Baked Spaghetti with Cheese

This spaghetti pie transforms everyday pasta into a showstopping dish that slices just like a savory pie. The clever crust made from spaghetti creates a sturdy base that holds a delicious filling of seasoned beef and cheese – perfect for those nights when you want something more exciting than regular spaghetti with meat sauce.

I first made this for a neighborhood potluck when I was desperate for something different, and it disappeared faster than any other dish on the table. Now my family specifically asks for "that spaghetti you can eat like pizza" whenever we have company coming.

Ingredients

• Spaghetti: Forms the unique crust and gives this dish its name and structure
• Parmesan cheese: Adds saltiness and helps bind the pasta crust
• Eggs: Work as the crucial binding agent that transforms loose pasta into a sliceable crust
• Ground beef: Provides hearty protein but can be substituted with ground turkey for a lighter option
• Onion and green pepper: Create an aromatic base that flavors the meat sauce
• Garlic: Adds essential depth of flavor; use fresh for best results
• Diced tomatoes and tomato paste: Combine for the perfect sauce consistency; not too wet, not too dry
• Dried oregano: Brings classic Italian flavor; choose a robust variety for better flavor
• Cottage cheese: Creates a creamy middle layer with added protein; choose full fat for richness
• Mozzarella cheese: Forms that irresistible melty top layer; freshly shredded melts better than pre-shredded

Step-by-Step Instructions

Prepare the pasta crust:

Cook the spaghetti until al dente (about 10 minutes), then immediately mix with Parmesan, eggs, and butter while hot. This timing is critical as the hot pasta helps melt the cheese and partially cook the eggs, creating a mixture that will solidify into a proper crust. Press the mixture firmly against the bottom and sides of your pie plate, working quickly before it cools.

Create the meat sauce:

Brown the beef with onions and peppers until the meat is fully cooked and the vegetables are soft (about 6 minutes). The caramelization of the meat and vegetables builds essential flavor, so resist the urge to rush this step. Add the garlic during the last minute to prevent burning, then incorporate the tomato products, herbs, and seasonings, letting everything simmer briefly to marry the flavors.

Assemble and bake:

Spread the cottage cheese in an even layer over the spaghetti crust; this creates a creamy barrier between the crust and sauce that prevents sogginess. Pour the meat sauce over this layer and bake until the edges begin to brown slightly (about 20 minutes). Add the mozzarella for the final 5 minutes, just long enough to melt without becoming tough.

The cottage cheese layer was my grandmother's secret addition that prevents the dreaded soggy bottom you often get with pasta casseroles. She would always say "the secret to good Italian cooking isn't in fancy ingredients but in how you layer them." This simple wisdom makes all the difference between an ordinary pasta bake and this memorable spaghetti pie.

Make-Ahead Magic

This spaghetti pie shines as a make-ahead meal. You can assemble the entire pie up to the point of baking, then cover and refrigerate for up to 24 hours. Simply add an extra 10 minutes to the baking time when cooking from cold. For longer storage, freeze the unbaked pie without the mozzarella top layer. Thaw overnight in the refrigerator, then bake as directed, adding the cheese during the last 5 minutes.

Creative Variations

The basic structure of this recipe welcomes endless customization. Try using ground turkey or Italian sausage instead of beef for different flavor profiles. Vegetarians can replace the meat with sautéed mushrooms and zucchini for a hearty meatless version. The cheese combinations can also be varied according to what you have on hand; ricotta works beautifully in place of cottage cheese, and provolone or fontina make excellent alternatives to mozzarella.

Serving Suggestions

Spaghetti pie is substantial enough to serve as a complete meal but pairs wonderfully with a simple green salad dressed with vinaigrette. For a more formal dinner, add garlic bread and roasted vegetables on the side. A glass of medium-bodied red wine like Chianti complements the rich flavors perfectly. For presentation, slice it into wedges like a traditional pie and garnish with fresh basil leaves or a light dusting of additional Parmesan.

Frequently Asked Questions

→ Can I substitute cottage cheese?

Yes, you can substitute cottage cheese with ricotta cheese for a creamier texture, or even cream cheese for a richer flavor.

→ What can I use instead of ground beef?

Ground turkey, chicken, or even plant-based meat substitutes work well as alternatives to ground beef in this dish.

→ Can this dish be made ahead of time?

Absolutely! Prepare the pie, cover it tightly, and refrigerate for up to 24 hours before baking. Add 5-10 extra minutes to the baking time if starting from cold.

→ How should I freeze the spaghetti pie?

After assembling (but before baking), wrap the pie tightly in plastic wrap and then aluminum foil. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight before baking.

→ What sides pair well with this pie?

This dish pairs well with a simple green salad, garlic bread, or roasted vegetables for a complete meal.