Spaghetti Pie Casserole
Spaghetti Pie Casserole is an easy pasta bake with ricotta cheese and cottage cheese that is the perfect easy weeknight dinner or take-and-bake dinner.
Spaghetti Pie Casserole RecipeÂ
This recipe for spaghetti pie casserole is the most comforting and easy meal. I love delivering this easy casserole to the door of my family and friends who need it. I can’t think of anything better to hand-off to somebody who’s just brought home a new baby, or needs some encouragement.
It is a hearty, budget-friendly casserole that is like a cross between a pasta bake and lasagna—super delish. This spaghetti bake is worthy of a spot in our weekly meal rotation—everybody enjoys it.
Like this baked spaghetti pie casserole, we also make this Spaghetti Mac and Cheese and this Fiesta Ground Beef and Noodle Skillet.
Save this Recipe
Enter your email address and we will send you this recipe to your mailbox for easy reference! Plus, we will send you our latest recipes every week!
Ingredients
- Angel hair pasta: Cooked according to pkg. directions, well drained
- Italian sausage: Browned, fats drained. You can substitute ground beef that has been seasoned with Italian spices.
- Spaghetti sauce: Choose your favorite.
- Shredded mozzarella cheese
- Roasted Garlic tomato sauce: I like to use Hunt’s.
- Grated parmesan cheese
- Unsalted butter: Melted. Feel free to substitute salted butter but you may need to adjust the salt below.
- Large eggs
- Cottage cheese
- Ricotta cheese– If you don’t like ricotta cheese, adjust the amount of cottage cheese as directed below.
- Granulated garlic
- Kosher salt
- Black pepper
How to make Spaghetti Pie Casserole
Preheat oven to 350ºF.
In a large skillet, add spaghetti sauce and tomato sauce to the cooked Italian sausage. Cook on medium until just warmed through.
In a large bowl, whisk together eggs, parmesan cheese and melted butter. Add cooked pasta, tossing to coat.
In another bowl, combine the cottage cheese and ricotta with the granulated garlic, salt, and pepper. Divide pasta mixture in half, placing the first half evenly into the bottom of a greased 9 x 13 pan.
Top pasta with half of the cottage cheese/ricotta mixture, half of the meat sauce, then half of mozzarella cheese; repeat layers one more time.
Cover the spaghetti casserole tightly with aluminum foil. Bake for 30 minutes. Remove foil and bake casserole an additional 20-25minutes, or until the casserole is hot throughout (165 degrees F. at the center) and golden brown and bubbly on top.
Let casserole rest for 5-10 minutes before serving.
Cut this recipe in half
Cut all the ingredient amounts in half and use an 8″ x 8″ baking dish when you’re ready to assemble.
What if you’re not a fan of ricotta cheese?Â
You can totally leave out the ricotta, but if you do so, you’ll need to increase the amount of cottage cheese to 3 cups.
Can you freeze this casserole?Â
This Baked Spaghetti Pie Casserole freezes well. I try to freeze my casseroles in aluminum pans, since I don’t want all my glass casserole dishes tied up in the freezer.
Wrap it tightly in foil, then covered twice in plastic wrap and labeled with baking instructions. This saves so much time later on.Â
Remove the casserole from the freezer, allowing it to thaw for a couple of days in the fridge. Add 10-15 minutes to the cooking time if baking it directly from the fridge.
More Yummy Pasta Recipes Your Family Will Enjoy
If you’re in search of a creamy, luscious twist on spaghetti pasta, Crockpot Chicken Spaghetti is an easy and delicious slow cooker meal that you’ll be making again and again.Â
Hillbilly Chili with Cinnamon Rolls is an easy homemade chili spaghetti we suggest serving with classic midwestern cinnamon rolls.
This Meatball Casserole with Garlic Bread is an easy meatball casserole recipe made with frozen garlic bread and frozen cooked meatballs. It has all the classic Italian flavors.
Spaghetti Pie Casserole
Ingredients
- 1 lb. angel hair pasta, cooked according to pkg. directions, well drained
- 1 lb. Italian sausage, browned, fats drained
- 26- oz jar spaghetti sauce
- 8- oz Hunt’s Roasted Garlic tomato sauce
- 2/3 cup grated parmesan cheese
- 6 Tbs. unsalted butter, melted
- 2 large eggs, beaten
- 2 cups cottage cheese
- 1 cup ricotta cheese
- 1 tsp. granulated garlic
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 4 cups shredded mozzarella cheese
Instructions
- Preheat oven to 350ºF.
- In a large skillet, add spaghetti sauce and tomato sauce to the cooked Italian sausage; cook until just warmed through.
- In a large bowl, whisk together eggs, parmesan cheese and melted butter; add cooked pasta, tossing to coat. In another bowl, combine the cottage cheese and ricotta with the granulated garlic, salt, and pepper.
- Divide pasta mixture in half, placing the first half evenly into the bottom of a greased 9 x 13 pan. Top pasta with half of the cottage cheese/ricotta mixture, half of the meat sauce, then half of mozzarella cheese; repeat layers one more time.
- Cover the spaghetti casserole tightly with aluminum foil. Bake for 30 minutes; remove foil and bake casserole an additional 20-25minutes, or until the casserole is hot throughout (165 degrees F. at the center) and golden brown and bubbly on top.
- Let casserole rest for 5-10 minutes before serving.
Notes
Nutrition
Originally published January 19, 2019. Updated October 19, 2024.
This Recipe was shared on The Country Cook Weekend Potluck and Southern Bite Meal Plan MondayÂ