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one pot spaghetti pie
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One Pot Spaghetti Pie

One Pot Spaghetti Pie takes a classic comfort food and turns it into an easy weeknight meal!  This spaghetti is cooked in meat sauce and baked with three cheeses!
 
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6
Author Nichole

Ingredients

  • 1 Pound Ground Beef or Italian Sausage
  • 4 Cloves Garlic Minced
  • 2 teaspoons Italian Seasoning
  • 1/2 teaspoon red pepper flakes
  • Salt & Pepper To Taste
  • 8 Ounces Cream Cheese Softened
  • 2 Large Eggs
  • 1 Cup Parmesan Cheese
  • 1 24 Ounce Jar Spaghetti Sauce
  • 1 Cup Tomato Sauce
  • 1 Cup Chicken Broth
  • 1.5 Cups Water
  • 1 Pound Box Dry Spaghetti
  • 1 1/2 Cups Mozzarella Cheese

Instructions

  • Preheat oven to 400 degrees.
  • Add the ground beef, garlic, Italian seasoning, and salt & pepper to taste to a large ovenproof pot or pan.
  • Cook over medium-high heat for 5-7 minutes until beef is cooked through. Drain any grease and return the beef mixture to the pan.
  • Meanwhile, add the cream cheese, eggs, parmesan, and a pinch of salt & pepper to a large bowl and mix thoroughly on medium speed with a hand mixer until no streaks of eggs remain.
  • Pour the spaghetti sauce, tomato sauce, broth, and water into the meat. Break the spaghetti in half, then add to the pan using a wooden spoon to submerge the pasta.
  • Bring the mixture to a boil, stirring constantly with a fork to separate the noodles, for about 12 minutes until the spaghetti is just cooked.
  • Remove the pan from the heat and stir the cream cheese mixture into the spaghetti. Then, spread out evenly in your pan.
  • Top with the shredded mozzarella and bake in the preheated oven for 15 minutes until cheese is melted.

Notes

NOTE ON SUBSTITUTIONS:
  • You can sub Italian sausage for the beef if you prefer.  
  • You can replace the chicken broth with beef broth, or water.
  • Ricotta or cottage cheese can be used in place of the cream cheese.
  • The tomato sauce can be replaced with more spaghetti sauce/marinara if desired.
NOTE ON EQUIPMENT:
For this recipe I used a deep 12 inch oven-safe sauce pan, and that is what I recommend if you have one.  If not, you can use any 12 inch oven safe skillet, or a dutch oven.  If none of those work, you can pour the spaghetti mixture into a 9x13 inch dish before baking.