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Dive into this cozy, oven-baked spaghetti pie that turns regular noodles into a crowd-pleasing meal you can slice up with ease. The crunchy pasta base hugs a hearty, savory center that’ll have folks coming back for more.
This all started when my kids were tiny and spaghetti night meant noodles everywhere except their mouths. This pie saved the day—now the pasta actually stays in place, and I don’t have to mop sauce off the floor.
Irresistible Ingredients
- Mozzarella gives those melty, cheesy stretches—grab the low-moisture kind for best results
- Cottage cheese brings creaminess, and smaller curds keep the texture just right
- Oregano lays down real Italian flavor—crush it in your hands before using so it smells amazing
- Sugar smooths out tomato tang—just a small pinch goes a long way
- Tomato paste thickens things up and pumps up the tomato punch—double-concentrated in a tube works great
- Diced tomatoes add juiciness and a pop of brightness—with canned San Marzano, you can’t go wrong
- Garlic deepens flavor—use fresh cloves to really wake up the dish
- Onion and bell pepper kick off the sauce with sweet, savory flavor—chop evenly so they cook together
- Ground beef keeps it hearty—stick to lean 90/10 so you get all the taste, not the grease
- Butter gives the pasta crunch more richness—unsalted means you control the salt
- Eggs hold your crust together so it cuts clean and neat
- Parmesan cheese adds savory, salty notes and binds the pasta—shred your own for max flavor
- Dry spaghetti builds the crispy base—you want sturdy pasta that won’t fall apart
Step-by-Step Directions
- Let It Rest Before Slicing
- Once it’s out, give your pie 5 minutes to chill on the counter. This keeps the layers strong so your slices look great and don’t fall apart. For picture-perfect wedges, wipe your knife after every cut.
- Give It Some Oven Love
- Start by baking uncovered for 20 minutes. Slide it out, toss on a heap of mozzarella, then bake another 5–10 minutes until the cheese is bubbly and golden. You want crisp, caramelized pasta edges.
- Put It All Together
- Spoon cottage cheese across the spaghetti base and smooth it out so it covers everything. This keeps the crust from getting soggy. Then gently spread the meaty sauce on top, making sure you keep those pretty layers in place.
- Simmer Up That Sauce
- Brown your beef and break it up as it cooks. Halfway there, mix in peppers, onion, and garlic and let them soften. Drain off extra fat carefully—scoop, don’t dump! Add tomatoes, tomato paste, oregano, and a pinch of sugar, then let it bubble for about 8 minutes so it thickens up (you want to see it mound on a spoon).
- Shape the Pasta Base
- Once your spaghetti is boiled to al dente (like 7 minutes) and drained (don’t rinse!), stir in hot butter, eggs, and a good sprinkle of Parmesan while it’s still warm. Mix fast—the heat starts to cook the eggs and melt that butter. Press into your greased pie plate and nudge it up the sides for that signature pie look.
- Prep Your Pan & Preheat
- Crank the oven to 350°F. Lube up your pie dish with lots of butter—get those sides too, that’s where things like to stick. If you warm the pan a bit first, the butter slides around easier.
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That cottage cheese layer really makes this stand out. My grandma was adamant—she said ricotta made things too heavy, so she used cottage cheese for a fluffier bite. When my Italian brother-in-law asked how I made it, I knew it was a winner.
Make Ahead Tricks
This baked spaghetti dish is even tastier if it sits for a bit. Build the whole thing (just don’t bake yet), wrap it up tight, and let it chill in the fridge for a whole day if you want. When you’re ready, bake it—just toss on about 10 extra minutes since it’s cold. All those flavors get even better together while it waits.
Fun Ways to Change It Up
You can remix this in so many ways. Swap ground turkey or sausage for the beef. Ditch the meat entirely and go with sautéed mushrooms, zucchini, and extra peppers for a veggie version. Play with cheese—try provolone swaps for mozzarella or use ricotta instead of cottage cheese. If you want to add nutrition and color, I love stuffing in a layer of sautéed spinach above the cottage cheese and below the sauce.
Serving Ideas
This baked pie can totally star on its own, but it’s great alongside a fresh green salad tossed with zippy vinaigrette. Add some garlic bread or roasted veggies to keep things simple. For special moments, I spoon a little hot marinara on the plate and lay the slice over it, then sprinkle with fresh basil. Pairs perfectly with an easy-drinking red wine like Chianti or Sangiovese if you want to sip something nice.
Top Tips
- Don’t overcook your pasta—take it out when it’s firm, because it’ll cook more in the oven
- Let everything warm up to room temp before baking for even results
- Run your knife all the way around the edge before trying to grab a piece—no ripped slices that way
Common Queries
- → What’s the best way to get the crispy crust?
Combine cooked pasta with Parmesan, a whisked egg, and some melted butter. Push it firmly into the pan to create the base. Baking locks in the crunch.
- → Can I swap out the cheeses?
Absolutely. Try cottage cheese for ricotta, or use provolone or your favorite shredded blend instead of mozzarella.
- → How do I keep it from being soggy?
Make sure to thoroughly drain the tomatoes before using. Let the meat mixture cook longer to evaporate any extra liquid.
- → Is this a good make-ahead meal?
Sure, assemble everything the night before and store it covered in the fridge. When you bake it, add 5-10 extra minutes to the cooking time since it’ll be cold.
- → What are some good sides to serve with it?
Keep it simple—add a crisp green salad or some garlic knots to balance the meal.
- → Can I make it meatless?
Yep! Substitute the beef with veggie crumbles, or try sautéed mushrooms for a hearty vegetarian option.