This baked spaghetti pie with four cheeses is super easy and super yummy; make two~one to keep and one to give away!!!
This baked spaghetti pie is a hit with young and old alike. Kids think it is fabulous, and they have no idea that it has ricotta (or cottage) cheese and chive cream cheese~a few secret ingredients that make adults love it all the more.
Baked spaghetti is easy to make using any jarred sauce. My favorite jarred sauce is Bertolli Tomato & Basil; Rao’s is another good brand. I’ve also used my favorite spaghetti with meat sauce instead of jarred when I’ve had some of it leftover. If you have any leftover homemade sauce, substitute it as well as see what you think.
The cream cheese and ricotta (or cottage) add moistures to the pasta and keep it from drying out. Plain cream cheese will work, but I like the added zing from the chive flavored cream cheese in the tub.
The mozzarella can be bought shredded (fresh actually doesn’t work as well), but the parmesan should be as fresh as possible.
Baked spaghetti pie is a great dish to take to a friend who needs a meal. If you decide to take one to a friend, just divide this recipe into two pie plate portions rather than this larger casserole size.
I’d love to hear back from you if you make this. Comments are welcome, so please let me hear from you! Thanks so much for stopping by. Be blessed, and stay savvy!!!
Serving Size: 1
Amount Per Serving: Calories: 2165 Total Fat: 146g Saturated Fat: 79g Cholesterol: 613mg Sodium: 4226mg Carbohydrates: 32g Sugar: 5g Protein: 190g