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A delicious Spaghetti Pie Casserole topped with melted cheese and green onions, served in a white baking dish.

Spaghetti Pie Casserole

This Spaghetti Pie Casserole is the ultimate time-saving recipe that combines delicious layers of spaghetti, savory meat sauce, and creamy, cheesy goodness, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces spaghetti
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 14 ounce jar spaghetti sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 ounces reduced-fat cream cheese
  • 1 cup reduced-fat sour cream
  • 3 green onions, chopped
  • 1 1/2 cups shredded cheddar-Monterey Jack cheese blend

Equipment

  • large skillet
  • 11x7-inch baking dish
  • Mixing bowl
  • Aluminum foil

Method
 

  1. Cook the spaghetti: Boil spaghetti according to package instructions until just al dente. Drain and set aside.
  2. Make the meat sauce: Heat a skillet over medium heat. Add ground beef, chopped onion, and minced garlic, cooking until the beef is browned and crumbled (about 6–8 minutes). Drain any excess grease.
  3. Simmer the sauce: Stir in the jar of spaghetti sauce, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer uncovered for about 20 minutes, stirring occasionally.
  4. Prepare the cream mixture: In a small bowl, combine cream cheese, sour cream, and chopped green onions. Stir until blended smoothly.
  5. Assemble the casserole: In a greased 11x7-inch baking dish, layer half the spaghetti, spread half the cream mixture on top, then add half the meat sauce. Repeat the layers. Finish with the shredded cheese sprinkled on top.
  6. Bake: Cover with aluminum foil and bake at 350°F for 25 minutes. Remove the foil and bake for another 5–10 minutes until the cheese is melted and bubbly.

Notes

Make it ahead: Assemble the casserole in advance and refrigerate. Just add 10 extra minutes to the bake time if baking from cold.
Batch cooking: Double the recipe and freeze one casserole for another night. Freeze before baking for the best results.
Total hands-off time: While the casserole bakes, you’ve got 30 minutes to unwind or prep sides.
Storage tips: Leftovers keep well covered in the fridge for 3–4 days. Reheat in the oven or microwave until warm.
Perfectly cooked pasta: Don’t overcook your spaghetti—it’ll continue cooking as the casserole bakes.