Who loves a good, saucy pasta bake? This Oh Snap! Baked Spaghetti Pie Casserole is the best darn thing you can make for somebody who needs a good, comforting (carb-loaded) meal delivered to their door. I can’t think of anything better to hand-off to somebody who’s just brought home a new baby, or needs some encouragement….good food is always welcomed.
Oh Snap! Baked Spaghetti Pie Casserole Recipe
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When I’ve got a hungry clan to feed (and I always do!), I break out this recipe. This hearty casserole does the job no matter the event – a new baby, potlucks, funeral dinners….you name it. If you’ve got a crowd to feed keep this recipe hand. Oh Snap! Baked Spaghetti Pie Casserole is like a cross between a pasta bake and lasagna – super delish.
This baked spaghetti pie casserole is budget-friendly and will yield you a ton of food, all baked up in ONE. SINGLE. PAN. Also, it’s easy to assemble, features common ingredients that are typically on hand, and it provides left-overs for later….I love that characteristic in a casserole, don’t you? This spaghetti bake is so worthy of a spot in our weekly meal rotation – everybody enjoys it.
Easy Recipe Tips for Making Baked Spaghetti Pie Casserole
- Can you sub ground beef in place of the Italian sausage? Sure thing. But, because Italian sausage is seasoned more than plain ground beef, I’d add some Italian seasonings to the beef to jazz it up a bit….oregano, basil, fennel, paprika, garlic, etc.
- Can you cut this recipe in half if you’re not feeding an army? I’ve never done it, but I’m confident it would totally work. 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? 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? Yes! 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), wrapped tightly in foil, then covered twice in plastic wrap and labeled with baking instructions – this saves so much time later on. 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 –
Fiesta Ground Beef and Noodle Skillet
Cheeseburger-Stuffed Jumbo Pasta Shells
6-Ingredient Creamy Tortellini Pasta Skillet
Week-Night Spaghetti Pie
5-Minute Instant Pot Little Smokie Mac and Cheese
Italian Sausage and Ricotta Stuffed Pasta Shells in Creamy Marinara Sauce
Printable Recipe for Oh Snap! Baked Spaghetti Pie Casserole – Just Print and Go
Oh Snap! Baked Spaghetti Pie Casserole
- 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
- 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.
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Let’s Get You Cookin’,
This Recipe was shared on The Country Cook Weekend Potluck and Southern Bite Meal Plan Monday
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