If you haven’t tried spaghetti pie yet, get ready to add a new favorite to your weeknight and weekend rotation. This baked spaghetti casserole delivers all the comforting flavors of lasagna but comes together more quickly, reheats beautifully, and can be prepared ahead of time. It’s a crowd-pleasing, cheesy, satisfying main dish that’s perfect for family dinners, potlucks, or feeding a hungry group.
Start by gathering simple ingredients: pasta, sauce, a pound of Italian sausage or ground beef, cream cheese, sour cream, and a few cheeses for melting. I used cheddar and Monterey Jack because they melt well and add great flavor, but mozzarella or your preferred melting cheese will work too. You’ll also want a small yellow onion, scallions for freshness, and a few pantry spices like oregano, garlic powder, and red pepper flakes to season the meat.
Begin by cooking one pound of spaghetti according to package directions. While the pasta cooks, heat a tablespoon of olive oil in a large skillet and sauté the diced yellow onion until softened. Add the Italian sausage or ground beef and cook until no longer pink. Drain any excess fat, then season the meat with garlic powder, oregano, and red pepper flakes. Stir in three cups of pasta sauce and let the meat sauce simmer on low for about ten minutes to deepen the flavor.
When the pasta is done, drain it and toss it with the remaining two cups of pasta sauce. This step keeps the noodles moist during baking — don’t skip it. Grease a 9 x 13-inch casserole dish and spread the sauced spaghetti across the bottom of the pan as the first layer.
In a bowl, combine softened cream cheese with sour cream, Italian seasoning, and most of the chopped scallions. Drop spoonfuls of this creamy mixture over the pasta and use a spatula to gently spread it so the top of the spaghetti gets a smooth, cheesy layer. This creamy layer adds richness and helps bind the casserole together.
Next, spoon the meat and sauce mixture over the cream cheese layer. Evenly distribute the meat so every bite has savory, saucy goodness. Finish with a generous topping of shredded cheese — about two and a half cups total — so the casserole emerges from the oven with a beautifully browned, gooey crust.
Bake at 350°F (175°C) for about 30 minutes, or until the cheese is melted and bubbly and the casserole is heated through. Let the baked spaghetti rest a few minutes before serving so it sets slightly and slices cleanly. Garnish with the reserved scallions for a fresh, colorful finish.
This spaghetti pie serves a crowd and is ideal for entertaining or meal prep. It reheats very well — portions warm up evenly in the oven or microwave — and it’s a great way to use leftover pasta too. For a lighter version, substitute roasted spaghetti squash and low-fat cheeses to reduce carbs and calories while keeping the same comforting texture and flavors.
Whether you’re feeding family or friends, this baked spaghetti, creamy and cheesy, delivers all the comfort of traditional pasta dishes with less fuss than lasagna. Make it ahead and bake before serving, or assemble and refrigerate to bake later — either way, it’s a reliable, delicious meal.
Enjoy this hearty spaghetti pie hot from the oven with a simple green salad and crusty bread, or serve it as a standalone crowd-pleaser. The combination of sauced noodles, seasoned meat, and layers of creamy and melted cheese makes it a reassuring classic for any season.
Creamy, satisfying, and loaded with cheese, this spaghetti pie is comfort food at its best. It’s easy to scale up for a larger gathering and forgiving if you want to swap cheeses or use what you have on hand. Try it once and you’ll likely find it becomes a regular on your menu.
INGREDIENTS
- 1 pound spaghetti cooked according to package directions
- 5 cups pasta sauce, divided
- 1 pound ground Italian sausage or ground beef
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 teaspoon oregano
- 1/2 teaspoon red pepper flakes
- 3/4 teaspoon garlic powder
- 8 ounce package cream cheese, softened
- 3/4 cup sour cream
- 1 teaspoon Italian seasoning
- 3 scallions, chopped (reserve a few for garnish)
- 1 1/2 cups cheddar cheese
- 1 cup Monterey Jack cheese
DIRECTIONS
- Preheat oven to 350°F (175°C).
- Cook pasta according to package directions. Drain and toss with 2 cups of pasta sauce so the noodles stay moist during baking.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté the diced yellow onion until softened. Add the Italian sausage and cook until done, then drain any excess fat.
- Season the cooked meat with 1 teaspoon oregano, 1/2 teaspoon red pepper flakes, and 3/4 teaspoon garlic powder. Stir in the remaining 3 cups pasta sauce and simmer for about 10 minutes to blend flavors.
- Spray a 9 x 13-inch casserole dish with non-stick spray. Spread the sauced pasta evenly in the bottom of the pan.
- In a bowl, mix softened cream cheese, sour cream, most of the scallions (reserve some for garnish), and 1 teaspoon Italian seasoning. Drop spoonfuls of this mixture over the pasta and spread gently with a spatula.
- Pour the meat and sauce mixture over the creamy layer. Top with 1 1/2 cups cheddar and 1 cup Monterey Jack cheese. Bake for 30 minutes, or until the cheese is fully melted and bubbly. Let rest a few minutes before slicing and serving.
Recipe from
CenterCutCook