Spaghetti Pie

They all like noodles. Any kind of noodles. But add sauce to those noodles and the dinner is “RUINED” according to my eight year old. A good compromise is Spaghetti Pie. Easy to make (especially with left over spaghetti and sauce) this meal freezes and is the one thing I make to take when we go on vacation and I need some easy quick meals after a day at the beach or hiking in the mountains. It is easy, quick and an instant crowd pleaser! Noodles and cheesey goodness for the kids. With a little saucy topping for Mom.

SONY DSCYou know me well enough to know that I start with a recipe, and then go off on my own. This time I started with a recipe that I’ve had for DECADES! It is from the Junior League of Colorado cookbook, Colorado Cache. This book has been around since 1978!

Here is the original recipe for Spaghetti Pie:

6 oz of spaghetti

2 eggs, beaten

1/4 cup freshly grated Parmesan cheese

2 TB butter

1/3 c sour cream

1 pound Italian sausage

1 6 oz can tomato paste

1 c water

4 oz Mozzarella cheese sliced.


Cook the spaghetti and drain. While still warm combine spaghetti with eggs and Parmesan. Pour into a well greased 10 inch pie plate (or glass quiche dish) and pat mixture down. Melt butter and saute onions until limp. Stir in sour cream and spoon  over spaghetti. Remove sausage from casing, crumble and cook in skillet until done. Drain. Add tomato paste and water. Simmer 10 minutes. Spoon sausage on top of sour cream mixture. Bake at 350 degrees for 25 minutes. Arrange Mozzarella on top and return to oven until cheese melts.


I warmed left over spaghetti in microwave. Combined warm spaghetti with eggs and cottage cheese that was about to expire and a few shakes of the canned Parmesan. Mixed with my hands. Patted down in a glass quiche dish–larger than the 10 in one that recipe recommends. Sauteed onions. Added ground beef and cooked until no longer pink. Drained off grease. Opened a jar of spaghetti sauce and poured it onto the ground beef. Spooned mixture over the noodles. No Mozarella–didn’t have any.

While this is baking in the toaster oven (my quiche dish fits) I cut up some broccoli spears and put in a bowl with a little water and cover with microwave safe plastic wrap.

AWESOME MEAL! I should have made two and froze one for a night when I don’t have time to prepare anything. These freeze beautifully!



I am a mother of two sets of twins and a singleton. I explore the wild world of multiples and provide resources for other parents of multiples.
1 comment
  1. You are my life saver with posting this recipe. My mom has made this exact recipe for as long as i can remember and she isn’t at her house right now to copy and email to me. And i remember she puts cream cheese instead of sour cream in it. and puts chives and onions in it as well.

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