Spaghetti Pie

I like to think of it as “cheater lasagne.” I love lasagne, but I’m too impatient to make it–all the steps of layering and making sauce, precooking noodles, etc. Using leftover pasta, and pre-shredded cheese, etc. makes this recipe suitable for a last-minute meal.

I first made spaghetti pie as a way to use up leftovers… I googled and found a lot of recipes, and mish mashed until I came up with something I liked.

Preheat the oven to 350 degrees.

4 or more cups leftover previously sauced spaghetti
2 T butter or margarine, plus a little to grease the pan (I use Earth Balance)
2 eggs (The eggs act as a binder for the pasta, if you wanted a vegan version of this treat, you could sauté the spaghetti in its sauce first to make it “stickier.”)
1 c cottage cheese (or crumbled firm tofu seasoned with salt, nutritional yeast)
1 c spaghetti sauce
1 c mozzarella cheese (or vegan version)

Melt the butter or margarine and let it cool for a few minutes, add the eggs, and beat. Stir in the pasta and coat. Pour the coated pasta into a greased 8×8 glass baking dish. Spread a thin layer of cottage cheese (or crumbled tofu) on top. Spread a thin layer of pasta sauce over the cottage cheese. Sprinkle 1 cup of mozzarella cheese over the top of the mixture.

Bake at 350 degrees for 20-30 minutes or until cheese is melted and pie is heated through.

Spaghetti Pie


A Recipe: Spaghetti Pie

2 thoughts on “A Recipe: Spaghetti Pie

  • March 6, 2008 at 9:07 am

    Mmmm…your recipe sounds delicious.

    For my “cheater” lasagne, I just buy a package of ravioli and layer them up with a jar of spaghetti sauce; add grated cheese to the top and bake.
    The ravioli already has lots of cheesy ricotta inside….it’s easy and yummy.

  • March 6, 2008 at 10:15 am

    Sounds great. Now I am craving lasagna…

    If you use white-flour lasagna noodles, you don’t have to precook them.

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