White Spaghetti Pie

White Spaghetti Pie

Made  times

"My husbands favorite. Simple and delicious. A white macaroni and cheese with meat. I have also made with cooked drained Italian sausage. Leftovers are really good. The degreasing is an added step, but it really helps. I made it with out doing that the first time, it was so greasy I couldn't eat it."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 30 m servings 645 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 645 kcal
  • 32%
  • Fat:
  • 32.7 g
  • 50%
  • Carbs:
  • 45.9g
  • 15%
  • Protein:
  • 39.8 g
  • 80%
  • Cholesterol:
  • 230 mg
  • 77%
  • Sodium:
  • 3082 mg
  • 123%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Spray the inside of a 9x13-inch baking dish.
  2. Bring a large pot water to a boil; add salt. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain.
  3. Line a microwave-safe plate with paper towels; arrange pepperoni atop paper towels. Top with another paper towel.
  4. Microwave pepperoni for 1 minute. Carefully remove top paper towel to release steam; replace with new paper towels (top and bottom) and continue microwaving, in 1-minute intervals, until most of the grease has been released. Repeat with salami.
  5. Whisk eggs and milk together in a large bowl; mix in elbow macaroni, pepperoni, salami, mozzarella cheese, Parmesan cheese, Italian seasoning, and red pepper flakes. Transfer mixture to the prepared baking dish; pat down with a spoon. Cover dish with aluminum foil.
  6. Bake in the preheated oven for 45 minutes. Remove aluminum foil and bake until bubbling and lightly browned, about 10 more minutes. Let sit for 10 minutes before serving.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of sodium from the salt used in boiling the macaroni. The actual amount of salt consumed will vary.



It was good. This has a lot of potential. It's definitely a "pie." Almost quiche-like because of the eggs. My problem was that is was a little dry. Maybe 45 mins is too long? Maybe try skipping...

November Faceless Frenzy 2013 - This is like a baked macaroni and cheese with meat. It bakes up quite firm because of the eggs and I believe, the noodle choice. We all enjoyed this for dinner,...

From around the web