Cozy Family-Style Spaghetti Pie Recipe
I’m about to share something that’ll make your weeknight dinner game so much stronger – and honestly, it might just become your family’s new obsession. This spaghetti pie takes everything you love about pasta night and transforms it into something that looks fancy but requires zero fancy skills. Think crispy pasta crust meets creamy, cheesy filling, all baked into one gorgeous pie that even your most stubborn eater won’t be able to resist.
Why You’ll Love this Cozy Family-Style Spaghetti Pie
When you’re craving comfort food that actually brings the whole family to the table without complaints, this spaghetti pie hits every single mark. I mean, what’s not to love about pasta shaped into a pie? It’s basically two comfort foods having a delicious baby.
The crispy pasta crust gives you that satisfying crunch, while the creamy spinach-cottage cheese center keeps things interesting.
Plus, you can slice it into neat wedges like an actual pie, which somehow makes dinner feel more special. Even picky eaters can’t resist this cheesy, saucy masterpiece.
What Ingredients are in Cozy Family-Style Spaghetti Pie?
This spaghetti pie doesn’t call for anything too fancy or hard to find, which is honestly one of my favorite things about it. You probably have most of these ingredients hanging around your kitchen already, and the ones you don’t have are easy pickups at any grocery store.
The ingredient list is pretty straightforward, but there are a few spots where you can make smart swaps if needed. I love how flexible this recipe can be while still delivering that perfect comfort food experience every single time.
Ingredients:
- 8 ounces spaghetti
- 2 large eggs, lightly beaten
- 2 tablespoons melted butter
- 4 tablespoons grated parmesan cheese, divided
- 1 (9 ounce) package frozen chopped spinach, thawed and squeezed dry
- 12 ounces small curd cottage cheese
- 1½ cups pasta sauce
- 1 cup shredded mozzarella cheese
- ½ teaspoon salt, divided
A Few Things to Keep in Mind
When it comes to the spaghetti, regular old spaghetti works perfectly fine, but you could also use thin spaghetti or even angel hair if that’s what you’ve got. The key is making sure whatever pasta you choose can form a nice crust when pressed into the pan.
For the cottage cheese, small curd really does make a difference in texture. Large curd cottage cheese tends to be a bit too chunky and doesn’t blend as smoothly with the spinach mixture. If you’re not a huge cottage cheese fan, ricotta works as a substitute, though it’ll change the flavor profile slightly.
That frozen spinach needs to be squeezed really, really dry. I’m talking about wrapping it in paper towels and pressing out every last drop of water you can manage. Soggy spinach will make your whole pie watery, and nobody wants that mess on their plate.
The pasta sauce can be whatever you like best, from basic marinara to something with herbs and garlic. Just avoid anything too chunky since it needs to spread evenly over the spinach layer.
How to Make this Cozy Family-Style Spaghetti Pie
Making this spaghetti pie is honestly way easier than it looks, and I promise you’re going to feel like a total kitchen genius when you pull this beauty out of the oven. The whole process is pretty straightforward, but there are a few little tricks that’ll make sure your pie turns out absolutely perfect.
First things first, get that oven preheating to 350 degrees and grab a 10-inch pie dish or baking dish. Give it a good spray with cooking spray because nobody wants their masterpiece stuck to the bottom of the pan. Trust me on this one.
While your oven’s warming up, get that 8 ounces of spaghetti cooking according to the package directions. You want it al dente, not mushy, because it’s going to do more cooking in the oven. Once it’s done, drain it really well and let it cool just enough that you won’t scramble those eggs in the next step.
Here’s where the magic starts happening. In a large bowl, combine your cooked pasta with 2 lightly beaten eggs, 2 tablespoons of melted butter, 2 tablespoons of that grated parmesan cheese, and 1/4 teaspoon of salt. Toss everything around until the pasta is completely coated and glistening. This mixture is going to be your “crust,” so you want every strand nicely covered.
Now comes the fun part that always makes me feel like I’m building something cool. Take that pasta mixture and press it into your prepared baking dish, pushing it up the sides and across the bottom. You’re basically making a pasta bowl, if you will. Press it down firmly so it holds its shape, but don’t go crazy and mash it to death.
For the filling, grab a medium bowl and mix together that 9-ounce package of frozen chopped spinach (remember, squeeze it super dry first), 12 ounces of small curd cottage cheese, the remaining 2 tablespoons of parmesan, and the remaining 1/4 teaspoon of salt. This mixture should be pretty thick and not watery at all. Spread this spinach mixture right in the center of your pasta crust, leaving those nice pasta edges showing.
Here’s a little detail that matters more than you might think. When you pour those 1½ cups of pasta sauce over the spinach mixture, be careful not to cover the edges of the pasta. Those edges are going to get golden and crispy, and covering them with sauce will just make them soggy. Pour the sauce right over the center, letting it spread naturally but not all the way to those beautiful pasta borders.
Pop that whole thing in the oven for 30 minutes. After that first half hour, sprinkle 1 cup of shredded mozzarella cheese over the sauce and continue baking for about 15 more minutes, until that cheese is melted and maybe just starting to get a little golden in spots.
The hardest part of this whole recipe is what comes next: letting it stand for 10 minutes before cutting. I know it smells incredible and you want to dive right in, but this resting time lets everything set up properly so your slices won’t fall apart when you cut them. Use those 10 minutes to make a quick salad or just stand there admiring what you’ve created.
Then cut it into wedges like you’d a regular pie, and prepare for some serious comfort food satisfaction.
Cozy Family-Style Spaghetti Pie Substitutions and Variations
One of the best things about this spaghetti pie is how ridiculously flexible it is, and honestly, you can probably make it work with whatever’s hanging out in your fridge right now.
Got angel hair instead of spaghetti? Perfect. No cottage cheese? Ricotta works beautifully.
I’m practically begging you to swap that spinach for whatever greens you’ve got – kale, arugula, even leftover roasted broccoli.
Want to make it meatier? Brown some Italian sausage and mix it right into that sauce.
Different cheese? Go wild with provolone or sharp cheddar instead of mozzarella.
What to Serve with Cozy Family-Style Spaghetti Pie
Balance is everything when you’re planning what goes alongside this hearty, cheesy masterpiece.
I lean toward fresh, crisp sides that cut through all that rich mozzarella and parmesan. A simple Caesar salad works perfectly, or try roasted broccoli with garlic and lemon zest. The brightness matters here.
Garlic bread feels redundant since you’ve already got pasta, but crusty Italian bread for sopping up any sauce? That’s smart thinking.
For drinks, I’d pour something light. Pinot grigio, sparkling water with lemon, or even iced tea. You want refreshment, not competition with those bold flavors.
Final Thoughts
After all this talk about layering pasta and melting cheese, I hope you’re as excited as I’m to tackle this recipe.
This spaghetti pie isn’t just dinner, it’s comfort food theater. The way that pasta forms its own little crust, creating walls to hold all that gooey goodness inside? Pure genius.
Don’t worry if your first attempt looks wonky. Mine always do.
The beauty lies in those imperfect, homestyle edges that say “I made this with love, not a ruler.”
Your family won’t care about perfect presentation when they’re digging into cheesy, saucy perfection.
Family Style Spaghetti Pie
Ingredients
- 8 ounces spaghetti
- 2 large eggs lightly beaten
- 2 tablespoons melted butter
- 4 tablespoons grated parmesan cheese divided
- 1/2 teaspoon salt divided
- 1 9 ounce package frozen chopped spinach, thawed, squeezed dry
- 12 ounces small curd cottage cheese
- 1 1/2 cups pasta sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 350°F. Spray a 10-inch baking dish with cooking spray.
- Cook spaghetti according to package directions. Drain well.
- In a large bowl, combine cooked pasta, beaten eggs, melted butter, 2 tablespoons parmesan cheese, and 1/4 teaspoon salt. Toss to coat well.
- Press pasta mixture onto bottom and up sides of prepared baking dish to form a crust.
- In a medium bowl, mix squeezed spinach, cottage cheese, remaining 2 tablespoons parmesan cheese, and remaining 1/4 teaspoon salt.
- Spread spinach mixture in center of pasta crust.
- Pour pasta sauce over spinach mixture, being careful not to cover the pasta edges.
- Bake for 30 minutes.
- Sprinkle mozzarella cheese over sauce and continue baking until cheese is melted, about 15 minutes more.
- Let stand 10 minutes before cutting into wedges to serve.
Notes
Nutrition
Frequently Asked Questions
Can I Make This Spaghetti Pie Ahead of Time and Freeze It?
I’d assemble the spaghetti pie completely, then wrap it tightly in plastic wrap and foil before freezing. You can bake it directly from frozen, just add extra time and cover with foil initially.
How Do I Prevent the Pasta Crust From Getting Soggy?
I’ll guarantee your pasta crust stays crispy by pressing it firmly into the dish and pre-baking for 10 minutes before adding toppings. Don’t skip draining the spinach thoroughly either.
What Size Baking Dish Works Best for This Recipe?
I’d recommend using a 10-inch pie dish or deep-dish pan as specified in the recipe. This size guarantees the pasta forms a proper crust while providing enough depth for all the delicious layers.
How Long Does Leftover Spaghetti Pie Last in the Refrigerator?
I’d store leftover spaghetti pie in the refrigerator for up to four days. I’ll make sure it’s covered tightly with foil or plastic wrap to maintain freshness and prevent it from drying out.
Can I Use Fresh Spinach Instead of Frozen Spinach?
Yes, you can substitute fresh spinach for frozen. I’d use about 1 pound of fresh spinach, sauté it until wilted, then squeeze out excess moisture before mixing with cottage cheese.