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Baked Spaghetti Pie

5 from 1 vote
Author: Holly Gray


  • Baked Spaghetti Pie
  • Author: This Wife Cooks
  • 12 oz. capellini thin spaghetti pasta
  • 2 T olive oil divided
  • 1 - 11 oz. pkg. Beyond Meat vegan ground beef crumbles
  • 1/4 cup yellow onion diced
  • 3 large cloves garlic minced
  • 1/2 cup cream cheese softened and cubed
  • 1/2 cup cottage cheese
  • 1 cup mozzarella cheese shredded & divided
  • 3/4 cups Parmesan cheese divided
  • 3 cups spaghetti sauce divided
  • 2 T parsley chopped


  • Preheat oven to 400°
  • In a large skillet, heat olive oil over medium heat. Add beef crumbles and cook just until heated through. Remove from pan and set aside.
  • To the same pan, add additional 1 T olive oil. Saute onions 2-3 minutes, until softened. Add garlic and cook an additional 1 minute.
  • Meanwhile, cook pasta to al dente consistency according to package directions. Drain pasta.
  • To the pasta pot, stir together cream cheese, cottage cheese, 1/2 cup mozzarella, 1/2 cup Parmesan, and 2 cups spaghetti sauce.
  • Toss pasta with the cheese and sauce mixture until evenly coated.
  • Press the spaghetti mixture firmly into a prepared deep-dish pie plate. You may have a little leftover, or enough to make two, depending on the depth of your dishes.
  • Top with remaining 1 cup spaghetti sauce, then with mozzarella and Parmesan.
  • Bake, uncovered, 10-15 minutes or until cheese is melted. Sprinkle with parsley and serve warm.
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