• Skip to main content
  • Skip to primary sidebar
Grits and Pinecones
menu icon
go to homepage
  • 4th of July
  • All Recipes
  • About
  • Contact
  • Subscribe
  • subscribe
    search icon
    Homepage link
    • 4th of July
    • All Recipes
    • About
    • Contact
    • Subscribe
  • ×
    Home » Recipes » Main Dish

    Easy Baked Spaghetti Pie Casserole

    Modified: Jan 30, 2022 · Published: Mar 12, 2017 by Sharon Rigsby · 2 Comments

    Jump to Recipe
    Easy Baked Spaghetti Pie Casserole Pinterest Pin

    My oh, my, Spaghetti Pie! Easy Baked Spaghetti Pie Casserole is a delicious combination of spaghetti noodles, spicy Italian sausage, earthy mushrooms, and black olives, and a rich, creamy tomato sauce full of not one, but three kinds of cheese, fontina, feta, and Parmesan!

    Easy Baked Spaghetti Pie Casserole in a white baking dish with a serving spoon

    Yes, you read that right, feta cheese! Not something you usually find in spaghetti, but an ingredient that sends this pasta entrée into the stratosphere!

    Easy Baked Spaghetti Pie Casserole is my new favorite “go-to” pasta casserole, and I’ll bet once you make this decadent and delicious entrée it will become yours too! It’s a great make-ahead dish that would be a wonderful weeknight meal, but it’s also a great entrée to serve company, it’s that good. Serve it with a slice of my homemade Texas Toast Garlic Bread for an unforgettable meal. 

    And because this recipe serves twelve, if your family is small like mine, you could end up with several meals, one to freeze, one to eat and one to take to a sick friend or new neighbor.  It would also be great for potlucks! Depending on the size of your family you could have three or more meals for just one effort!

    I certainly have had spaghetti pie many times over my lifetime, but for some reason, none of the recipes really stuck with me. That is until the last meeting of my cookbook club. We met on Fat Tuesday and Mary Carroll, our hostess, had a beautiful Mardi Gras-themed tablescape complete with beads and masks to compliment our delicious lunch.

    A table set for a mardi gras party for a cookbook club luncheon where Easy Baked Spaghetti Pie Casserole was served

    This month, instead of each of us making a recipe out of a chosen cookbook, each member brought one of their favorite recipes. My friend Carolyn Haley brought the most delicious Baked Spaghetti that was out of this world good! I even took some of the leftovers home to my husband and he liked it so much he immediately asked me to make it for him.

    Unfortunately, like many great cooks, Carolyn has never written her Spaghetti Pie and homemade tomato sauce recipe down. I actually ran into her when I went to the grocery store to get the ingredients for my Spaghetti Pie, and we talked about it. While mine might be close, it’s not identical to her recipe. And really, isn’t that what cooking and creating recipes is all about?

    You are inspired by a delicious meal but a few different ingredients and a few tweaks later you have your own creation, tailor-made to your family’s tastes and preferences. Cooking is an adventure, and you have to celebrate the successes. My husband and I agree on this one, it’s truly one of the successes, and I hope you will try it soon!

    The cast of characters for this delicious Easy Baked Spaghetti Pie Casserole include thin spaghetti or vermicelli, Italian sausage, portabella mushrooms, black olives, onion, garlic, canned whole peeled tomatoes (San Marzano if you can find them), a can of stewed tomatoes, eggs, Italian seasoning, kosher salt, ground black pepper, heavy cream, fontina cheese, feta cheese, and parmesan cheese and optional, fresh basil for garnish.

    If you like this recipe for Spaghetti Pie, you might also be interested in my Easy Make-Ahead Baked Ziti, Easy Healthy Skillet Lasagna, or Beef and Tomato Skillet with Polenta.

    How to make Easy Baked Spaghetti Pie Casserole

    If you are ready to make a Spaghetti Pie Casserole, gather your ingredients and preheat the oven to 400 degrees. Lightly spray a non-stick cooking spray in one large 13×9 baking dish with high sides or, if you are going to be dividing up the mixture, several smaller baking dishes or deep dish pie pans.

    Add the spaghetti to a large pot of boiling salted water over medium-high heat. Cook the noodles according to the package directions for al dente.

    A large pot of cooked spaghetti for Easy Baked Spaghetti Pie Casserole

    While the noodles boil, brown the Italian sausage in a large Dutch oven over medium-high heat. Use a potato masher 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.

    Cooking mushrooms, sausage and onions in a skillet for Easy Baked Spaghetti Pie Casserole

    Add the can of undrained tomatoes and the can of 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.

    A photo of tomato sauce being added to a skillet with mushrooms and sausage for Easy Baked Spaghetti Pie Casserole

    When the spaghetti is cooked, drain the pan and add the spaghetti back it. Set aside.

    In a medium-sized bowl beat the eggs and heavy cream until everything is thoroughly mixed.

    Adding heavy cream and eggs to a clear glass bowl to add to the other Easy Baked Spaghetti Pie Casserole Ingredients

    Add the fontina and feta cheese and 4 ounces of the Parmesan cheese.

    Mixing fontina, Parmesan and feta cheeses together in a bowl for Easy Baked Spaghetti Pie Casserole

    Pour the meat sauce over the spaghetti and mix well. Add the egg mixture and continue mixing until everything is well combined.

    Pour this mixture into the prepared baking dish and use a pancake turner or spatula to smash it down to compact the noodles.

    Easy Baked Spaghetti Pie Casserole in a white baking dish and ready for the oven

    Sprinkle the remaining parmesan cheese over the top and bake uncovered for 25-30 minutes or until it is hot and bubbly and the cheese has melted. Let the dish rest for 10 minutes garnish with fresh basil, slice and serve.

    A white baking dish full of Easy Baked Spaghetti Pie and garnished with fresh basil ready to serve

    Notes: To make Easy Baked Spaghetti Pie Casserole ahead, cover the unbaked pie and refrigerate it for up to 48 hours or freeze it.  When you are ready to bake it, allow the frozen pie to thaw in the refrigerator overnight and bake as directed.

    If you make this recipe, please be sure to rate it and leave a comment below. I love hearing from you! Also, please follow me on Pinterest, Facebook, and Instagram.

    Thank you so much for visiting Grits and Pinecones!

     

    📋 Recipe:

    Want to Save This Recipe?

    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

    Save Post

    By submitting this form, you consent to receive emails from Grits and Pinecones.

    Delicious Spaghetti Pie ready to serve

    Easy Baked Spaghetti Pie Casserole

    Sharon Rigsby
    This Easy Baked Spaghetti Pie recipe is full of pasta, Italian sausage, mushrooms, and black olives, and features a rich tomato sauce full of three kinds of cheese, fontina, feta, and Parmesan! It's the ultimate comfort food, freezes well and a great casserole to take to a new neighbor or sick friend!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 30 minutes mins
    Cook Time 25 minutes mins
    Total Time 55 minutes mins
    Course Main Dish
    Cuisine American, Italian
    Servings 12 servings
    Calories 373 kcal

    Ingredients
      

    • 16 oz package thin spaghetti or vermicelli
    • 1 lb Italian sausage
    • 16 oz sliced portabella mushrooms
    • 4 oz sliced black olives
    • 1 small onion minced
    • 1 teaspoon minced garlic
    • 28 oz can whole peeled tomatoes San Marzano
    • 16 oz can stewed tomatoes
    • 1 teaspoon kosher salt
    • ½ teaspoon ground black pepper
    • 1 tablespoon italian seasoning
    • 4 eggs
    • 1 cup heavy cream
    • 4 oz grated fontina cheese
    • 8 oz crumbled feta cheese
    • 8 oz grated Parmesan cheese
    • fresh basil for garnish optional

    Instructions
     

    • Preheat the oven to 400 degrees. Lightly spray a non-stick cooking spray in one large 13x9 baking dish with high sides or, if you are going to be dividing up the mixture, several smaller baking dishes or deep dish pie pans.
    • Add the spaghetti to a large pot of 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 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 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 the pan and add the spaghetti back it. Set aside.
    • In a medium sized bowl beat the eggs and heavy cream until everything is thoroughly mixed. Add the fontina and feta cheese and 4 ounces of the Parmesan cheese.
    • Pour the meat sauce over the spaghetti and mix well. Add the egg mixture and continue mixing until everything is well combined.
    • Pour this mixture into the prepared baking dish and use a pancake turner or spatula to smash 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 and the cheese has melted. Let the dish rest for 10 minutes garnish with fresh basil, slice and serve.

    Notes

    Notes: To make Spaghetti Pie ahead, cover the unbaked pie and refrigerate it for up to 48 hours or freeze it. When you are ready to bake it, allow the frozen pie to thaw in the refrigerator overnight and bake as directed.

    Nutrition

    Calories: 373kcalCarbohydrates: 21gProtein: 18gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 69mgSodium: 2112mgPotassium: 237mgFiber: 2gSugar: 4gVitamin A: 900IUVitamin C: 11.6mgCalcium: 200mgIron: 2.3mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

    More Main Dish Recipes

    • A white baking dish with baked Mediterranean Chicken and Rice Casserole topped with tahini sauce.
      Mediterranean Chicken and Rice Casserole (Easy One-Pan Bake)
    • Braised chuck roast with carrots and mushrooms cooked in a red wine sauce.
      Southern Braised Chuck Roast with Red Wine Gravy
    • A rack of smoked spare ribs with BBQ sauce is sliced and on a cutting board.
      Smoked Spare Ribs (Tender, Juicy and Fall-Off-the-Bone Good!)
    • Grilled Coconut Lime Chicken breasts on a cutting board with cut limes as garnish!
      Grilled Coconut Lime Chicken (Juicy and Full of Flavor!)

    Reader Interactions

    Comments

      5 from 2 votes (2 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Kerri Mohar

      September 21, 2017 at 1:03 pm

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

      Reply
      • Gritsandpinecones

        September 23, 2017 at 12:59 pm

        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

    Primary Sidebar

    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

    4th of July and Summer Favorites

    • Collage of 4th of July recipes include grilled chicken, potato salad, watermelon salad, and an American flag cake.
      Fireworks on a Plate: 38 Easy 4th of July Recipes for an Epic BBQ Bash
    • A large bowl of purple cabbage coleslaw with shredded carrots on a table.
      Purple Cabbage Coleslaw (Creamy, Crunchy, and Full of Flavor!)
    • A slice of old-fashioned pear pie on a plate with a fork.
      Old Fashioned Pear Pie Recipe (Just Like Grandma Used to Make!)
    • A stack of six lemon blueberry cookies on a plate.
      Lemon Blueberry Cookies Recipe (Soft and Chewy)
    • Scoops of cookie dough ice cream with chocolate chips in a white bowl.
      No Churn Cookie Dough Ice Cream with Chocolate Chips
    • Peanut Butter and Chocolate Rice Krispie Bars cut on a counter with several chocolate chips scattered around.
      Peanut Butter and Chocolate Rice Krispie Bars

    Browse more 4th of July and Summer Favorites

    Fan Favorites - Most Loved Recipes

    • A white bowl full of creamy potato salad topped with paprika.
      Classic Southern Potato Salad
    • Six hoecakes or fried cornbread on a white plate.
      Quick and Easy Hoe Cakes (Fried Cornbread)
    • A blackened grouper filet on a plate with grits, garnished with a lemon slice.
      Blackened Grouper
    • Cornbread in a cast iron skillet.
      Best Southern Cornbread Recipe
    • A white bowl full of cooked purple hull peans.
      Purple Hull Peas Recipe
    • A clear glass trifle dish with layers of angel food cake, strawberries and whipped cream.
      Strawberry Trifle with Angel Food Cake

    Browse more recipes:

    Featured in Parade, The Today Show, Better Homes & Gardens, Greatist, and more.

    Footer

    ↑ back to top

    Disclosures

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    About

    • About
    • Contact

    Copyright © 2025 Grits and Pinecones®

    • 257Facebook
    • X
    • Pinterest
    • Email
    • Flipboard
    1547 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.