Cheesy Sausage Spaghetti Pie  Recipe
Cheesy Sausage Spaghetti Pie Recipe photo by Taste of Home

Cheesy Sausage Spaghetti Pie Recipe

Read Reviews
4.5 16 21
Publisher Photo
I have made freezer meals for years now, and this is by far my most requested. In fact, I like to make several of these Italian pies at one time so we can have one every week for more than a month! With its lasagna-like flavor, this dish is very tasty when it's hot from the oven. —Linda Remillard, Bonaire, Georgia
TOTAL TIME: Prep: 25 min. Bake: 35 min.
MAKES:18 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 35 min.
MAKES: 18 servings


  • 1 package (1 pound) spaghetti
  • 4 large eggs, lightly beaten
  • 2/3 cup grated Parmesan cheese
  • 1 cup chopped onion
  • 1/4 cup butter, cubed
  • 2 cups (16 ounces) sour cream
  • 2 teaspoons Italian seasoning
  • 2 pounds bulk pork sausage
  • 2 cups water
  • 1 can (12 ounces) tomato paste
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup shredded cheddar cheese

Nutritional Facts

1 serving (1 cup) equals 348 calories, 21 g fat (10 g saturated fat), 100 mg cholesterol, 373 mg sodium, 26 g carbohydrate, 2 g fiber, 13 g protein.


  1. Cook spaghetti according to package directions; drain and place in a large bowl. Add eggs and Parmesan cheese. Transfer to three greased 9-in. pie plates; press mixture onto the bottom and up the sides to form a crust. Set aside.
  2. In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in sour cream and Italian seasoning. Spoon into the crusts.
  3. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in water and tomato paste. Simmer, uncovered, for 5-10 minutes or until thickened. Spoon over sour cream mixture. Sprinkle with mozzarella and cheddar cheeses.
  4. Cover and freeze two pies for up to 1 month. Cover and bake third pie at 350° for 35-40 minutes or until heated through.
  5. To use frozen pies: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 3 pies, 18 servings, 6 per pie.
Originally published as Sausage Spaghetti Pie in Quick Cooking January/February 2001, p31

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Cheesy Sausage Spaghetti Pie

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Feb. 28, 2015

"This was really good. It was nice to have one frozen for a night when I'm short on time"

Reviewed Mar. 3, 2014

"this recipe is wonderful, easy to make, nice to have on hand. the layers give it a taste of lasagna without the fuss"

Reviewed Feb. 19, 2014

"I cut this in half. My Husband really like it."

Reviewed Feb. 18, 2014

"This sounds like a delicious plan. I love the idea of taking my own frozen dinner out of the freezer and popping it in the oven. Add a salad a glass of wine, and Voila.....goooooood!"

Reviewed Feb. 18, 2014

"This sounds delicious. However, I live alone in a small apartment and haven't the room in my freezer to make 3 pies. Can someone whittle down the ingredients to make just one? Thanks."

Loading Image