enjoy!

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