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Spaghetti Pie

Meaty tomato sauce spooned over a thick, hearty wedge of pasta baked with four cheeses!


  • 10 oz dry wheat thin spaghetti
  • ¾ lb 95% lean ground beef
  • 1 small onion, diced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 garlic clove, minced
  • 8 oz can tomato sauce
  • 15 oz can crushed tomatoes
  • ½ teaspoon oregano
  • 1 teaspoon Italian Seasoning
  • 3 oz 1/3 less fat cream cheese, cut into cubes
  • 1/3 cup fat free cottage cheese
  • ½ cup grated Parmesan cheese
  • ½ cup shredded 2% Mozzarella cheese, divided


  • Pre-heat the oven to 400. Lightly mist a deep dish 9” pie plate with cooking spray and set aside.
  • Cook spaghetti according to package instructions. As soon as spaghetti is done cooking (while it’s still hot), start step 4.
  • While the water is boiling for step one, bring a large skillet or saute pan over medium high heat and add the ground beef. Break the beef up with a large spoon or spatula and add the onion, salt and pepper. Cook until beef is browned and onions are cooked (about 5-7 minutes). Add garlic and cook for an additional minute. Stir in the tomato sauce, crushed tomatoes, oregano and Italian Seasoning and reduce the heat to simmer for about 10 minutes.
  • When the pasta is done cooking, drain it and add the cream cheese cubes back into the empty pot. Cover the cream cheese cubes with the hot pasta and stir/toss to melt the cheese and coat the pasta. Add the cottage cheese, Parmesan and ¼ cup of the Mozzarella and toss until well combined. Add 2 cups of the meat sauce from step 3 and stir to coat. Continue to warm the additional sauce on low on the stove top.
  • Transfer the spaghetti mixture from the pot into the pie plate and press it down with a spatula and smooth the top. Sprinkle the remaining ¼ cup of Mozzarella over the top of the spaghetti pie and bake in the oven for 20 minutes until cooked through and cheese is bubbly. Let stand for a few minutes after cooking and cut the pie into 6 even wedges. Serve each wedge with ¼ cup of the meat sauce spooned over the top.


To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information:
380 calories, 45 g carbs, 7 g sugars, 11 g fat, 6 g saturated fat, 30 g protein, 7 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1/6th of the recipe) serving:(SP calculated using the recipe builder on weightwatchers.com)
Green: 9 SmartPoints/ Blue: 9 SmartPoints/ Purple: 5 SmartPoints
Weight Watchers Points Plus:
9 per serving (P+ calculated using the recipe builder on weightwatchers.com)
adapted from Mel’s Kitchen Café