Spaghetti Pie Casserole Recipe

Thursday, July 30, 2015
This is a totally delicious casserole that the kids and adults just loved.

It's an American version called poor mans lasagna.

All in all, it's one of the tastiest casseroles I have ever made.

I love the fact that it's packed with delicious cheeses and amazing Italian sauce.

Homemade or semi-homemade sauces this will be a hit on your tables.




this is pasta baked with cheese













this is a pot of homemade marinara sauce




this is spaghetti with ricotta on top





Spaghetti Pie Casserole Recipe


Cooking spray
8 oz. spaghetti
2 large eggs, beaten
1/2 cup grated Parmesan, divided
1 1/4 teaspoons Italian seasoning
3 tablespoons extra-virgin olive oil
1 small bell pepper chopped fine (the peppers and mushrooms can be omitted if you're a family that isn't fond of them)
1/2 cup mushrooms
2 garlic cloves, minced
1 lb. ground beef
Kosher salt
Freshly ground black pepper
2 cups store-bought or  homemade marinara

2 cups ricotta mixed with 1 egg 1 teaspoon granulated garlic and 1/4 cup grated cheese

2 cups shredded mozzarella or any kinds of cheeses that you like that melt easily
Freshly chopped parsley, for garnish


Preheat oven to 350° and grease an 8” springform pan with cooking spray.

In a large pot of boiling salted water, cook spaghetti for al dente, most calls for 10 minutes cook it for around 3 minutes less.

In a large bowl, toss spaghetti with eggs, 1/4 cup Parmesan, and Italian seasoning. Transfer to prepared springform pan coated with cooking spray.

In a large skillet over medium heat, heat oil.

Cook peppers and mushrooms until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute.

Add ground beef, making it loosened and saute until all the pink is gone.

Season with salt and pepper. Pour in the marinara and heat until warmed through, 5 minutes.

Spread ricotta that has been mixed with the egg, granulated garlic, and cheese over spaghetti crust then pour in meat sauce.

Top with mozzarella and remaining 1/4 cup Parmesan. Bake until spaghetti is set and cheese has melted around 15 minutes or so.

Let cool 10 minutes before removing from pan, then garnish with parsley before slicing.





1 comment

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