Prep 15 mins
Cook 30 mins
I went to a Pampered Chef party where this was served. Many people asked for the recipe! Update: I have revised this recipe due to people having trouble with the instructions. I hope this makes it easier to follow.
- 8 ounces thin spaghetti, broken in half, cooked and drained (about 4 cups)
- 1⁄3 cup green onions with top, finely chopped
- 1⁄4 cup chopped fresh parsley
- 2 garlic cloves, minced
- 3 ounces fresh parmesan cheese, grated, divided (3/4 cup)
- 1 (15 ounce) container part-skim ricotta cheese (or use cottage cheese)
- 1 egg, lightly beaten
- 3 tablespoons butter (optional)
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon italian seasoning
- 1 cup shredded mozzarella cheese, divided (4 oz.)
- 1 (26 ounce) jar spaghetti sauce
- 1 (14 1/2 ounce) can diced tomatoes, drained
- parsley, chopped to garnish
- Save out 1/4 cup of the Parmesan cheese and 1/4 cup shredded mozzarella cheese. Set aside.
- Mix together green onions, garlic,chopped parsley, 1/2 cup Parmesan cheese, ricotta cheese, egg, butter(if using), salt, Italian seasoning, and 3/4 cup mozzarella cheese.
- Mix cheese/egg mixture with cooked spaghetti and place on the bottom of a shallow casserole dish.
- In a bowl, mix spaghetti sauce with tomatoes. Pour over spaghetti mixture.
- Sprinkle with remaining 1/4 cup Parmesan cheese and 1/4 cup mozzarella cheese that was set aside.
- Bake about 30 minutes at 350 degrees. After pulling out of oven, garnish pie with chopped parsley. Serve and enjoy!
- Pie will feel firm to the touch. Enjoy!
This was very good. I used cheddar cheese as that's what I had and dried parsley flakes. Nice flavor and easy to make. Thank you.
Delicious. My first time making spaghetti pie. Like others I added some veggies including sauteed kale and black olives. I also used fresh tomatoes. Will make this one again. Thanks!
Even though we have never heard of spaghetti pie, we both loved it, and thought it was pure comfort food. I made a couple of adjustments to the recipe - I added less salt and maybe a third of the pasta sauce to the spaghetti before adding the ricotta mixture (I actually only used half the ricotta, but it came out perfect for us, the flavor was still very prominent). The texture and ratios of everything were just right, I would tinker with it no more. I think this is our new go to for "quick lasagna"!