spaghetti [noodle] pie

whip this dish up in under an hour using ingredients that you probably already have at your house. it feeds a small army and tastes just as good the next day, both re-heated and cold!

feel free to mix up the ingredients [cheese, meat, veggies, pasta] with whatever you have on hand, want to get rid of or are just plain craving.

bon COOK products used: bon Salt natural and roasted garlic & chive herb blend [French Pantry]

spaghetti [noodle] pie

yields: 8 servings prep time: 20 minutes bake time: 20-25 minutes


1 Tbsp. olive oil

1 lb. ground beef

1 small yellow onion, diced

1 cup sweet bell pepper, diced

2 tsp. minced garlic

1 [24 oz.] jar pasta sauce

1 lb. dry spaghetti

2 large eggs

1/3 cup parmesan cheese

8 oz. cream cheese

1 [8 oz.] bag shredded mozzarella

1 ½ tsp. kosher salt

2 Tbsp. roasted garlic & chives herb blend [bon COOK French Pantry]

freshly cracked black pepper

freshly chopped parsley


Preheat the oven to 350° and prepare a lightly greased springform pan.

Heavily salt your pasta water and bring to a boil.

Heat 1 T oil in a large skillet over medium-high heat. Sauté the ground beef + ½ tsp. salt until almost cooked through.

Drain any excess fat, if needed, and set the meat aside.

Reduce the heat to medium and, using the same skillet, sauté the onion and peppers for 5 minutes. Add the garlic + ½ tsp. salt + 2 T herb blend and sauté for another minute.

Add the meat and jar of pasta sauce into the skillet, stir to combine and reduce heat to low.

Cook the pasta according to the package directions. Drain and let cool.

*allowing the pasta to cool is important, or else the eggs with begin to cook once they are combined!

In a large bowl, whisk together the 2 eggs. Add the pasta. Parmesan and 1 cup of skillet sauce mixture. Toss to combine.

Spread ¾ of the pasta mixture in the bottom of the springform pan and up around the sides.

Evenly dollop pieces of cream cheese over the top of the pasta.

Add the remaining skillet/sauce mixture and 1 ½ cups of the shredded mozzarella.

Top with the remaining pasta mixture and remaining ½ cup of mozzarella.

Bake for 20 minutes, or until golden brown.

Sprinkle with freshly chopped parsley and bon flake Salt.

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