Make-Ahead Spaghetti Pie

Makes 8 servings
Spaghetti is a great dish to make for a family dinner, but it’s unfortunately rather difficult to make ahead of time. If you plan on cooking your family’s dinner a day ahead, and you’re set on cooking spaghetti, then give this baked spaghetti pie recipe a try. This savory dish is bound to be a popular one with your family, and we’re eager to hear what they thought of it. After trying it, make sure to rate and review this dish. Also, please feel free to share your thoughts about this recipe on Facebook, Twitter and Pinterest. We hope you love this one!

In order to make this spaghetti pie recipe, you’ll need plenty of lean ground turkey, salt, black pepper, crushed tomatoes, Cabot Light Sour Cream, garlic, Tomato Basil Cheddar and fresh spaghetti. After cooking the meat, add in some salt, pepper and tomatoes. Then mix in the sour cream, garlic and cheddar. Once that’s done, place your cooked noodles into a casserole dish, and then spread your sour cream and meat mixture onto the noodles and sprinkle everything with cheese. Let it bake for 30 minutes at 350, and then either serve it after it cools for a few minutes, or the next day. It’s up to you!

Cabot is a cooperative of over 1,200 family farms, and we work hard to produce only the best dairy products. We understand just how important family meal times are so we want to make sure that you and your family truly enjoyed this dish. After making this baked spaghetti pie, please make sure to rate and review it—your feedback means a lot to us. Also, please feel free to share your thoughts about this recipe with your family and friends on Facebook, Twitter and Pinterest. We know you’re going to love this recipe!
Read More
5 average rating

(2)

Read Reviews

Anonymous on 01/23/2011This is a delicious recipe! I have made it three times now and even shared the recipe with a child hood friend that is a great cook. It seems the flavor is better each time it is reheated!

cathy w on 03/27/2014Made this tonight,SO GOOD!!!

Jason on 11/21/2014This is a delicious recipe! I have made it three times now and even shared the recipe with a child hood friend that is a great cook. It seems the flavor is better each time it is reheated!

Rate & Review This Recipe

Your Rating: clear

Your Review:

You have no review of this recipe.
To review this recipe, you must first rate it.

Nutrition Analysis

Calories   340
Total Fat   14g
Saturated Fat   7g
Sodium   400mg
Carbohydrates   32g
Dietary Fiber   3g
Protein   23g
Calcium   250mg
Spaghetti & Cheesy Turkey Meatballs Quick Stovetop Mac & Cheese with Southwestern Flavors Rotini with Ground Beef & Spinach Beef Stroganoff with Greek Yogurt Make-Ahead Stuffed Shells with Cabot White Cheddar Spaghetti & Zucchini in Creamy Parmesan Sauce

Ingredients:

1 pound lean ground turkey or extra-lean ground beef
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (28-ounce) can crushed tomatoes with Italian herbs
1 (8-ounce) container Cabot Light Sour Cream
2 teaspoons chopped garlic
6 ounces Cabot Tomato Basil Cheddar, grated (about 1 1/2 cups), divided*
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
Cooking spray

Directions:

1. Cook meat in a large skillet over medium heat until browned, stirring to crumble. Stir in salt, pepper, and crushed tomatoes. Bring to a boil; reduce heat, and simmer for 5-10 minutes or until thickened.

2. Meanwhile, combine sour cream, garlic and 1/2 cup cheddar in a small bowl. Place spaghetti noodles in a 9-inch deep dish pie plate or 2-quart casserole dish coated with cooking spray.

3. Spread sour cream mixture over spaghetti noodles. Spoon meat mixture over sour cream mixture, using slotted spoon. Sprinkle with remaining cheese. Cover and refrigerate until ready to bake.

4. Preheat oven to 350°F. Bake for 30 minutes or until hot and bubbly.

*Note: If Cabot Tomato Basil Cheddar is unavailable, substitute equal amount of Sharp Cheddar tossed with 1/4 teaspoon dried Italian herbs.