Oamc Spaghetti Pie
Discover the ultimate comfort food with this OAMC (Once-a-Month Cooking) Spaghetti Pie—a hearty, layered dish that combines the best of spaghetti dinner and lasagna in one irresistible pie. Perfect for meal prepping or feeding a crowd, this recipe features tender spaghetti coated in a creamy mixture of eggs, cream cheese, sour cream, and Parmesan, layered with a rich, savory meat sauce made from ground beef, marinara, and aromatic Italian seasonings. Topped with melty mozzarella cheese, this dish bakes to perfection, creating a golden, bubbly crust that’s sure to impress. Ideal for busy weeknights or make-ahead freezer meals, this spaghetti pie is a versatile and family-friendly favorite. Serve warm with a fresh side salad and garlic bread for a complete meal that’s satisfying and delicious!
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Recipe Information
Ingredients
- 12 ounces spaghetti
- 1 pound ground beef
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 3 cups marinara sauce
- 4 ounces, softened cream cheese
- 1 cup sour cream
- 1 cup, grated parmesan cheese
- 2 cups, shredded mozzarella cheese
- 2 large eggs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch deep-dish pie pan or a 9x9-inch baking dish and set aside.
In a large pot of salted boiling water, cook the spaghetti until al dente according to package instructions. Drain and set aside.
In a large skillet over medium heat, heat the olive oil. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
Add the ground beef to the skillet. Cook until browned and fully cooked, breaking it up into small crumbles with a spoon. Drain any excess fat.
Stir in the marinara sauce, salt, black pepper, and Italian seasoning. Simmer on low heat for 5-7 minutes. Remove from heat and set aside.
In a large mixing bowl, whisk together the eggs, cream cheese, sour cream, and parmesan cheese until smooth and well combined.
Add the cooked spaghetti to the egg mixture and toss until the pasta is evenly coated.
Place half of the spaghetti mixture into the prepared pie pan or baking dish, spreading it into an even layer.
Top with half of the meat sauce, followed by 1 cup of shredded mozzarella cheese.
Add the remaining spaghetti mixture as the next layer, then top with the rest of the meat sauce and the remaining 1 cup of mozzarella cheese.
Cover the dish tightly with aluminum foil. Bake in preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Let the spaghetti pie cool for 5-10 minutes before slicing and serving. Optionally, garnish with fresh basil or parsley.
To freeze, assemble the spaghetti pie but do not bake it. Wrap tightly in plastic wrap, then cover with aluminum foil. Freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and follow the baking instructions above.
Nutrition Facts
Calories |
4022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.4 g | 357% | |
| Saturated Fat | 137.5 g | 688% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 1158 mg | 386% | |
| Sodium | 6438 mg | 280% | |
| Total Carbohydrate | 178.3 g | 65% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 46.4 g | ||
| Protein | 216.6 g | 433% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 3117 mg | 240% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2005 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
