Aunt Barb's Spaghetti Pie

Aunt Barb's Spaghetti Pie

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"I got this recipe from my aunt a long time ago, and it is still a huge hit with anyone I make it for. Serve with an extra side of hot spaghetti sauce, a green salad, and garlic bread."
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55 m servings 367 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 38.1g
  • 12%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 483 mg
  • 19%

Based on a 2,000 calorie diet

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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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.
  3. Toss spaghetti with some of the Parmesan cheese and butter in a large bowl.
  4. Layer about 1/3 of the spaghetti in the bottom of a 9x13-inch baking dish. Top with layers of sour cream and spaghetti sauce. Repeat layering until ingredients are all included. Top with mozzarella cheese and remaining Parmesan cheese and butter.
  5. Bake in preheated oven until top is bubbling and browning on the edges, about 30 minutes.



For me, another shape of pasta would work better than spaghetti. I had to use fettuccine as it turned out I was out of spaghetti noodles. Stirring the sour cream into the pasta seemed to work ...

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