One Pot Cheesy Ground Beef Taco Spaghetti

One Pot Cheesy Ground Beef Taco Spaghetti

Taco spaghetti is a mashup of two kid favorites! Imagine spaghetti topped with all your favorite taco fixings. So. Dang. Good!

If you’re obsessed with our cheesy southwestern soup, then you’ll love this ground beef version– And if you looooove both, you’ll go insane for this taco spaghetti version!!

Our daughter loves “the soup” so much that I’m always trying to find a new way to use those flavors, and on a whim this last winter I made it into spaghetti and the kids went nuts!

A cast iron skillet filled with cheesy ground beef taco spaghetti. A serving spoon is in the spaghetti and the dish is topped with melted cheese, tomatoes, olives, green onion and cilantro. Lime wedges are on the table next to the skillet.

I love it most of all because it’s good for any season. So maybe you don’t feel like soup in the summer but you can always eat spaghetti!

You are basically making a Mexican casserole by taking taco filling and piling it up on top of cheesy spaghetti. Pasta topped with meat and cheese and whatever your favorite toppings might be. Winner winner, taco spaghetti for dinner!

Ingredients for Taco Spaghetti

Here is your grocery list for this kid friendly meal:

  • Ground Beef
  • Garlic
  • Taco Seasoning
  • Water
  • Diced Tomatoes
  • Tomato Paste
  • Spaghetti
  • Salsa Con Queso Dip
  • Colby Jack Cheese
  • Mozzarella Cheese
  • Tomato
  • Green Onions
  • Olives
  • Cilantro

The measurements for each ingredient can be found in the recipe card down below.

A bowl of cheesy ground beef taco spaghetti. It has spaghetti, ground beef, cheese, green onions, tomatoes, olives and cilantro. A lime wedge is on the edge of the bowl and two forks are near the bowl.

How to Make Taco Spaghetti

I know that the clean up after cooking a meal can be almost as daunting as cooking the meal itself. That’s why I love finding meals that can be all cooked in one pot. The cleanup is a cinch and the dish is one that the whole family will love. Here are the basil steps:

  1. Brown the ground beef in a dutch oven over medium high heat and remove any excess grease.
  2. Add the garlic.
  3. Stir in the taco seasoning, then add the water and simmer.
  4. Add the diced tomatoes, tomato paste, spaghetti and water. Bring to a boil until the pasta is soft.
  5. Reduce heat to a simmer and cook until the pasta is done and the water is gone.
  6. Remove from the stove and add the queso.
  7. Top with the shredded cheese and broil for a few minutes.
  8. Top with your favorite taco toppings and serve.
More detailed instructions can be found in the recipe card below.
A cast iron skillet filled with cheesy ground beef taco spaghetti. It is topped with cheese, olives, green onion, tomatoes and cilantro.

What to Eat with Taco Spaghetti?

This recipe can totally be a meal by itself, but if you want to add a side dish or two, here are some possibilities:

Variations on Taco Spaghetti

This is dish is super versatile. You could really use any type of pasta you have on hand. It would be great with bowties or penne. If you want to go low carb, you could use spaghetti squash instead of pasta. And if you’re looking to reduce fat, you could swap out the ground beef for ground turkey or chicken. Make it your own, friends!

A cast iron skillet filled with cheesy ground beef taco spaghetti. There is melted cheese, olives, green onions, tomatoes and cilantro on top and a lime wedge is next to the skillet.

How Long Will Spaghetti Keep?

Spaghetti will keep for up to 5 days in the refrigerator in an airtight container.

Can You Freeze Cooked Spaghetti?

You can freeze left over spaghetti. Make sure it was cooked just to al dente, cool completely, place in an airtight container and freeze. Let it thaw in the fridge overnight and then reheat according to the instructions below.

A dinner bowl of cheesy ground beef taco spaghetti. There is a lime wedge on the edge of the bowl. The spaghetti is topped with melted cheese, ground beef, green onions, olives and tomatoes. Two forks are next to the bowl.

How to Reheat Spaghetti

Spaghetti can be zapped really quick in the microwave for a single serving. To reheat in the oven, place in an oven-safe dish and cover tightly with foil. Then bake at 350 degrees for 20 minutes.

How Long Will Spaghetti Keep In The Freezer?

Spaghetti will keep for about  3 months in the freezer.

A skillet full of cheesy ground beef taco spaghetti. A serving spoon is in the pot and the spaghetti is topped with melted cheese, tomatoes, olives, green onions and cilantro.

Ok, let me count the reasons this taco spaghetti rocks the block…kid friendly, one pot, ready in less that 30 minutes, perfect for a busy weeknight, easy cleanup, versatile, and the whole fam is going to love it!

More Kid Friendly Dinner Ideas:

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57 days

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A cast iron skillet filled with cheesy ground beef taco spaghetti. A serving spoon is in the spaghetti and the dish is topped with melted cheese, tomatoes, olives, green onion and cilantro. Lime wedges are on the table next to the skillet.

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Kid Friendly Dinner- One Pot Taco Spaghetti

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Course 100 + BEST Easy Beef Recipes for Dinner, 50 of our Best Easy Pasta Recipes
Cook Time 25 minutes
Total Time 25 minutes
Servings 4
Calories 648kcal

Ingredients

  • 1 Pound Ground Beef
  • 3 Cloves Garlic minced
  • 1 Packet Taco Seasoning
  • 1/4 Cup Water
  • 1 Can Diced Tomatoes with Green Chilies Ro-tel, 10 oz.
  • 1 Tablespoon Tomato Paste
  • 8 oz. Spaghetti
  • 3 Cups Water
  • 1/2 Cup Salsa Con Queso Dip
  • 1/2 Cup Colby Jack Cheese Shredded
  • 1/2 Cup Mozzarella Cheese Shredded
  • 1 Tomato Diced
  • Green Onions For Garnish
  • 2 Ounce Can Sliced Olives
  • 2 Tablespoons Cilantro Chopped

Instructions

  • Heat a large dutch oven over medium high heat. Drizzle in a little oil and add the ground beef, cooking until browned and broken into bits, about 5 minutes. Drain off any grease and return the pan to the heat. Stir in the garlic and cook 1 minute.
  •  Stir in the taco seasoning then the water and bring to a simmer for 3 minutes, turning the heat to medium.
  • Add the diced tomatoes, tomato paste, spaghetti and 3 cups of water. Bring back to medium high heat to bring to a boil until the pasta is soft enough to push under the water then cover and reduce to a simmer and cook until pasta is cooked and water is all gone, about 15 minutes.
  • Remove from the heat and stir in the queso.
  • Heat the oven to broil. Top the pasta with the two cheeses and place under the broiler until melted.
  • Sprinkle with tomato, chopped green onion, olives and cilantro and serve!

Notes

will keep in the refrigerator for 5 days

Nutrition

Serving: 1g | Calories: 648kcal | Carbohydrates: 54g | Protein: 35g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 107mg | Sodium: 1026mg | Potassium: 771mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1530IU | Vitamin C: 19mg | Calcium: 256mg | Iron: 5mg

A cast iron skillet filled with cheesy ground beef taco spaghetti. A serving spoon is in the spaghetti and the dish is topped with melted cheese, tomatoes, olives, green onion and cilantro. Lime wedges are on the table next to the skillet.

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READ: One Pot Cheesy Ground Beef Taco Spaghetti

Originally posted at Oh Sweet Basil

Cacio e Pepe

Cacio e Pepe is one of our favorite simple pasta dishes on an Italian menu! A little pasta, some cheese, a little butter, and fresh cracked black pepper is all you need for perfection!

This dish uses just simple ingredients to achieve an incredible meal. There is a little bit of technique involved in this one to ensure you get a smooth and creamy sauce.

Cacio e Pepe on a plate with a fork

What is Cacio e Pepe?

This rustic recipe is an Italian favorite for its simple ingredients and creamy consistency. This is a dish I love to order in restaurants and while the ingredients are simple, the flavor is anything but.

In this dish, a simple sauce is made from butter, cheese and pepper with a little bit of the starchy pasta water.

While many versions use olive oil (and even sometimes a bit of cream), I opt for butter.

ingredients to make Cacio e Pepe

Simple Ingredients

PASTA – Spaghetti, capellini or any long pasta is most commonly used!

CHEESE Pecorino romano is the cheese listed in this recipe for its nutty and bright flavor. Parmesan or asiago will melt easily and evenly too. I find I get the best results if I finely shred the cheese on the small side of a cheese grater myself.

Do not use pre-shredded or store grated cheeses in this recipe, they often have additives that affect how they melt.

ingredients to make Cacio e Pepe

Serve cacio e pepe with tossed salad and some cheesy garlic breadsticks!

How to Make Cacio e Pepe

Simply wholesome and unforgettable, Cacio e Pepe makes a perfect meal!

This recipe can be a bit tricky. This recipe has simple ingredients but to be honest, can take a couple of times to get it just right (kind of like making a carbonara).

There are many different methods used for making this recipe from Serious Eats’ two pan method to the addition of cream from Cooks Illustrated. I personally find cooking the butter with starchy water and then adding the pasta and finally mixing in the cheese works best.

If the mixture is too hot, the cheese can seize up.

  1. Grate Cheese (per recipe below) finely using the smallest side of a box grater. I tried using a food processor to grate it a few times, the results were not as smooth.
  2. Boil Pasta in just enough water to cover it (you need starchy water for the sauce so don’t add too much). Cook until pasta is al dente. Reserve some of the pasta water. Do not rinse!

adding spaghetti to sauce to make Cacio e Pepe

  1. Make Sauce Work quickly, you need the pasta to be hot. While pasta drains, immediately melt butter in the sauce pan and whisk in some of the pasta water until smooth. Toss cooked pasta with the mixture.
  2. Add Cheese With the heat OFF, add cheese a bit at a time tossing with pasta until melted. Add a bit of hot pasta water if needed. Continue adding cheese and pasta water slowly a bit at a time until you get a creamy consistency.

process of adding cheese to pot to make Cacio e Pepe

Tips for a Smooth Sauce

Ensure the cheese is finely shredded by hand (don’t use pre-shredded cheese).

Prepare ALL ingredients before you begin.

Work quickly to use the heat from the pasta (and pasta water) to melt the cheese.

Heat pasta water and butter over low heat until smooth. Remove from the heat and before you begin adding the cheese a very little bit at a time while stirring. If the pasta water is too hot, it can cause the cheese to seize up.

Cacio e Pepe after cooking on a plate

  • Cacio e pepe is all about the pasta, so cooking it properly is key. Do NOT overcook.
  • This recipe needs really starchy pasta water so cook in just enough water to cover the pasta.
  • The sauce clings best to unrinsed pasta. Same goes for the pasta water, some of the pasta starch remains in the water, making it a perfect thickener for cacio e pepe.
  • Prep ahead and be ready. Once the pasta is cooked, this dish comes together fast!
  • We’ve had the best results in a non-stick pan.

Perfect Pasta Dishes

Did your family love this Cacio e Pepe? Be sure to leave a comment and a rating below! 

Cacio e Pepe on a plate with a fork

Cacio e Pepe

This cheesy pasta is simple perfection.
Course Dinner, Entree, Lunch, Main Course, Pasta
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 477
Author Holly Nilsson

Ingredients

  • 12 ounces spaghetti or long pasta
  • 4 ounces Pecorino Romano plus extra for garnish
  • 1 ½ teaspoons black pepper finely ground
  • 3 tablespoons butter

Instructions

  • Bring a shallow pot of salted water to a boil. You want enough water to cook the pasta but you want the water to become very starchy so don’t overfill the pot. The water should just barely cover the pasta.
  • Meanwhile, shred cheese with the fine side of a cheese grater. Add finely ground black pepper.
  • Add pasta to boiling water and cook until al dente. Drain well, reserve 1 ½ cups of pasta water (do not rinse pasta). The pasta water should be a bit starchy and a little thick.
  • Working quickly, place 3 tablespoons butter in a pan and melt over low heat. Whisk in 1/3 cup of pasta water until smooth. Remove from the heat.
  • Add the hot pasta and toss with the butter in the pan. With the heat off add cheese a couple tablespoons at a time while tossing with tongs until melted.
  • Continue adding cheese a little at a time tossing until melted and adding pasta water as needed to create a creamy sauce.
  • Garnish with additional cheese and parsley if desired. Serve immediately.

Notes

  • Do not use pre-shredded cheeses.
  • Prepare all ingredients before you begin.
  • Shred the cheese with the fine side of a cheese grater.
  • Use just enough water to cook the pasta, you want it to be very starchy.
  • Do not rinse the pasta, you need the starch on the pasta.
  • Save some pasta water, you need the starchy water for the sauce.
  • Work quickly once the pasta has drained, you need the heat from the pasta to melt the cheese to create the sauce.
  • Only add the cheese once removed from the heat so it melts smoothly and evenly.
  • You may not need to add all of the cheese or all of the pasta water. Add just enough to get a creamy sauce.
  • The pasta will thicken as it stands/cools so don’t discard your pasta water in case you want to thin out your sauce.
  • We’ve had the best results in a non-stick pan.

Nutrition

Calories: 477 | Carbohydrates: 65g | Protein: 20g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 395mg | Potassium: 224mg | Fiber: 3g | Sugar: 2g | Vitamin A: 293IU | Calcium: 323mg | Iron: 1mg
plated Cacio e Pepe with writing
ingredients to make Cacio e Pepe with plated dish and a title
Cacio e Pepe on a plate with a fork and writing
close up of Cacio e Pepe with a title

Originally posted at Spend with Pennies

Instant Pot Spaghetti (including pasta!)

Instant Pot Spaghetti is a complete meal including meat sauce and pasta all cooked in one pot!

Brown ground beef in the Instant Pot and then stir in sauce ingredients and some uncooked spaghetti. Voila! Dinner in one pot in minutes.

cooked spaghetti and meat sauce in a pressure cooker

Why You’ll Love This Recipe

Taste This recipe tastes like it’s been cooking all day but really, it’s SUPER fast for a full meal!

Quick A from-scratch sauce with pasta in under an hour… perfection!

Versatile Toss in leftover roasted veggies, green peppers, mushrooms or shredded zucchini to up the veggie intake.

Easy One pot and pretty much set it and forget it, this recipe couldn’t be easier.

left image shows Raw meat and onions in an instant pot and right image shows cooked meat and onions in an instant pot

How to Cook Spaghetti in an Instant Pot

  1. Brown Meat Brown the beef using the saute setting on the Instant Pot. If your meat has a lot of fat, drain it but if there’s just a little, leave it for flavor.
  2. Add Pasta & Sauce Add spaghetti and sauce ingredients per the recipe below.
  3. Cook Secure lid and set to manual/high pressure/8 minutes.

Quick-release the pressure once done and let rest 5-10 minutes.  Serve immediately with cheese, parsley, and maybe a slice of homemade garlic bread.

Once cooked you may need to break apart a few of the noodles with a fork. The sauce may seem a little bit thin when you open the lid but as it cools and the pasta continues to soak up the sauce, it’ll thicken up beautifully!

Ingredients for Instant Pot Spaghetti in an instant pot

Tips for Success

  • Deglaze the brown bits on the bottom of the pan after browning the meat, this helps avoid the dreaded burn notice!
  • Submerge Ensure the pasta is completely submerged in the sauce before cooking.
  • Size This recipe has only been tested in a 6QT Instant Pot. If your IP is a different size, consult your manual.
  • Rest Once cooked you will see liquid on the top, give it a stir an allow it to sit for at least 10 minutes uncovered. The pasta will continue to cook and the sauce will thicken.

Got Meatballs?! You could even toss in some frozen meatballs and let them thaw and reheat as the sauce and dry noodles cook! Let your instant pot do all the work in one pot.

Leftover Spaghetti?

Leftover spaghetti makes a lunch or dinner the next day, in fact, just like chili it’s almost better next day! It’ll keep in the fridge up to 4 days.

No need to re-season, just reheat (and maybe re-cheese)! Kids love a hot lunch and a couple of scoops of instant pot spaghetti in a covered container can easily be reheated at school! For work, just pop into the microwave!

Easy Instant Pot Recipes

Instant pot spaghetti in a white bowl garnish with parsley and parmesan cheese

Instant Pot Spaghetti

Spaghetti and meat sauce prepped in an instant!
Course Main Course, Pasta
Cuisine American
Prep Time 20 minutes
Cook Time 8 minutes
Building Pressure & Resting Time 25 minutes
Total Time 53 minutes
Servings 6 servings
Calories 367
Author Holly Nilsson

Equipment

Ingredients

  • 1 pound lean ground beef
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 cup water
  • 1 teaspoon Italian seasoning
  • 6 ounces spaghetti uncooked
  • 2 cups marinara sauce or pasta sauce
  • 14 ounces diced tomatoes with juices
  • ¾ cup red wine
  • ½ cup parmesan cheese grated
  • 1 tablespoon parsley chopped

Instructions

  • Turn a 6QT Instant Pot onto saute. Cook beef, onion and garlic until browned and no pink remains. Drain fat if there is more than 1 tablespoon or so.
  • Add water and scrape any brown bits. Break spaghetti in half and add spaghetti, tomatoes, marinara, seasoning, and wine. Press the pasta so it is in the sauce.
  • Close the lid and select manual, high pressure for 8 minutes.
  • Once completed, quick release pressure and stir. Rest 5-10 minutes.
  • Stir in cheese and parsley. Serve immediately.

Nutrition

Calories: 367 | Carbohydrates: 32g | Protein: 23g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 624mg | Potassium: 753mg | Fiber: 3g | Sugar: 7g | Vitamin A: 552IU | Vitamin C: 14mg | Calcium: 161mg | Iron: 4mg
Spaghetti in a white bowl with a title
Spaghetti in an instant pot for instant pot spaghetti with the title
Spaghetti in a white bowl and spaghetti in an instant pot with writing

Originally posted at Spend with Pennies

Baked Spaghetti Pie

Baked Spaghetti Pie

Baked Spaghetti Pie is one of those classic recipes that’s been around forever, and never gets old. It’s like a simple version of lasagna!

A baked spaghetti pie in a pie dish. There are layers of spaghetti, sauce, and melted cheese. Fresh basil is sprinkled on top and three tomatoes, olive oil, a container of dried red pepper flakes, and dinner plates are next to the spaghetti pie.

An Easy Spaghetti Pie Casserole 

This isn’t your mom’s spaghetti recipe, but it is the baked spaghetti pie recipe your mom wishes she had! You can even use Mom’s spaghetti sauce to bring back some memories. 

I have a lot of friends who love Italian food, but feel a bit overwhelmed by it. I can understand that, but this baked spaghetti recipe is not one of those recipes. 

Our friend, Jennifer, actually gave us this recipe. She has some of my absolute favorite family recipes. They are the good classics that you leave for college and crave Mom’s such and such. A few months ago she texted me this spaghetti pie recipe and our family was all over it! 

Baked spaghetti pie is everything your family wants for an Italian comfort meal! Pasta, sauce, and cheese!

A pie dish filled with baked spaghetti pie. There are layers of spaghetti, spaghetti sauce and melted cheeses. and a few basil leaves on top. Three tomatoes, olive oil and bay leaves are in the background.

This is a spaghetti recipe different than any other. The addition of cottage cheese adds a new level of creaminess. 

Have you ever enjoyed someone’s homemade lasagna but not wanted to go through the hassle? That’s what a baked spaghetti casserole recipe does for you, all the deliciousness with half the work! 

There’s something crazy delicious about all of that sauce and the creaminess of the cottage cheese but baking it takes on this yummy caramelization and texture that’s so awesome! Your kids will think this is so fun to take an old spaghetti recipe with their favorite spaghetti sauce and do something totally wild and crazy, like make it into a baked spaghetti!

There’s just something so wonderful about the texture of those noodles and the cheesy deliciousness of the topping. I mean, how many kids would love to plop noodles in a pie dish and make them into a pie crust?

Small bowl containing ingredients for baked spaghetti pie. There is a handful of uncooked spaghetti pasta, a bowl of spaghetti sauce, small containers of shredded mozzarella cheese, cottage cheese, and Parmesan cheese.

What’s Needed for Baked Spaghetti Pie? 

This easy baked spaghetti comes together with ingredients you may have on hand already! If not, head to the store for these ingredients: 

  • Spaghetti
  • Spaghetti Sauce 
  • Eggs
  • Cottage Cheese
  • Mozzarella Cheese
  • Butter 
  • Parmesan Cheese

A pie dish filled with baked spaghetti pie. There are layers of spaghetti noodles, spaghetti sauce and melted cheeses. There are a few basil leaves on top and three tomatoes, olive oil, cheese, and a jar of forks in the background.

How to Make Baked Spaghetti Pie

This is the easiest recipe for spaghetti. We’ve given detailed instructions in the recipe card below, but here are the basic steps for making a spaghetti casserole: 

  1. Cook your pasta.
  2. Drain and immediately add the butter, parmesan and eggs. 
  3. Place into a dish and top with cottage cheese.
  4. Now top with sauce. 
  5. Finally, top with 1/2 of the mozzarella and bake. 
  6. Add more mozzarella and bake again. 
  7. Serve with garlic bread or our crusty Artisan Bread.

A baked spaghetti pie that has a slice removed. There are layers of spaghetti, spaghetti sauce, and melted shredded cheese. A little fresh basil is sprinkled on top.

What to Serve with Baked Spaghetti 

Serve this baked spaghetti pie with your favorite pasta sides! A few of our favorite side dishes are: 

Tip: Here are all of our Salad Recipes!

A pie dish filled with cooked spaghetti noodles.

What’s the Best Spaghetti Sauce for Baked Spaghetti Casserole? 

The spaghetti sauce is crucial in this easy baked spaghetti as the flavor comes from spaghetti sauce! We recommend using our Homemade Spaghetti Sauce recipe, or even better if you use our Bolognese Sauce.

If you don’t have time, I happen to have tested out the best jarred spaghetti sauces from the store. These are our personal picks.

What Can you Use Instead of Cottage Cheese?

Not everyone is a fan of cottage cheese, so if that’s you try using ricotta cheese. I’ll tell you this, I’m usually all about the authentic ingredients, but I actually feel like the ricotta cheese can be a bit too dry in recipes, so cottage cheese gives that wonderful mild flavor without drying out the dish.

A pie dish filled with cooked spaghetti, topped with spaghetti sauce and shredded cheeses.

How Do You Know When Spaghetti is Done?

The only way to know if pasta is done is to taste it. Pasta should be cooked to al dente, or firm to the taste, but not chewy in your teeth.

Can I Add Veggies to This Dish? 

Absolutely! This baked spaghetti with cottage cheese can be spruced up with sautéed onions, mushrooms, garlic, pease, and so on. You can even add cooked Italian sausage, ground beef, or even chicken! 

A top view of baked spaghetti pie. There is spaghetti pasta, spaghetti sauce and melted cheeses with a few basil leaves on top. A small bowl of dried pepper flakes is behind the pie.

How Long Will Spaghetti Pie Keep?

Spaghetti should keep for 3-4 days when stored properly. You should store spaghetti pie tightly covered and in the refrigerator, or in a Tupperware. 

Can I Freeze This Spaghetti Pie? 

Yes! Let cool completely, then wrap the entire pan in a couple layers of plastic wrap and then two layers of foil. Freeze for up to 2 months. 

Tips for Making the Best Baked Spaghetti 

  • Parmesan cheese: Use freshly grated Parmesan cheese for the best texture and flavor. You can also use bagged, pre-shredded Parmesan. Just avoid the powdery kind that comes in a shaker can! 
  • Pasta: We used spaghetti noodles for this recipe since this is a spaghetti pie, but you can use any pasta shape you have on hand. 
  • Doubling the recipe: This recipe can easily be doubled to feed a crowd! Either bake the spaghetti pie in two pie plates, or bake it in a 9×13-inch casserole dish. 

A slice of baked spaghetti pie on a white dinner plate. A fork is next to the spaghetti pie and a few basil leaves are scattered on the pie and the plate. A small container of red pepper flakes and the rest of the spaghetti pie are in the background.

More Easy Pasta Dinners: 

All our Pasta Recipes!

Raised in the Kitchen - Carrian Cheney

111 days

Our new book is live for preorders!

From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.

Pre-order now

A baked spaghetti pie in a pie dish. There are layers of spaghetti, sauce, and melted cheese. Fresh basil is sprinkled on top and three tomatoes, olive oil, a container of dried red pepper flakes, and dinner plates are next to the spaghetti pie.

Print

Spaghetti Pie

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Baked Spaghetti Pie is one of those classic recipes that’s been around forever, and never gets old. It’s like a simple version of lasagna!
Course 50 of our Best Easy Pasta Recipes, Main Course
Cuisine Italian
Keyword dinner, dinner recipe, italian, recipe, spaghetti, spaghetti sauce
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 406kcal

Ingredients

  • 6 oz Spaghetti , cooked
  • 2 Tablespoons Butter (or margarine)
  • 1/3 Cup Shredded Parmesan Cheese
  • 2 Eggs , beaten
  • 1 Cup Cottage Cheese
  • 6 Cups Spaghetti Sauce (about 1 1/2 jars)
  • 1/2 Cup Mozzarella Cheese

Instructions

  • Mix together spaghetti, butter, Parmesan cheese, and eggs.
  • Place in the bottom of a pie pan.
  • Top with cottage cheese, spaghetti sauce, and half of the mozzarella cheese.
  • Bake at 350 degrees F for 20 minutes.
  • Add other half of mozzarella cheese and bake for 5 more minutes.

Notes

This spaghetti pie can have additional items added, like sausage, ground beef and even chicken!

This Spaghetti Pie can be frozen for 1-2 months.

Nutrition

Serving: 1g | Calories: 406kcal | Carbohydrates: 43g | Protein: 23g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 123mg | Sodium: 1387mg | Potassium: 753mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1263IU | Vitamin C: 12mg | Calcium: 256mg | Iron: 3mg

A baked spaghetti pie in a pie dish. There are layers of spaghetti, sauce, and melted cheese. Fresh basil is sprinkled on top and three tomatoes, olive oil, a container of dried red pepper flakes, and dinner plates are next to the spaghetti pie.

READ: Baked Spaghetti Pie

Originally posted at Oh Sweet Basil