This is my favorite spaghetti pie recipe. Actually, to be really honest, it’s my favorite way to eat spaghetti period. The first time I ordered pasta on a date, I realized that there are very high odds of multiple eating faux-pas that can happen when you’re slurping down…er, I mean ‘delicately eating’ a plate full of noodles and sauce.
There’s the classic ‘can’t get it to stay on my fork’ issue, compounded by accidental slurping, and the ever present saucy rogue noodle that makes a last ditch insult by slapping you in the face. Or maybe that’s just me.
Suffice it to say that years later, and with 2 preschoolers in the house, the messy factor of pasta has gone up exponentially. Enter spaghetti pie. If you’ve never met this delightful dish, then really…this post is a community service.
Spaghetti pie is all of the best things you love about a big heaping plate of spaghetti and meat sauce, BUT without the messy factor, and…AND, the added pleasure of melted cheese, mingled with the flavors of garlic bread.
And: Easy. You know I’m all about easy and quick in the kitchen. There are loads of layered and complex spaghetti pie recipes out there, but this one is just super simple and delicious. So let’s get down to it, and be SURE to stick around and check out all of the awesome Trim Healthy Tuesday link up posts below the printable!
OK…this is what you’ll need to make Spaghetti Pie:
A box of spaghetti (Trim Healthy Mamas, I use Dreamfields now to keep this a low carb S meal), eggs, motz. and parm cheeses, granulated or powdered garlic and onion, and an Italian seasoning blend. I use my Greek dressing spice mix. <kisses fingers>
The first thing you’ll do is to cook up your pasta. While I’m waiting for the water to boil, I usually brown up some ground beef and onions to add to some spaghetti sauce to serve with this. You can also preheat your oven, and endenture someone to toss a salad together. This only takes a minute to stir together, and bakes for only 12 minutes…so it’s really a quick dinner to get on the table.
Drain your pasta. I love this particular pot: 
because I can cook, drain, and mix all in one pot. Thank you dear Mother in Law! I love it!
After you drain the pasta, add in your eggs (or you can sub egg whites to lighten it up), seasonings, and your cheeses, holding back half of the mozzarella.
Blend well, and then dump into a 9×13 pan. I use a fork to smash down the center of the noodle ‘pie’, 
leaving a rim or crust to hold the… 
rest of the CHEESE!
Bake for 12 minutes, or until the cheese gets all melty and bubbly. Ring the dinner bell!
Now I want to eat this. And it’s midnight. I WOULD eat it if I had any in the fridge. I’m thinking of really important reasons…valid reasons to make this right now. It’s the right thing to do.
Stacy, over at Stacy Makes Cents is making her cornbread salad today…you should make that too.
Here is your printable recipe for this simple and DELICIOUS Spaghetti Pie Recipe. It’s a Trim Healthy Mama S recipe:
- 1 box of angel hair noodles (Use Dreamfields if you're a Trim Healthy Mama!)
- 4 eggs, or 1 cup of egg whites
- ½ cup Parmesan cheese
- 3 cups of shredded Mozzarella cheese, divided- you may use light cheese
- 2 Tbls. onion powder
- 2 Tbls. garlic powder
- 2 Tbls. Greek or Italian seasoning blend.
- One recipe of your favorite spaghetti sauce to pour over the top.
- Preheat oven to 350*
- Boil noodles according to package directions and drain.
- Whisk in eggs, Parmesan, 2 cups of grated Mozzarella cheese, and all spices.
- Pour into 9x13 casserole pan, and using a fork, press mixture down in the center, leaving a 1" unpressed border to hold the cheese.
- Spread cheese out over the center of your noodle pie.
- Bake for 12-15 minutes, until the cheese is bubbly and melted, and the noodles are 'set'.
- Serve with a big side salad, and hot sauce to top your spaghetti pie.
P.S. I've used Dreamfield's Pasta for over a year at least prior to starting Trim Healthy Mama, and we love it. It tastes no different than 'normal' pasta, and doesn't give me that 'carb crash' feeling after eating. It doesn't agree with everyone though. If you can't enjoy Dreamfields, please feel free to sub a spaghetti squash for the noodles in a half recipe.
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I could eat this right off the screen.
I’ve been thinking about trying this with spaghetti squash since we are GF. When I used to make it, I’d added the sauce to the pie and bake. You really just can’t go wrong when we’re talking cheese, right? Yum! Thanks for hosting.
That sounds like a great idea!!!!
We just always add the sauce on the side, because I’m usually still doctoring it up while baking the base. I *think* the base may cook faster w/o having to heat sauce too, but not sure on that one.
We love it!
Oh, I mistyped…sigh…I didn’t mean to say you should do that, I meant to say I’ve done it that way in the past. 🙂 Sorry if I sounded bossy. 😀
Do you think minced fresh garlic would do the trick?? I am out of garlic powder?
Sure! I think that would be delightful!
I have a question about your spaghetti pie – I am guessing that the eggs and cheese provide enough protein that meat is not needed with the sauce. Is that correct?
Just as a side note – thank you for posting these recipes. They have been a huge help as I try to eat the THM way. I have no creativity at all in the kitchen. It is actually pretty sad so I really appreciate your website!!
Yes…they do provide protein, but I’ll often brown ground beef to use in the sauce as well because we like the flavor.
Hi Gwen! I am new to THM and just learning the ropes, but I have a huge question on this spaghetti pie. I was just advised that with dreamfields if you cook it longer, or reheat it, it is no longer low carbs because of the way they bind the carbs. Do you know anything about this? I would love to be able to make your spaghetti pie.
Maybe this is old news, but I just found this recipe and got all excited. I had never heard of Dreamfields, so I looked them up. It turns out they were fined nearly $8 million because their pasta is NOT low carb.
I hope this information helps someone. I would still like to try this recipe, but I will definitely be using spaghetti squash.
Hi Beckfield,
The issue with Dreamfields is with the claim on their packaging that they only have 5 grams of digestible carbs…that’s what the fine was for, and they’ve since removed that label.
I have done a lot of reading on this, and it appears that there is a range of responses to Dreamfields depending on the digestive system of the person who eats them.
There is a very informative document on the Trim Healthy Mama Facebook group, where a number of ladies tested their blood sugar and shared their results. Some ladies tested the exact same as if they’d had regular pasta (just like the small sample group in the study with the lawsuit). Others had beautiful blood sugar results when using it. A few of the diabetic ladies had used it for years on the recommendation of their doctor, and had great sugar readings afterward. THM recommends only using it once a week, and sticking with more natural alternatives just so you don’t get dependent on packaged foods.
The bottom line is that food is never one size fits all, and you can make a choice based on what works for you, and what you’re most comfortable with. 🙂
P.S. I do recommend using spaghetti squash for this recipe, as the Dreamfields (with the exception of the lasagna) isn’t supposed to be baked after cooking.
I, apparently, and one of the individuals that Dreamfield’s works well for. I’ve tested my blood sugar and came up with excellent results and a Dreamfield’s meal. I posted a question regarding the lasagna noodles in the comments below.
hello! I just read the previous question about the dreamfields pasta. It was asking if you reheat it or cook it longer, it is not low carb because of the way they bind the carbs. I need to be able to reheat and eat this for lunch tomorrow. Have you heard of this?
Thank You!
Yes. I spoke with Dreamfields several months back…a phone rep from the company told me that reheating or baking any of their pastas will soften the matrix and you’ll lose the carb protective benefits. The one exception to this is the lasagna noodles. I do know ladies who keep the sauce separate and pour the heated sauce over the pasta to warm it to eat. Another good option is to make this with spaghetti squash instead. Also, remember that THM recommends not having Dreamfields more than 1 time per week. HTH! 🙂
This looks delicious! What sauce do you use or do you make your own??
I use the Costco Kirkland’s brand of sauce. Or a brand that they sell at Aldi’s that doesn’t have sugar in it.
We enjoyed the spaghetti pie. Thank you! Even my son who is a picky eater at it.
How much sauce from a jar?
I’m curious as to how you figure this is a S meal… I understand S meals to be less than 10g Carbs and the Dreamfields box has approx. 30g carbs. If that is true, and we have all of the cheeses mixed in, which would be the fat, Im thinking this would be a crossover. Thanks for the recipe! The kids thought it was too garlic-y so I will tone it down next time. Other than that, they loved the cheesy goodness!
Hi Shannon,
The authors of THM consider Dreamfields to be a carb neutral food, and at the time the book was printed, Dreamfields advertised it as having around 5 digestible carbs per serving. The authors and many of the ladies in the group tested their blood sugars after eating Dreamfields in a normal meal setting and it didn’t give them a spike…others may digest it differently. So it’s one of those foods where you just have to see how you do with it.
If you really want to steer clear of the Dreamfields, then you can always do this with spaghetti squash.
Do you need to grease the 13×9 pan to keep the noodles from sticking?
I don’t. 🙂
Hi Gwen,
I’ve just subscribed to your website. Especially your guide to THM. I’m commenting to this post because you suggest using Dreamfields pasta. I live alone and found it difficult to make any kind of pasta dish that uses more than one serving of pasta. I’ve worked a way around the problem and fully understand why Dreamfield’s shouldn’t be reheated. I would like to make a single serving of lasagna using the uncooked noodles thus heating it only once, as some lasagna recipes do, but wonder if the extended baking time might destroy the properties that temporairly block the carbs from digestion. This might be a question better asked of Dreamfield’s. Forgive me if I’ve posted in the wrong place, I will do better once I’ve become more familiar with your website. Thanks.
Hi Rosemary! That is a tough dilemma! Know what I’d do? I’d make lasagna sauce, and do individual serving size portions, breaking the uncooked pasta into 1/4’s or 1/3’s and freeze them to bake as needed.