This baked spaghetti pie with four cheeses
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 Rao’s. The homemade marinara is my favorite but any Rao’s will do. I sometimes use my FAVE homemade spaghetti sauce~which I call the best spaghetti with meat sauce in the world. If you don’t have a homemade spaghetti sauce recipe that you love, bookmark this one. It is always a hit.
What is baked spaghetti pie?
Baked spaghetti pie is an old-timey recipe that I found long ago in a church cookbook. Trust me, some of the best recipes in the world are to be found in church cookbooks, as these recipes are submitted by seasoned cooks. They know all the family-friendly recipes:-). Baked spaghetti pie is basically like spaghetti baked into a casserole and taken up a notch with some additional ingredients.
What ingredients are in baked spaghetti pie?
Baked spaghetti pie consists of pasta, meat, and sauce that are mixed and layered into one large (or two small) dishes. You choose your favorite jarred pasta sauce, spaghetti or vermicelli pasta, ricotta or cottage cheese, mozzarella, parmesan (not green can), and cream cheese and chives (found in dairy cases near block cream cheese).
Why so many cheeses in baked spaghetti pasta?
The cream cheese and ricotta (or cottage) cheeses add moisture to the pasta and keep it from drying out during baking. Mozzarella adds the melted goodness that we love with pasta sauce, and parmesan adds sharp flavor and richness.
Make ahead and freeze baked spaghetti pie.
To freeze baked spaghetti pie, prepare the recipe up to the point of baking (but do not bake). Cover the dish (or dishes if you divide into two) well with freezer wrap. I wrap mine in foil and also place in a large freezer bag. Label the bag with the date that you place in the freezer.
This dish really is an easy, family-friendly dish that I think your people will love. 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!!!
- 12 ounces spaghetti pasta
- 1 (28-oz) jar pasta sauce (Rao' is the best)
- 1 pound ground chuck
- 1 teaspoon Italian seasoning
- 1 clove garlic, minced
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon garlic salt
- 3/4 cup whipped cream cheese (plain or with chives) *
- 1 cup ricotta cheese (may use cottage cheese)
- 1 cup freshly grated parmesan (divided)
- 1 cup shredded mozzarella (divided)
- In a medium skillet brown the ground beef. Drain & sprinkle with garlic salt.
- Add the jarred pasta sauce and Italian seasoning to browned meat; stir well and set aside.
- Cook the spaghetti until al dente (firm to the tooth).
- Drain spaghetti; toss with extra virgin olive oil (do not rinse).
- Add cream cheese and garlic to hot pasta, tossing with tongs until noodles are coated.
- Add all the ricotta (or cottage cheese), 1/2 cup parmesan and 1/2 cup mozzarella cheese to noodles; toss well.
- Stir in 2 cups of the meat sauce, tossing well until noodles are evenly coated.
Assemble and bake
- Spray 11 x 13 baking dish with cooking spray.
- Press noodles into baking dish.
- Sprinkle remaining 1/2 cup parmesan and 1/2 cup shredded cheese over noodles.
- Top with remaining meat sauce.
- Add additonal parmesan or mozarella if desired.
- Bake 15 to 20 minutes or until cheeses are melted.
- Let stand for 15 minutes before cutting into squares.
- Cut baked spaghetti into squares; spoon remaining sauce over before serving.
* cream chese with chives is found in dairy case near cream cheese
** ricotta and cottage cheese can be combined if you want to use half one half the other
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 468Total Fat 28gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 11gCholesterol 99mgSodium 620mgCarbohydrates 24gFiber 1gSugar 2gProtein 29g