Spaghetti Pie
Prep time
Cook time
Total time
Serves: 4 - 6
  • 12 ounces thin spaghetti noodles
  • 1 pound lean ground beef
  • 1 small yellow onion, chopped
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 28 ounce can crushed tomatoes
  • 16 ounce can tomato sauce
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • 4 ounces cream cheese, softened
  • ½ cup ricotta cheese
  • ¾ cup Parmesan cheese, grated
  • ¾ cup Mozzarella cheese, shredded
  1. Spray a deep-dish pie plate with non-stick spray.
  2. Cook spaghetti noodles until al dente, in a large pot of salted water, according to package directions. Drain.
  3. In a large skillet, over medium-high heat, cook and crumble the ground beef. Add the onion, garlic, salt and pepper. Cook until beef is browned. Drain grease.
  4. Add the crushed tomatoes, tomato sauce, basil and oregano to beef. Bring mixture to a boil, reduce heat to low and let simmer 10 minutes.
  5. When noodles are done cooking, add the cream cheese to hot noodles and toss until cream cheese is almost melted. Stir in ricotta cheese and ½ cup of Parmesan cheese and ½ cup Mozzarella cheese to noodles. Stir in 2 cups of the meat sauce into the noodles.
  6. Pour mixture into the pie plate. Press noodles evenly into the pie plate. Sprinkle the remaining ¼ cup Parmesan and ¼ cup Mozzarella over the top.
  7. Bake @ 350° F. for 18 - 20 minutes, or until hot and bubbly and cheese is melted. Remove from oven, and let stand 10 minutes before slicing. Top each slice with meat sauce. Enjoy!
Recipe by Life In The Lofthouse at