This hearty Italian dish makes a simple spaghetti dinner using ground Italian sausage. We enjoy it as a speedy weeknight dinner that's budget friendly and a family favorite.
Prep Time: 20 minutesminutes
Cook Time: 35 minutesminutes
Total Time: 55 minutesminutes
Servings: 8pieces
Calories: 277kcal
Author: Chef Alli
Ingredients
6oz.spaghetti, broken into thirds
1egg, beaten
1/3cupgrated Paramesan cheese
1-2Tbs.unsalted butter, cut into pieces
1egg, beaten
1cupsmall curd cottage cheese, may substitute 1/2 cup cottage cheese combined with 1/2 cup ricotta cheese, if desired
1/2tsp. red pepper flakes
kosher salt and freshly ground black pepper, to taste
1/2 lb.bulk pork Italian sausage, may use more sausage if desired
1/2tsp.granulated onion
8oz.pizza sauce
1/2cupshredded mozzarella cheese
Instructions
Preheat the oven to 350 degrees F. Cook the spaghetti according to the package directions; drain well.
To make the spaghetti crust, in a medium mixing bowl combine 1 beaten egg with the Parmesan cheese and butter; add the warm cooked spaghetti, tossing well to combine.
Press the prepared spaghetti mixture against the bottom and sides of a well-greased 9-inch deep dish pie plate to form an even crust.
In a medium mixing bowl, combine the remaining beaten egg with the cottage cheese, and the red pepper flakes; season to taste with salt and pepper. Spread this mixture over the spaghetti crust; set aside.
Meanwhile, in a large skillet, cook the sausage until browned and cooked throughout; drain any fats that have accumulated in the skillet. Stir in the pizza sauce, cooking until heated throughout. Spoon mixture over cottage cheese mixture; cover the spaghetti pie loosely with foil. Bake, covered, in a preheated 350 degree oven for 20 minutes.
Remove the foil; sprinkle with mozzarella. Bake, uncovered, for 5-10 minutes longer or until mozzarella is melted and bubbly and the spaghetti pie is hot throughout. (160 degrees F. at the center of the pie.)
Notes
Tips for Making Spaghetti Pie
Can I substitute other types of ground meat for the Italian sausage in this recipe?
Surely. I often substitute ground venison in this Fiesta because we’ve always got a freezer full. You could also substitute ground bison, ground turkey, or ground chicken, too.
What’s the best way to brown ground beef so it’s really flavorful?
Such a great question! Before adding your ground beef (or any ground meat, for that matter) to the skillet, be sure the skillet is very nicely hot, over medium high heat. When the ground beef hits the hot skillet, it browns off, caramelizing the meat to give it a nice sear on the outside, adding great flavor.
Would Spaghetti Pie be good baked in a cast iron skillet?
It would be outstanding baked in a cast iron skillet and I do so every time I’m going to take this casserole to a covered dish gathering or potluck meal. The cast iron keeps the spaghetti pie warm for a long time.
Does Spaghetti Pie reheat well the next day?
We love it as leftovers and the flavors are even better the next day. It reheats great.
Why does the spaghetti crust call for an egg? This seems weird.
The egg in both the crust and in the filling acts as a binder to hold each layer together.
Can I use ricotta cheese in place of the cottage cheese?
Totally. My family isn’t super big on the flavor or texture of ricotta cheese so we just use cottage cheese since it’s more mild in flavor. I’m sure most Italians would totally disapprove! You can also use half cottage and half ricotta cheese to create the filling.
Does Spaghetti Pie freeze well?
It sure does and you may as well make two pies while you’re at it – one for now and one to pop into the freezer for a meal later on. Wrap it really well in foil and it will keep for up to 6 months in the freezer with no problem.