Spaghetti Pie

Spaghetti Pie

Dish Size:
9" Pie Dish
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September 13, 2012
Tara’s Tidbits®

This recipe is perfect for the end of the week when you don't have a lot of groceries in the fridge. It's also a great potluck dish to take along to a party or gathering!

This is one of those no-brainers my family always enjoyed; the best part is you can cook the spaghetti fresh or use leftovers! - Tara



  • Nonstick cooking spray
  • 1/2 pound cooked spaghetti
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium zucchini, sliced into 1/2-inch pieces
  • 1 pound lean ground beef
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups store-bought pasta sauce
  • 1 3/4 cups shredded four-cheese Italian blend, divided
  • 2 tablespoons chopped flat-leaf parsley, optional


  1. Preheat oven to 350 degrees. Spray temp-tations® 9-inch pie dish with cooking spray.
  2. If using fresh spaghetti, prepare according to package directions; drain and set aside.
  3. Meanwhile, in a large skillet over medium high heat, heat olive oil and cook onion, stirring occasionally, about 3 minutes. Add zucchini and cook, stirring occasionally, about 8 minutes. Add ground beef, Italian seasoning, salt and pepper and cook until beef is browned and cooked through and vegetables are tender, about 8 minutes.
  4. Add pasta sauce and spaghetti to skillet. Cook until heated through, then stir in 1 cup Italian cheese blend.
  5. Spoon spaghetti mixture into pie dish. Sprinkle with remaining 3/4 cup Italian cheese blend. Bake until bubbly and heated through, 20 to 30 minutes. Sprinkly with chopped parsley, if desired.
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