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Spaghetti Pie Casserole

My family adores this spaghetti casserole. It's old-timey comfort food. This is how to make baked spaghetti with cream cheese. —Patricia Lavell, Islamorada, Florida
  • Total Time
    Prep: 30 min. Bake: 30 min.
  • Makes
    8 servings


  • 1 package (8 ounces) spaghetti
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 jar (14 ounces) spaghetti sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 ounces reduced-fat cream cheese
  • 1 cup reduced-fat sour cream
  • 3 green onions, chopped
  • 1-1/2 cups shredded cheddar-Monterey Jack cheese


  • Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
  • In a small bowl, mix cream cheese and sour cream until blended; stir in green onions. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese.
  • Bake, covered, at 350° for 25 minutes. Uncover; bake until cheese is bubbly, 5-10 minutes longer.

Test Kitchen Tips
  • A Monterey, California, businessman named David Jacks made Monterey Jack cheese popular in the late 1800s by shipping it to San Francisco and other areas of the U.S.
  • To keep pasta from sticking together when cooking, use a large pot with plenty of water. Add a little cooking oil if desired (this also prevents boiling over).
  • Check out 75 pasta casseroles for your 13x9.
  • Nutrition Facts
    1 piece: 396 calories, 20g fat (11g saturated fat), 73mg cholesterol, 622mg sodium, 31g carbohydrate (7g sugars, 2g fiber), 23g protein.


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    Average Rating:
    • Libby
      Feb 9, 2021

      Loved it! Easy to make and tastes good. Made my own sauce instead of using jar. But still very yummy. And also doesn’t take long to make.

    • dmkinsey
      Feb 3, 2021

      Made this for dinner last night - I have a ton of spaghetti noodles I have to use and was looking for some good recipes. We enjoyed this. It's a great comfort food meal. I'll make it again.

    • dan
      Jan 20, 2021

      This recipe was a surprise as usually there is a binder mixed with noodles, however, it was delicious--even with low fat sour cream. I did modify this as there is too much spaghetti, and I generally use 9x13 pans. My version adjustments are: Use 1.5 lbs. ground beef (90% lean) Use One jar Traditional Ragu (24oz. jar) Use 6 oz. Spaghetti Use 1 1/4 Cup Sour Cream (Low fat) Use 3 oz. of REAL Cream Cheese Use: 2 Cups of Cheddar/Monterey Jack Cheese Prepare as recipe with above changes for a glass 9x13 pan. Butter pan with 1 TBLS Butter. Preheat oven to 325. Layer as described in recipe. Cover with foil and bake 30-35 minutes, uncover and bake 10 to 15 minutes. (Optional) Dust top with dried basil and paprika. Rest 15 minutes. Freezes and reheats well. Can make two 8x8 casseroles from this version too for freezing purposes. Simply add another ounce of spaghetti. NOTE: Green Onions can be omitted as it's just as good since there are onions in the beef mixture.

    • Amanda
      Dec 15, 2020

      This was a hit. We quadrupled the recipe (4 teenage kids!) and modified it as follows: we omitted the green onion, used 2 medium yellow onions and one very small red onion. We used 2 large cans of spaghetti sauce (one 4 cheese and one meat) and 2 drained cans of Rotel. For the meat we used 2 pounds ground turkey and 2 pounds turkey sausage, so there wasn't any fat to drain from the meat before adding the sauces. I cooked this in a turkey roaster and it still overflowed-this thing goes far! I recommend breaking the spaghetti noodles in half before boiling; it makes it much easier to serve! I highly highly highly recommend this!

    • Kaitlyn
      Nov 23, 2020

      What a great way to mix up spaghetti night! It was super delicious! I halved the cream cheese amount and added spreadable garlic and herb cheese for the other half, also seasoned it with s&p like I would in a ricotta mixture in lasagna, and added mushrooms to the sauce. I will be using the tip of simmering the canned sauce with all the meat and goodness for 20 mins in the future, it made a world of difference in flavor for that stuff! Gonna make this again in the future!

    • Jarm1958
      Nov 23, 2020

      I've been looking for a baked spaghetti recipe, now I will look no further! Made this last night, and this is the ONE. I didn't have the green onions, so I used 1 Tbsp of dried chives instead. My only issue was that my 7x11 pan was full up before I put the cheese on top - so I baked it without the shredded cheese. I added it for the last 10-15 minutes. I have an 8x11.5 pan, I think I'll try that next time. I can see that this could be played with - add olives, pepperoni, substitute Italian sausage for the hamburger. But it was really good just as written.

    • FireJenny
      Oct 18, 2020

      Shredded cheese is not listed in the ingredients but is added at the end. Please explain.

    • Donna
      Oct 4, 2020

      I wonder if eggs in the spaghetti before you put in the pan would hold it together better when serving...

    • Dorothy
      Sep 10, 2020

      I made this last week because it reminded me of something my mother used to make years ago. Served it to my husband, who made a face- he hates casseroles- and then proceeded to devour not just one but 2 servings. The next night he ate the leftovers cold because he didn't want to wait to heat it up! I split the recipe into two loaf tins and repeated the layers, sort of like lasagna style, baked the one and froze the other. He's already asking me when I will be cooking the frozen one.

    • Cathy
      Aug 29, 2020

      I haven't tried this yet, but it reminds me of a spaghetti casserole I grew up eating. Spaghetti with sauce, ground beef, halved green olives and topped with cheddar cheese. I actually crave it every so often.