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Homemade Meatless Spaghetti Pie photo

Meatless Spaghetti Pie

A comforting, family-style baked spaghetti casserole with cottage and mozzarella cheeses.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 servings

Equipment

  • Large Pot
  • Large Mixing Bowl
  • 10 x 14 baking pan or two pie pans
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Oven

Ingredients
  

  • 1 pound spaghetti cooked
  • 1/4 pound butter
  • 1 cup grated Parmesan cheese
  • 4 eggs
  • 16 ounces small-curd cottage cheese
  • 12 ounces shredded mozzarella cheese
  • 44 ounces spaghetti sauce

Instructions
 

  • Preheat the oven to 350°F (175°C). Butter a 10 x 14-inch baking pan or two pie pans.
  • Cook the spaghetti according to package directions until al dente; do not rinse. Drain and return to the pot or place in a large bowl.
  • Add the butter, grated Parmesan, and eggs to the hot cooked spaghetti and toss well until the butter melts and the mixture is evenly combined.
  • Transfer the spaghetti mixture to the prepared pan(s), spreading it evenly. If using two pie pans, divide evenly.
  • Pour the spaghetti sauce over the top, spreading it gently, then spoon the cottage cheese over the sauce in an even layer.
  • Sprinkle additional grated Parmesan over the cottage cheese.
  • Bake in the preheated oven for 30 minutes.
  • Remove the pie from the oven, sprinkle the shredded mozzarella evenly on top, and return to the oven for an additional 10 minutes, until the cheese is melted and bubbly.
  • Let rest a few minutes before slicing and serving.

Notes

  • Use hot spaghetti so the butter melts and coats the pasta evenly.
  • For smaller portions, bake in two pie pans as suggested.
  • Do not rinse the cooked spaghetti to help the eggs and cheese adhere.