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

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4.5 16 21
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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
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 Jones Dairy Farm All Natural Pork Sausage Roll
  • 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 cup: 348 calories, 21g fat (10g saturated fat), 100mg cholesterol, 373mg sodium, 26g carbohydrate (6g sugars, 2g fiber), 13g 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.

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puzzlemad User ID: 3329799 221586
Reviewed Feb. 28, 2015

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

ferndale52 User ID: 4154455 84252
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"

Bb46 User ID: 1947246 29515
Reviewed Feb. 19, 2014

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

dardar2002 User ID: 3749507 29474
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!"

desmma15 User ID: 3711039 89864
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."

JeannineMarie User ID: 663271 83147
Reviewed Feb. 18, 2014

"I have been making a version of this for a long time. The crust is the same, but I use my own homemade sauce(then you will be sure to like it)with meat in it. after the noodles are in I put small curd cottage cheese or ricotta, your preference, add your sauce, and then as much or little of mozzarella as you like. I also make a gluten free one for my brother. (I like mine better because I like my sauce)"

MY REVIEW User ID: 1869967 75169
Reviewed Feb. 18, 2014

"I've been making this for several years with ground venison instead of sausage. It's much healthier and my husband loves it. It's also a great way to use leftover Spaghetti and sauce."

Wildflour User ID: 630742 83637
Reviewed Feb. 18, 2014

"I've been making this for years! Wonderful recipe!"

skippyg12 User ID: 7105179 70198
Reviewed Sep. 12, 2013

"This looks delicious...maybe I'll make it. Instead of using regular pork sausage, and separate Italian seasoning, why not use Italian sausage? (We always seem to have it in our freezer anyway!!)"

mas4144 User ID: 6300876 27983
Reviewed Sep. 1, 2013

"It needs more seasoning. Maybe some garlic powder in the crust would be helpful and a bit of garlic in the sauce. Some Italian sausage instead of just plain bulk sausage and maybe substitute chicken broth for the water. I will make this again with these changes but right now I can't give it five stars, I can only give it two."

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