This is the first time I have ever made a spaghetti pie. I’ve heard about them, but I have never made one myself. I can’t believe I waited so long. We both loved it. It was such a great change to traditional spaghetti. It was actually reminiscent of a lasagna with the addition of the cottage cheese/ricotta. We both loved it. I really loved it because it was quick and easy to make. You can use leftover pasta or precook the pasta earlier in the week to save on time. This could also be assembled ahead of time and baked when you are ready. Serve this with a salad and some crusty garlic bread for an easy weeknight meal!
- 6 oz spaghetti
- 1 egg, lightly beaten
- 6 Tbsp Parmesan cheese, divided
- 1/2 pound Italian sausage
- 1 and 1/2 cups spaghetti sauce
- 1/2 teaspoon basil
- 1 cup cottage cheese
- 1 cup shredded mozzarella cheese, divided
Preheat oven to 350. Lightly spray a 9-inch pie plate with cooking spray. Set aside.
Cook the spaghetti according to package directions. Drain and place in a large bowl. Toss pasta with egg and 4 Tbsp Parmesan cheese. Press the spaghetti mixture on the bottom and up the sides of the pie plate.
Brown Italian sausage. Drain fat. Stir in spaghetti sauce and basil.
Combine cottage cheese and 1/4 cup mozzarella cheese. Spread over spaghetti. Top cottage cheese with meat sauce. Sprinkle remaining mozzarella and parmesan cheese on top.
Bake for 30 minutes or until heated through. Allow to stand for 10 minutes before serving. (It will be runny and fall apart if you serve it immediately)