1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (277g) Recipe makes 8 servings The following items or measurements are not included below: 1/2 teaspoon italian seasoning
Calories 370
Calories from Fat 129		(34%)
Amount Per Serving		%DV
	Total Fat 14.3g	22%
	Saturated Fat 7.1g	35%
	Monounsaturated Fat 4.2g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 64mg		21%
Sodium 1133mg		47%
Potassium 680mg		19%
Total Carbohydrate 37.8g		12%
	Dietary Fiber 1.3g	5%
	Sugars 11.2g
Protein 22.6g		45%
detailed view... how is this calculated?

Creamy Spaghetti Pie

Recipe #51152 | 45 min | 15 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Sharon123
Jan 14, 2003

I went to a Pampered Chef party where this was served. Many people asked for the recipe! Update: I have revised this recipe due to people having trouble with the instructions. I hope this makes it easier to follow.

SERVES 8 (change servings and units)

Ingredients

8 ounces thin spaghetti, broken in half, cooked and drained (about 4 cups)
1/3 cup green onions with top, finely chopped
1/4 cup chopped fresh parsley
2 garlic cloves, minced
3 ounces fresh parmesan cheese, grated, divided (3/4 cup)
1 (15 ounce) container part-skim ricotta cheese (or use cottage cheese)
1 egg, lightly beaten
3 tablespoons butter (optional)
3/4 teaspoon salt
1/2 teaspoon italian seasoning
1 cup shredded mozzarella cheese, divided (4 oz.)
1 (26 ounce) jar spaghetti sauce
1 (14 1/2 ounce) can diced tomatoes, drained
parsley, chopped to garnish

Directions

1
Save out 1/4 cup of the Parmesan cheese and 1/4 cup shredded mozzarella cheese. Set aside.
2
Mix together green onions, garlic,chopped parsley, 1/2 cup Parmesan cheese, ricotta cheese, egg, butter(if using), salt, Italian seasoning, and 3/4 cup mozzarella cheese.
3
Mix cheese/egg mixture with cooked spaghetti and place on the bottom of a shallow casserole dish.
4
In a bowl, mix spaghetti sauce with tomatoes. Pour over spaghetti mixture.
5
Sprinkle with remaining 1/4 cup Parmesan cheese and 1/4 cup mozzarella cheese that was set aside.
6
Bake about 30 minutes at 350 degrees. After pulling out of oven, garnish pie with chopped parsley. Serve and enjoy!
7
Pie will feel firm to the touch. Enjoy!

Questions about this recipe?

Featured Reviews for This Recipe

From: flygirl #5

On Jul 26, 2009

It tasted good but I found the texture a bit off. Thanks for posting

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Empire920

On Apr 19, 2009

This was very good. I used cheddar cheese as that's what I had and dried parsley flakes. Nice flavor and easy to make. Thank you.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: KITTENCAL

On May 17, 2006

I can't say enough good things about this spaghetti pie, I have been wanting to try this for a while and I'm glad I finally did today, it's fabulous! I did adjust some amounts slightly but pretty much made as stated, this is a wonderful recipe to use up any leftover spaghetti, I used my own marinara sauce that I have prepared and frozen in my freezer, I also sprinkled some grated mozza cheese on the last couple minutes of baking....what a great recipe Sharon, thanks so much hon!...Kitten

5 people found this review helpful

Was this review helpful to you? YES | NO

From: puppitypup

On Jan 6, 2009

We loved this! I added Italian sausage and olives to the spaghetti sauce and I omitted the butter. I made it up ahead of time, removed from fridge for 30 minutes before baking and baked for 40 minutes at 350. Also, I halved the recipe and it fit perfectly into my large square corningware dish which is probably about 10x10 and 4 inches high. Edited to say that of the 350 recipes I reviewed in 2008, THIS HAS GONE INTO MY 20 TOP FAVORITES COOKBOOK!

3 people found this review helpful

Was this review helpful to you? YES | NO

Read all 11 reviews