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If you’ve never had spaghetti pie, by the end of this post, you will be wondering where it has been all your life! Where do I even begin? Should we start with the fact that it’s one of my favorite pasta dishes I’ve made to date? Or how about the fact that it comes together faster than lasagna, yet still earns the same type of rave reviews? I haven’t even mentioned the part about how it heats up fabulously as leftovers and can be made in advance. Spaghetti pie is one of those recipes you will find yourself making week after week after week, it’s a family favorite!
You will start by chopping up a few green onions, a small yellow onion, and shredding some cheddar and monterrey jack cheese. Use any cheeses that you’d like, I used cheddar and monterrey jack because that’s what I had on hand. Mozzarella cheese would be another good option.
Next, cook one pound of spaghetti according to package directions. While the spaghetti is cooking, in a large skillet, drizzle a bit of olive oil and cook the chopped yellow onions for a few minutes. Then add in 1 pound of Italian sausage or lean ground beef and sauté until the meat is cooked through. Drain any excess fat. Season the Italian Sausage with garlic powder, oregano, and red pepper flake, then stir in 3 cups pasta sauce. Simmer the meat/sauce mixture on low for 10 minutes.
Drain the pasta when it’s done cooking, then stir in the remaining 2 cups pasta sauce. Grease the bottom of a large 9 x 13 inch casserole dish and arrange the pasta/sauce. I add some pasta sauce in with the pasta so that it doesn’t dry out as it bakes. Some spaghetti pies just place dry pasta in the casserole dish, and it dries out as it bakes. Not good! Definitely be sure to add in some sauce with the noodles.
In a large bowl combine 8 ounces cream cheese with 3/4 cup sour cream, 1 teaspoon Italian seasoning, and 1/4 cup chopped green onions. Place dollops of this cheesy mixture over the pasta.
Using a spatula, spread the cheese mixture over the entire pan of pasta. Next, pour the meat/sauce mixture on top of the cheese layer.
Top with 2 and 1/2 cups cheese of your choice, then bake in a 350 degree oven for 30 minutes, or until the cheese is ooey gooey and melted.
Garnish the Spaghetti Pie with a few additional green onions if you’d like, and allow it to rest a few minutes before serving it.
Are you low carbin’ it? You could always turn this into a lightened up, healthier spaghetti pie by using roasted spaghetti squash along with low/no fat cheeses.
Spaghetti Pie serves a crowd, so it’s great for entertaining! And, as I mentioned, it heats up fabulously as leftovers. I absolutely love that it is faster to make than lasagna, yet everybody loves it just as much!
Creamy, satisfying, and oh so cheesy, spaghetti pie! You could easily make this ahead of time, then heat it right before serving. It’s a fabulous way to use up any leftover pasta you have sitting in the pantry (am I the only one that ends up with partial boxes of pasta?).
Is there anything more comforting than baked pasta with lots o’ cheese? I think not!
- 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 flake
- 3/4 teaspoon garlic powder
- 8 ounce package cream cheese, softened
- 3/4 cup sour cream
- 1 teaspoon Italian Seasoning
- 3 scallions, chopped (reserve a few for garnish)
- 1 1/2 cups cheddar cheese
- 1 cup monterrey jack cheese
- Pre-heat your oven to 350 degrees.
- Cook pasta according to package directions. When it’s done cooking, drain the water then stir in 2 cups pasta sauce.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute yellow onion until it’s just about done. Add in Italian Sausage and continue cooking until the meat is cooked through. Drain any excess fat. Stir in 1 teaspoon oregano, 1/2 teaspoon red pepper flake and 3/4 teaspoon garlic powder. Stir in remaining 3 cups pasta sauce and simmer for about 10 minutes.
- Spray a 9 x 13 inch casserole dish with non-stick spray. Arrange the pasta that you tossed with sauce in the bottom of the pan.
- In a small bowl combine softened cream cheese, sour cream, most of the scallions (reserve a few for garnish), and 1 teaspoon Italian Seasoning.
- Drop spoonfuls of this cheesy mixture on top of the pasta, then use a spatula to spread it evenly over the pasta.
- Pour the meat/sauce mixture over the cheese layer, then top with 1 and 1/2 cups cheddar cheese and 1 cup monterrey jack cheese. Bake for 30 minutes, or until the cheese is ooey gooey and melted.