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Spaghetti Pie Recipe

Easy to make and delicious. Can even be made ahead and frozen! 

Course Main Course
Cuisine Italian
Keyword spaghetti pie recipe
Prep Time 25 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings 4
Calories 285 kcal


  • 1 package 6 ounces spaghetti, cooked according to package directions
  • 2 cups meatless spaghetti sauce
  • ½ cup part-skim mozzarella cheese shredded
  • ½ cup egg substitute
  • ½ cup Parmesan cheese grated
  • 3 ounces reduced- fat cream cheese
  • ½ cup reduced-fat sour cream
  • 3 cloves garlic minced
  • 1 small green bell pepper seeded and chopped
  • ½ pound white button mushrooms stemmed and sliced
  • 1 tablespoon olive oil
  • kosher salt and ground black pepper
  • cooking spray


  1. Preheat the oven to 350F.
  2. Season the mushrooms with the kosher salt and black pepper. Heat the olive oil in a skillet and sauté the mushrooms and garlic until they are soft, then set them aside.
  3. In a medium bowl, mix the cooked spaghetti with half of the parmesan cheese and the egg substitute. Coat a 9-inch deep dish pie plate with the cooking spray and press the pasta mixture along the bottom and up the sides of the pie plate.
  4. In the same bowl, beat the cream cheese and sour cream until well blended, then stir in the chopped bell pepper and the rest of the Parmesan cheese. Spread this mixture over the spaghetti crust in the pie plate.
  5. Spoon the sautéed mushrooms and garlic over the cheese sauce, then spread the spaghetti sauce on top of the mushrooms.
  6. Layer the shredded mozzarella over the top of the spaghetti pie and bake it for 20 minutes, or until everything is warmed through and the mozzarella is lightly browned and bubbly.
  7. Let the pie sit for about 10 minutes before serving, the cut in wedges or large spoonfuls.