Baked Spaghetti Pie Casserole Recipe

5 from 6 votes

This Baked Spaghetti Pie is so simple to make and is sure to please even the pickiest eaters, cheesy and flavorful and great for weeknight meals.

Prep Time10

Cook Time19

Baking time20

Total Time49

Course: Main Course Meat, pasta dish

Cuisine: American-Italian

Servings: people

Calories: 368kcal

Combine the cooked angel hair pasta or vermicelli , butter, and parmesan cheese, and stir in eggs.
Spoon the spaghetti mixture into a greased or cooking sprayed 10-inch deep pie dish. Use a spoon to shape the pasta into a pie shell.
Bake at 350℉ for 9 minutes or until set.
Cook the beef, onion, and bell pepper in a large saucepan or skillet over medium-high heat until meat is browned. Stir until it crumbles.
With a wooden spoon, stir in tomato sauce, tomato paste, oregano, black pepper, and garlic salt. Cover and coo, stirring occasionally, 10 minutes.
Spread Cottage cheese over bottom of pasta shell. Top with the hearty meat sauce.
Cover with aluminum foil, place on a rimmed baking sheet, and bake at 350℉ for 15 minutes. ** see notes.
Uncover and sprinkle with 1 cup mozzarella cheese; top with pepperoni. Sprinkle remaining cheese over pepperoni. Bake 5 more minutes. Let stand 10 minutes.
Makes 6 large servings or 8 smaller ones.

NOTE:

You may substitute any other ground meat that you like. If it is a fatty meat, be sure to drain the fat from it.
Ricotta is a good substitute for the cream-style cottage cheese.
Use a rimmed baking sheet to easily move the spaghetti pie in and out of the oven.

This recipe is great with leftover spaghetti. Make more on a pasta night and save it for this fantastic recipe.