On the Fly Spaghetti Pie - Baked Spaghetti

Recipe by Brandess
READY IN: 40mins


  • 1
    lb sweet Italian turkey sausage
  • 12
  • 18
  • 1
    (24 ounce) jar spaghetti sauce, Classico, Newman's Own, divided
  • 12
    cup parmesan cheese, fresh grated not the ground kind
  • 12
  • 1
    cup Italian cheese blend, mozzarella


  • Pre-heat oven, or toaster oven, to 350 degrees.
  • Remove sausage from casings, crumble and brown in a frying pan until cooked through. Drain all oil from the sausage.
  • Mix the jar sauce with the sour cream. Ladle 1/4 cup of the sauce into the bottom of a 8x8, 9x9 or 10x10 baking dish. Top with 2 tsp of the fresh grated parmesan.
  • Meanwhile, cook spaghetti according to package directions, drain and toss with sausage, red pepper flakes, the remaining spaghetti sauce, 1/4 cup of the Parmesan cheese and 1/2 cup of the Italian cheese blend.
  • Place the spaghetti mixture on top of the sauce in the baking dish. Place the cheese mixture on top of the spaghetti.
  • Finish off with remaining cheese mixture on top.
  • Place baking dish in the oven for 20-25 minutes. Allow to cool for 10 minutes before serving with a crusty bread.
  • NOTE: The larger the dish you use, the thinner your recipe becomes in height. An 8x8 baking dish will yield a 3in high pie, whereas a 10x10 dish will yield a 2 inch high pie. You can also make this recipe with leftover spaghetti from a previous meal. Simply make sauce with the sour cream and mix with your spaghetti as in STEPS 3 & 4. Top off as in STEP 6 and bake as directed in STEP 7.