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Homemade Meatless Spaghetti Pie photo

Meatless Spaghetti Pie

A comforting, cheese-forward baked spaghetti casserole that’s easy to assemble and feeds a crowd.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound spaghetti cooked and not rinsed
  • 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

Equipment

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

Method
 

  1. Preheat the oven to 350°F (175°C). Butter a 10 x 14-inch baking pan or prepare two pie pans.
  2. Cook the spaghetti according to package directions until al dente; do not rinse. Drain, reserving a little pasta water if it clumps.
  3. In a large bowl, combine the hot cooked spaghetti with the butter, grated Parmesan, and eggs; toss thoroughly so the butter melts and the eggs coat the pasta.
  4. Press the spaghetti mixture evenly into the prepared baking pan (or divide between two pie pans). If using two pans, you may freeze one for later if desired.
  5. Pour the spaghetti sauce evenly over the top of the packed spaghetti.
  6. Spoon or spread the cottage cheese over the sauce, then sprinkle additional grated Parmesan on top.
  7. Bake in the preheated oven for 30 minutes.
  8. Remove the pan from the oven, sprinkle the shredded mozzarella evenly over the top, and return to the oven for about 10 more minutes until the cheese melts and is lightly golden.
  9. Let the pie rest a few minutes before slicing and serving.

Notes

  • Do not rinse the cooked spaghetti so the eggs and butter adhere better.
  • Butter the pan well to prevent sticking.
  • You can split the mixture into two pans for smaller portions or one pan for a crowd.
  • Use freshly grated Parmesan for best flavor.