Italian Spaghetti Pie

Catie B


I have had this recipe in my family collection many years now. I first tried it because I thought it would be nice to have something different for dinner. I liked it as my kids were young,and because it holds together well, it was neater to eat for kids and adults.
It has always been a hit for family and casual company dinners, or Sunday afternoon lunch. Because it makes a unique presentation, I am often asked for the recipe.
You can use jarred spaghetti sauce, or your own favorite.
Hope you enjoy!

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25 Min


30 Min


6 oz
1 lb
ground beef
1/4 c
celery, chopped
1 jar(s)
(15 oz.) sauce, marinara, herb, or your own
1 jar(s)
(2.5 oz.) mushroom slices, drained
eggs, slightly beaten
1/2 c
parmesan cheese, grated and divided (have extra on hand)
1/2 tsp
garlic salt (or 1/4 tsp. garlic powder with 1/4 tsp salt

Directions Step-By-Step

Heat oven to 350〫
Grease a 10 inch pie pan, or 9 inch square pan.
Cook spaghetti as directed to desired doneness; drain. It is good to put a tablespoon of oil in the pan to help keep the pasta lubricated.
When well drained, set aside in a large bowl.
Meanwhile, in a large skillet brown beef; drain, and add celery; steam a bit to tenderize.
Add spaghetti sauce and mushrooms.
Simmer 15 minutes to meld flavors, and reduce liquid a bit.
Have sauce ready and sitting off of heat to cool a little while preparing 'crust' for pie.
In the large bowl with spaghetti, combine eggs, 1/4 cup parmesan cheese, garlic salt (OR garlic powder and salt mix).
When well combined, place mixture in prepared pie pan.

Press lightly, evenly over bottom and up sides, forming a crust.

Top with meat mixture, leaving the side crust uncovered. Sprinkle with remaining parmesan cheese.
Bake at 350〫for 25-30 minutes. Let stand 5 minutes before serving. Cut into 6-8 wedges or squares.

Serve with additional sauce and cheese on side if desired.