Sometimes you just need a piece of cheesy spaghetti pie. My mom used to make a version of this when I was a kid, but it was more pizza-ish and she called it spaghetti pizza style.
Basically it was similar to the recipe I’m sharing today but it had pepperoni and I believe there was milk in the mixture. I’ve never been able to find that recipe, so I decided to make my own.
You can decide if you want to add pepperoni or not – I used Italian sausage but certainly, whatever floats your spaghetti boat.
All I know is that with each wedge, you get a saucy, tomatoey mix of al dente spaghetti, Italian herbs, spicy sausage and pockets of ooey gooey mozzarella cheese.
I snuck several handfuls of spinach in there to balance things out, but I also love to serve a slice of this with roasted broccolini or a quick saute of zucchini. Yes that rhymes and no, I did not mean it (but I like it).
I also know that this spaghetti pie reheats really nicely, so it makes for fabulous leftovers for lunch or dinner the next day. You can even freeze it if you’re into that. (Who isn’t?)
The best spaghetti pie in all of the land.
Don’t forget to grab a copy of one of my cookbooks!
A few other notes on this recipe:
- If you have a favorite recipe for homemade tomato sauce, I highly recommend using it here. But on the contrary, if you have a favorite jarred marinara and you’re low on time, you should use it here. You do you.
- If you’re looking for an even higher protein version, you can use a pasta like Barilla Protein Plus or try out a chickpea or lentil-based pasta. I haven’t tried it with the chickpea or lentil varieties, but I can really get behind the Protein Plus (it is also fortified with omega 3s and fiber!).
- The pesto is there to boost the herbaciousness and depth of flavor of the pie, but if you don’t have any, skip over it and make it without. But! I do suggest having some pesto on hand because it really does enhance so many things. You can make your own and freeze it in ice cube trays or in a small freezer-safe container, or buy a little jar and use it in several dishes that week – you won’t be sad.
To add pepperoni or not to add pepperoni, that is the question.
And my last tip is to just be prepared – your entire family is going to fall for this spaghetti pie, so you’ll have to make it again. And again and again.Print
Baked spaghetti pie with spinach, garlic, pesto and mozzarella.
- Prep Time: 10-15 mins
- Cook Time: 40-45 mins
- Total Time: 50-60 mins
- Yield: Serves 8 1x
- Category: Entree
- Method: Stove-Top, Baking
- Cuisine: Italian
- ½-pound whole grain spaghetti
- 1 tablespoon olive oil
- ½-pound natural turkey or pork Italian sausage (or ground beef, chicken or turkey)
- 3–4 cups fresh spinach, chopped
- 4–5 cloves garlic, minced
- 1 tablespoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes
- 1 (24-ounce) jar marinara
- ½ cup cottage cheese
- 2 tablespoon basil pesto
- 2 large eggs
- ½ teaspoon coarse salt
- ½ teaspoon ground black pepper
- 1 cup shredded mozzarella cheese
- ¼ cup freshly grated Parmesan
- ¼ cup flat-leaf Italian parsley, chopped (optional)
- Preheat the oven to 350 degrees.
- Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and set aside.
- In a Dutch oven or stove-top casserole dish, heat olive oil to medium. Add the sausage and sauté 5-7 minutes or until lightly browned and cooked through, breaking into small pieces as you sauté. Add the spinach and garlic and sauté another 2-3 minutes or until the spinach is wilted. Stir in the Italian seasoning and crushed red pepper flakes. Remove from the heat.
- In a medium bowl, whisk together the marinara, cottage cheese, pesto, eggs, salt and black pepper until thoroughly combined. Using tongs, toss the marinara and cooked spaghetti into the casserole dish with the sausage mixture until combined and spread into one layer. Top with the shredded mozzarella.
- Bake 28-32 minutes or until set. Turn the oven to a broil for 2-3 minutes or until cheese is bubbly and lightly browned. Remove from the oven and let sit 5-10 minutes.
- Cut into wedges and serve with freshly grated Parmesan and parsley (if using).
- Serving Size: 1/8 of recipe
- Calories: 324
- Sugar: 5g
- Sodium: 518mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 78mg
Keywords: spaghetti, spaghetti pie, pasta, dinner, easy, comfort food