My family loves Spaghetti Pie but this is not the normal recipe we use. Being on a strict budget after vacation at the beginning of the month I did not have any ricotta cheese in the house and trying to finish out my “No Buy July” (except for fresh fruits and vegetables) I had to go with what we had on hand.
This Spaghetti Pie was pretty good. The kids liked it and it was quick and easy to make. I am going to have to dig out my recipe for Spaghetti Pie that is made with eggs, ricotta and very little spaghetti sauce early next month. They are both good but very different.
This is a gooey, melty, cheesy kind of dish where as the Spaghetti Pie made with ricotta cheese is more like a lasagna.
- 1 lb. spaghetti
- 1 (26 oz. jar) pasta sauce
- 1 cup of sour cream
- 1 (8 oz. package) cream cheese, softened
- 1 1/2 cup of shredded cheddar cheese
- 1/2 tsp garlic powder
- salt and pepper to taste
- 1/2 cup of Parmesan cheese, plus additional for serving if desired
- While the spaghetti is cooking according to package directions, combine sour cream, cream cheese, Parmesan cheese. garlic powder, salt and pepper in a bowl until well blended.
- Pre heat oven to 350. Spray an 8×8 square pan with non-stick spray.
- Once spaghetti is cooked al dente, strain the water from the spaghetti. Mix 2/3 of the jar of sauce with the warm spaghetti.
- Place the spaghetti with sauce in an 8×8 square baking pan. Pat the spaghetti down a bit to fill in all the spaces.
- Spread the cream cheese mixture over the top of the spaghetti. Cover with aluminum foil and bake for 20 minutes.
- Uncover spaghetti dish and add shredded cheese to the top of the spaghetti pie. Bake an additional 10 minutes until it is melted and bubbly.
- Remove pan from oven. Heat the rest of the sauce in a small sauce pan while the pie is resting. Serve with additional sauce over the top and a bit of freshly grated parmesan over the top.