Spaghetti Pie

Updated: Apr 25


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6 ounces of spaghetti (or one small box if you want 2 pies)

2 -4 tablespoons butter (plus enough to coat your pie pans)

1 -2 cups parmesan cheese (I go heavy on this!)

2 -4 well-beaten eggs (4 if making 2 pies)

1-2 cups cottage cheese (enough to well cover the bottom of your pie)

1-2 pounds ground Italian sausage (1 pound per pie)

1 small chopped onion

1 chopped red bell pepper (or your favorite color choice!)

2 chopped fresh tomatoes

1/4 - 1/2 jar of your favorite spaghetti sauce

1-2 teaspoons sugar

Italian seasoning to taste

1/2 - 1 teaspoon chopped garlic (or to taste)

Cook the spaghetti according to package directions; drain. Stir butter into hot spaghetti (2 tablespoons for 1 pie, 4 tablespoons for 2). Stir in 1/3 - 2/3 cups parmesan cheese and 2 - 4 eggs (lower amounts for 1 pie and higher amounts for 2). Form spaghetti mixture into a "crust" in the bottom of deep pie pan(s). Spread cottage cheese over bottom of spaghetti crust. Set aside.


While spaghetti is cooking, in large skillet cook sausage, onion and bell pepper until vegetables are tender and meat is browned. Drain off excess fat. Stir in chopped tomatoes, sugar (to taste), Italian seasoning, and 1/4 -1/2 jar of your favorite spaghetti sauce. Be careful to not put in too much as you don't want the mixture to be runny. I like to add some extra parmesan cheese into this mixture also. If it looks too runny this will help thicken it up.


Turn the meat mixture into the spaghetti crust. Split evenly if making two pies. Bake, uncovered, in 350 degree oven for 20 minutes. Sprinkle the left over parmesan cheese on top. Put back in the now turned off oven for another 5 minutes until the cheese melts. Each pie serves 6 - 8. Left overs are FABULOUS!


(Wonderful with a green salad on the side!)