Spaghetti Cheese and Spinach Pie

You know how they say that you don’t fully appreciate what you have until you don’t have it anymore?

Well I eat chicken for supper pretty much every night of my life, and I only really think about it once a year, during the nine days. (For my non Jewish readers, we are currently in a time period called The Nine Days (of mourning) in which many observant Jews traditionally don’t eat meat or chicken, among other restrictions.)

For most people, this isn’t a huge deal. They pull out the fish dishes and eat those for a week. I’m not sure if I’ve mentioned this before, but I despise fish. Seriously, can’t touch it, can’t serve it, can’t even smell it. Dairy? Well sure, I love pasta as much as the next gal, but diets and pasta generally don’t go very well together. Same for pizza. Are you seeing the problem?

I’ve been scrambling to come up with some good ideas. Naturally, legumes come to mind, and I assure you I will be making some great bean recipes from the archives, such as this Roasted Vegetable and Chick Pea salad, these Black Bean Veggie Burgers, these Spinach and Chick Pea Veggie Burgers, this Black Bean Quinoa salad, and any number of these great soups.

But sometimes you want a little variety, and that’s where this spaghetti pie comes in. It’s pasta, but it’s pretty healthy. It’s got whole wheat spaghetti, low fat cheese, and a whole bunch of spinach. Sounds good? It gets better! It takes minutes to put it together. Pop it in the oven and come back a while later to find an entire meal in one pan.

Awesome, right? Try it, thank me later.

Spaghetti Cheese and Spinach Pie:

**+Edited to add the eggs***

1/2 lb spaghetti (I used whole wheat)

1 lb chopped spinach (frozen and thawed, okay)

8 ounces (1/2 container) low-fat cottage cheese

4 eggs

1/2 cup shredded cheese (I used a combination of mozzarella and cheddar)

1 cup tomato sauce

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon dried basil

for topping:

1/4 cup tomato sauce

shredded cheese


Cook spaghetti in salted boiling water according to package directions. Drain and set aside.

Preheat oven to 350.

Mix together the remaining ingredients and stir until smooth. Mix the noodles into the cheese mixture and stir to combine.

Grease a 9 inch round baking pan and pour the mixture into it. Spread the tomato sauce and shredded cheese over the top. Cover loosely with foil and bake at 350 for an hour.

Raise oven temperature to 400 degrees and remove the foil from the pan. Bake an additional 15-20 minutes.

Remove from oven and serve hot.


Thanks for stopping by! I hope you all had a fabulous weekend, and I hope you come back soon for some more great recipes, a cookbook review, and those party pictures I keep promising you! Oh, and did you all check out my new series? I look forward to hearing what you all want to learn! -Miriam


  1. says

    I love this idea! This is the perfect meal for when you don’t want to do your big grocery run. I almost always have these things lying around the house!

  2. says

    I love this idea, it sounds delicious, easy and actually healthy as you said. I am just not sure anyone else in my family will eat it, will try it and let you know.

  3. Chava says

    Does this freeze well? Wondering if I can just cook the entire package of spaghetti and double the recipe…


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