Cook up a Super Easy Spaghetti Casserole

Spaghetti and meatballs – an iconic dish. But I really dislike trying to make and fry meatballs (I often just bake them or drop them straight into the sauce, which I do make). But a spaghetti pie, is so easy! It’s a spaghetti casserole, part cheese like lasagna, and part meat sauce. And more cheese on top.

It involves cooking the spaghetti, making a little cheese mix, and the meat mix, and piling it together in a dish. Top with some mozzarella and bake. That’s really all there is to it!

I used whole grain spaghetti. Whole grain is a little sturdier and of course is healthier. Once it’s almost all cooked mix with a little butter, a couple eggs, and grated Parmesan (almost like carbonara!). Use this as a base for the rest.

Next mix up cheese and set aside – ricotta or cottage cheese, a little nutmeg and some Italian seasoning herb mix. And set that aside.

Last part, the meat – I browned up 1/2 pound of ground beef with some diced onion and minced garlic, and then I used the remnants of a jar of marinara in the fridge – it was a little over half a jar. Add a little water and shake the jar to use it all up! Mix everything together.

Layer the cheese over the spaghetti, and the meat over that. Use enough mozzarella to cover the top. Put some foil over the top, to keep the cheese from browning too quickly, and bake 30 minutes or until hot and bubbly. Take the foil off after 15 minutes.

It was delicious! And no shaping meatballs!

Plus it can readily feed 6 -7 people. An easy dinner menu for a group for sure.

Just add a salad and some crusty bread – you have a whole meal made in advance so you can enjoy your company.

Print

Easy Spaghetti Pie

Part lasagna, part spaghetti, this casserole is fast and easy.

Course Main Course
Cuisine Italian
Keyword American spaghetti, Italian, spaghetti casserole, spaghetti pie
Prep Time 22 minutes
Cook Time 30 minutes
Total Time 52 minutes
Servings 6 people

Ingredients

Spaghetti base

  • 1/2-2/3 box whole grain spaghetti
  • 2 tbsp butter
  • 2 large eggs, beaten well
  • 1/3 cup grated Parmesan cheese

Cheese layer

  • 6 ounce ricotta or cottage cheese
  • 1/4 tsp grated nutmeg
  • 1 tsp Italian herb seasoning (Parsley, basil, oregano, rosemary & thyme mix)

Meat Layer

  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 pound ground beef use a lean mix or drain well
  • 1/2-1 24 ounce jar marinara sauce use as much as you prefer

Topping

  • 1 cup mozzarella, grated
  • fresh herbs for garnish, like basil or parsley

Instructions

  1. Cook spaghetti per package directions. Drain a minute or so before fully cooked – it will soak up some sauce during baking. While still hot, mix with the butter, eggs, and Parmesan cheese.

  2. Spray a baking dish or deep pie pan with cooking spray. Pour spaghetti into the dish, and push around to make a "crust", where the sides are slightly higher and thicker than the center.

Cheese layer

  1. Make the cheese mix, by mixing the nutmeg and herbs with the cheese. Spread over the spaghetti.

Meat mix

  1. In a pan over medium heat, warm the oil and add the onion. Cook, stirring, until translucent. Add the garlic and cook 30 seconds (it burns easily). Add the meat and break up clumps, stirring to brown it. Drain fat if needed. Off heat, stir in the marinara sauce.

  2. Spoon the meat over the ricotta layer.

  3. Use enough mozzarella cheese to cover the meat and edges of the spaghetti pie.

  4. Bake 350F for 3 minutes. Use some foil to cover for the first 15 minutes to prevent cheese from getting overly browned.

  5. Sprinkle with fresh herbs, if desired.

Recipe Notes

Serve with a salad and crusty Italian bread for a whole meal.