Spaghetti pie

Make this spaghetti and meat sauce dinner fun and serve it up like a pie! Serve it in wedges with a crisp green salad for a new twist on a family favourite.

by Emily Richards PH Ec.
274 cal Serves 6
Prep time 0h 20m
Cook time 0h 45m
Total time 1h 5m
Spaghetti with cheese baked in a red dutch oven



  1. Step 1

    In large saucepan cook turkey for about 5 minutes or until no longer pink. Drain in sieve to remove fat. Return saucepan to medium heat with oil and cook onion, garlic and Italian seasoning, stirring, for about 2 minutes or until onion is softened. Return turkey to saucepan and add broccoli and pasta sauce; bring to a simmer, cover and cook for 5 minutes. Set aside.
  2. Step 2

    In another saucepan, melt margarine over medium heat. Whisk in flour until smooth. Whisk in milk and cook, whisking for about 5 minutes or until starting to thicken and bubble. Whisk in cottage cheese and remove from heat.
  3. Step 3

    Add spaghetti to turkey mixture and stir in 125 mL (1/2 cup) of the cheese sauce. Pour into 25 cm (10 inch) deep dish pie plate; pressing down to flatten. Spread remaining cheese sauce over top and bake in 180 C (350 F) oven for about 25 minutes or until bubbly. Broil about 15 cm (6 inches) away from broiler for about 2 minutes or until golden on top, if desired. Let cool slightly before cutting into wedges to serve.


  • Make the spaghetti pie ahead of time and do not bake. Wrap and refrigerate for up to 1 day. Cover with foil and reheat in 180 C (350 F) oven for about 45 minutes.

Nutritional information

Per serving (1 of 6)

18 g
368 mg
315 mg
Total fat
8 g
Saturated fat
2 g
29 mg
34 g
5 g
7 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2012.