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Spaghetti Pie Casserole (Make-Ahead Baked Spaghetti with Sausage)

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What is spaghetti pie casserole?

Spaghetti pie casserole is a baked pasta dish made with spaghetti, a rich meat sauce, eggs, cream, and cheese. It bakes into a sliceable "pie" that holds together beautifully, making it perfect for feeding a crowd or prepping meals ahead of time.

Quick look at this recipe

⏱ Ready in: About 1 hour and 30 minutes (includes resting time) | 🍽 Serves: 10-12 | 🧰 Difficulty: (a bit of a project-but well worth it) |❄️ Make-ahead friendly: Yes

This spaghetti pie casserole is not a toss-it-together weeknight recipe-but it is absolutely worth the effort. It's rich, hearty, and slices like lasagna, making it perfect for Sunday supper, potlucks, Supper Clubs, or taking a meal to someone who could use a little comfort.

Baked spaghetti pie casserole in a white baking dish with a large serving being taken out.
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Why you'll love this recipe

  • ✔️ If you love cozy baked pasta dishes like my Easy Make-Ahead Baked Ziti, this spaghetti pie casserole takes things just a step further with its sliceable texture and rich, creamy filling.
  • ✔️ Packed with flavor from sausage, mushrooms, and three cheeses
  • ✔️ Perfect for make-ahead meals and entertaining
  • ✔️ Feeds a crowd with leftovers to spare
  • ✔️ Even better the next day (and yes… even cold for breakfast for my cold pasta leftover lovers out there!)

My husband loves spaghetti with meat sauce, but this dish has officially taken the top spot. His favorite part? You don't have to wrangle the noodles.

⚠️ Before you start: important pan size tip

This recipe makes a very full casserole, and a standard 9×13-inch dish with 2-inch sides is too small.

You'll need one of the following:

  • A deep 9×13-inch baking dish (at least 3-4 inches deep)
  • A larger 10×15 or 10×16-inch baking dish
  • OR divide the mixture between two smaller dishes

💡 When I tested this recipe again, my 9×13 overflowed, and I had to use an additional 8-inch dish. I also highly recommend placing your baking dish(es) on a rimmed baking sheet to catch any spills.

Ingredient notes and why they matter

See the recipe card for full information on ingredients and quantities.

Ingredients for spaghetti pie casserole include Italian sausage, canned tomato sauces, eggs, cream, and cheeses.
  • Spaghetti: Thin spaghetti or vermicelli works best for structure
  • Italian sausage: Adds richness and depth. You could substitute ground beef, but the overall taste will be different.
  • Mushrooms + black olives: Build layers of flavor
  • Eggs + cream: The key to that sliceable "pie" texture
  • Fontina + Parmesan: Melt and bind everything together
  • Feta cheese: My secret ingredient, don’t leave it out

💡 The feta doesn't melt like the other cheeses-you'll get little pops of flavor throughout. It doesn't scream "feta," but it's what makes people ask, "What is that?"

How to make spaghetti pie casserole

This is a summary of the steps; the complete directions are in the recipe card below.

  1. Preheat the oven to 400°F and grease your baking dish.
Cooking spaghetti in a large Dutch oven.
  1. Cook the spaghetti in salted water until al dente. Drain and set aside.
Browning sausage in a large pot.
  1. Brown the sausage in a large skillet, breaking it into crumbles while the spaghetti cooks.
Mushrooms and olives are added to the sausage.
  1. Add mushrooms, onion, garlic, and olives, and cook until softened.
Two types of canned tomatoes and seasonings are added to the sausage mixture.
  1. Stir in tomatoes and seasonings, breaking up the whole tomatoes. Simmer briefly. (Steps 2-5 take about 15 minutes total.)
Eggs, cream and three types of cheeses in a mixing bowl.
  1. Whisk eggs and cream, then stir in the cheeses.
Spaghetti, meat sauce, and eggs, cream, and cheeses in a large Dutch oven.
  1. Combine everything in a very large bowl or the Dutch oven you cooked the noodles in: spaghetti, meat sauce, and egg and cheese mixture
A white baking dish full of spaghetti pie casserole.
  1. Transfer to a baking dish and press down firmly to compact the mixture.
Baked Spaghetti Pie Casserole in a white baking dish.
  1. Top with Parmesan and bake for about 30 minutes, or until the center is set.
  1. Let it rest for 15 minutes before slicing. This step makes all the difference. After resting, it slices cleanly and holds together beautifully. Garnish with basil and serve.
Baked spaghetti pie casserole in a white baking dish garnished with strips of basil.

A better way to make it (make-ahead workflow)

Because this recipe has several steps, I've found it works best when you break it up:

  • I like to make the sauce the day before
  • Cook the pasta and shred the cheese the next morning
  • Assemble everything and refrigerate until ready to bake

💡 I tested it this way, and it made the whole process much more manageable.

Serving suggestions

Serve with:

And while the casserole rests? That's the perfect time to get your sides ready, or sit down with a glass of wine and put your feet up before dinner.

Make-ahead, storage, and reheating tips

For smaller households

This recipe makes a lot-perfect for meal prep.

  • Divide into smaller casseroles (2-3 servings each)
  • Bake one and freeze the rest (unbaked)

💡 Next time, I make it, I'll definitely portion it out this way. It’s just my husband and me, and this casserole is ideal for cook once, freeze, bake and eat the rest later

Storage and reheating

  • Microwave: Add a few drops of water and heat 30-60 seconds
  • Oven: Cover and reheat at 350°F for 10-15 minutes

💡 To reheat a full dish, add about a teaspoon of water, cover, and warm until heated through.

Frequently asked questions

Why does spaghetti pie need to rest before serving?

Resting allows the eggs and cheese to set, so the casserole slices cleanly rather than falling apart.

Can you make spaghetti pie casserole ahead of time?

Yes. You can assemble it earlier in the day or several days before and refrigerate until ready to bake.

What's the difference between baked spaghetti and spaghetti pie?

Baked spaghetti is usually scoopable, while spaghetti pie is firmer and can be sliced into neat portions.

Does this spaghetti pie casserole really serve 12 people?

Yes. This is a large, hearty casserole that easily feeds a crowd and still leaves plenty of leftovers.

Tips to ensure this recipe turns out perfectly

  • Use a large enough baking dish (or divide into two) (see my notes above)
  • Don't skip the resting time, it’s essential for clean slices
  • Expect the casserole to look slightly soft out of the oven; it will firm up
  • If baking from cold, allow extra time for the center to heat through, or set it out on the counter for about 30 minutes before baking to come to room temperature

💡 In my oven, it took about 30 minutes to fully set when baked after refrigeration.

What to serve with spaghetti pie casserole

Since this is such a hearty, crowd-feeding casserole, I like to keep the sides simple and fresh.

Join the conversation

This recipe had been tucked away for years, and after testing it again, my husband and I both remembered just how good it is. It's now officially our new favorite. When he immediately asked me to make it for a friend recovering from surgery, I knew it was a keeper.

If you try it, I'd love to hear what you think! I always appreciate your comments and ratings if you try one of my recipes and love it! Thank you! These ratings and comments help others find my most popular and well-loved recipes.

Southern Comfort with a Side of Simplicity
For over a decade, Grits and Pinecones has been serving up delicious recipes with a Southern flair-simple, flavorful, and perfect to share with family and friends.

Love cozy, crowd-friendly casseroles like this? Be sure to check out more of my Southern comfort recipes-simple, flavorful, and perfect for sharing.

 

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A large dish of spaghetti pie casserole with a large serving being taken out.

Spaghetti Pie Casserole

Sharon Rigsby
A hearty spaghetti pie casserole made with pasta, sausage, tomatoes, eggs, cream, and three cheeses. This baked spaghetti slices like a pie, making it perfect for feeding a crowd, meal prep, or make-ahead dinners.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Resting time 15 minutes
Total Time 1 hour 30 minutes
Course Main Dish
Cuisine American, Italian
Servings 12 servings
Calories 568 kcal

Equipment

  • Extra-large baking dish with high sides or two smaller casserole dishes This recipe has too many ingredients for a standard 9×13 dish and will overflow.

Ingredients
  

  • 16 ounces package thin spaghetti or vermicelli
  • 1 pound Italian sausage
  • 16 ounces sliced portabella mushrooms
  • 4 ounces sliced and drained black olives
  • 1 small onion minced
  • 2 garlic cloves, minced
  • 28 ounces can whole peeled tomatoes I recommend San Marzano if possible
  • 16 ounces can stewed tomatoes
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon italian seasoning
  • 4 eggs, beaten
  • 1 cup heavy cream
  • 4 ounces grated fontina cheese
  • 8 ounces crumbled feta cheese
  • 8 ounces grated Parmesan cheese, divided
  • fresh basil for garnish optional

Instructions
 

  • Preheat the oven to 400°F. Lightly spray a non-stick cooking spray in one extra-large baking dish with high sides (see notes) or, if you are dividing the mixture, several smaller baking dishes or deep-dish pie pans.
  • Cook the spaghetti in a large stockpot or Dutch oven in boiling, salted water over medium-high heat. Cook the noodles according to the package directions for al dente.
  • While the noodles boil, brown the Italian sausage in a large Dutch oven over medium-high heat. Use a potato masher or fork to break up the sausage into small crumbles. When the sausage is broken up, add the mushrooms, onion, garlic, and drained black olives, and continue cooking for about 7 minutes. When the meat is browned, remove the pan from the heat and drain any fat.
  • Add the can of undrained tomatoes and the can of undrained stewed tomatoes to the meat mixture and use a fork to break up the tomatoes. Add 1 teaspoon salt, ½ teaspoon black pepper, and 1 tablespoon Italian seasoning, and mix well. Cook for a few minutes to allow the flavors to blend.
  • When the spaghetti is cooked, drain it and add it back to the pot. Set aside.
  • In a medium-sized bowl, beat the eggs and heavy cream until well combined. Add the shredded fontina and feta, along with half of the Parmesan cheese.
  • Pour the meat sauce over the spaghetti and mix well. Add the egg and cheese mixture and continue mixing until everything is well combined.
  • Pour this mixture into your prepared baking dish, then use a pancake turner or your hand to press it down to compact the noodles. Sprinkle the remaining parmesan cheese over the top and bake, uncovered, for 25-30 minutes, or until it is hot and bubbly, the center is set, and the cheese has melted. Let the dish rest for 15 minutes, garnish with fresh basil, slice, and serve.

Notes

Like lasagna, this casserole benefits from a nice rest right after baking and before serving. I let my casserole sit for 15 minutes to firm up, and it sliced beautifully, with nice, clean edges, and the serving held together beautifully. While you wait, this is the perfect time to toast some garlic bread to go along with it.
I made this casserole in the morning and refrigerated it before baking. Because of this, I let it sit out on the counter for about 30 minutes before baking. Even with this, it still took 30 minutes for the center to set. Also, depending on the dish size and the thickness of the casserole, the baking time may vary.
This recipe has more ingredients, more steps, and uses more dishes than most of my recipes. I actually made the sauce the night before, then the next morning I cooked the spaghetti and shredded the cheese (a food processor makes short work of this). Finally, I combined everything, put it in the casserole dish, and refrigerated it before baking it last night.
This recipe is not a quick weeknight meal, and you can’t throw it together. It is a project with many moving parts, and it takes time to prepare. However, if you have the time, it is 100% worth it and perfect for feeding a crowd, Sunday supper with the family, a Supper Club main dish, a potluck, or a dinner party main dish.
The most important finding from my testing is that I found a regular 9×13 baking dish with 2-inch sides, which is what I have and is pretty standard, is too small to fit everything. This casserole really needs a larger 10 x 15 or 10 x 16 dish with at least 3-inch sides. I ended up using a smaller 8×8 baking dish for the overflow.
Even with this, I recommend placing your baking dish on a rimmed baking sheet to catch any liquid that might bubble over in the oven before baking.
My other takeaway is for smaller families. This dish is great for meal prep. Next time I make this, just for my husband and me, I will divide it into several pans with 2-3 serving portions each, bake one, and freeze the rest unbaked for another time.
Finally, because I am one of those crazy people who loves cold pasta or pizza for breakfast, I polished off a slice for breakfast, and I can tell you it is just as good, if not better, the next day. A sure sign of a great pasta dish is how good it is cold the next morning.

Nutrition

Calories: 568kcalCarbohydrates: 38gProtein: 27gFat: 35gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 146mgSodium: 1420mgPotassium: 601mgFiber: 3gSugar: 6gVitamin A: 872IUVitamin C: 11mgCalcium: 454mgIron: 3mg
Loved this recipe? Leave a rating & review!Click the stars ⭐️ below to let me know what you think or leave a comment. I'd love to hear how it turned out for you!

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    5 from 2 votes (2 ratings without comment)

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  1. Kerri Mohar

    This one was such a hit! My friends and husband loved it. To sum it up…YUM!

    Reply

    • Gritsandpinecones

      Kerri,
      Thank you so much for leaving so many kind comments! I’m so glad you are enjoying the recipes! You made my day!
      Sharon

      Reply