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    Grits and Pinecones » Recipes » Main Dish

    Easy Baked Spaghetti Pie Casserole

    March 12, 2017 by Sharon Rigsby, Updated January 30, 2022 2 Comments

    Jump to Recipe Print 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.

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    Thank you so much for visiting 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
    Prep Time 30 mins
    Cook Time 25 mins
    Total Time 55 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!

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    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

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    Sharon Rigsby, blogger at GritsandPinecones.com

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

    More about me →

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