Four-Cheese Butternut Spaghetti Pie

Enjoy a classic spaghetti pie (all made in one pot!) featuring some healthy, vitamin A- and C-rich butternut squash.

Four-Cheese Butternut Spaghetti Pie in a pot
Photo: Jacob Fox
Prep Time:
25 mins
Bake Time:
45 mins
Stand Time:
10 mins
Total Time:
1 hrs 20 mins


  • 12 ounce dried spaghetti

  • 2 eggs, lightly beaten

  • ½ cup grated Parmesan cheese (2 oz.)

  • 1 teaspoon dried Italian seasoning, crushed

  • 2 tablespoon olive oil

  • 1 1.5 pound butternut squash, peeled, seeded, and cut into 3/4-inch pieces

  • 1 cup cottage cheese

  • 1 cup shredded provolone cheese (4 oz.)

  • ½ cup crumbled feta cheese (2 oz.)

  • 1 egg, lightly beaten

  • ¼ cup chopped fresh parsley

  • 2 tablespoon chopped fresh basil

  • Nonstick cooking spray

  • 1 cup marinara sauce, plus additional for serving


  1. Preheat oven to 350°F. In a 6-qt. Dutch oven cook pasta according to package directions. Drain and transfer to a medium bowl. Let cool slightly. Stir in the 2 eggs, Parmesan cheese, and Italian seasoning.

  2. Place the Dutch oven over medium-high heat. Add the olive oil and butternut squash. Cook, stirring occasionally, about 10 minutes or until squash is lightly browned and tender. Transfer squash to a second medium bowl. Stir in the cottage cheese, 1/2 cup of the provolone cheese, the feta cheese, the 1 egg, the parsley, and basil.

  3. Wipe out Dutch oven with paper towels (or wash and dry, if necessary). Coat with nonstick cooking spray. Transfer spaghetti mixture to the Dutch oven. Press into bottom and partially up the sides of the pot to form a crust. Spoon squash mixture into crust. Top with the 1 cup marinara sauce. Bake, covered, 40 to 45 minutes. Sprinkle with the remaining provolone cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 10 minutes. Cut into wedges. Serve with additional warmed marinara sauce.

Four Cheese Turkey Spaghetti Pie:

Prepare as directed except omit olive oil and squash. Cook 12 oz. bulk turkey Italian sausage in pot over medium until no pink remains. Transfer to a medium bowl and stir in the cottage cheese, 1/2 cup of the provolone cheese, the feta cheese, the 1 egg, the parsley, and basil. Continue as directed in Step 3. Nutrition analysis per serving: 507 calories, 33 g protein, 50 g carbohydrate, 19 g total fat (8 g sat. fat), 163 mg cholesterol, 3 g fiber, 5g total sugar, 20% Vitamin A, 5% Vitamin C, 935 mg sodium, 25% calcium, 22% iron

Nutrition Facts (per serving)

501 Calories
18g Fat
60g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 501
% Daily Value *
Total Fat 18g 23%
Saturated Fat 8g 40%
Cholesterol 126mg 42%
Sodium 712mg 31%
Total Carbohydrate 60g 22%
Total Sugars 7g
Protein 24g
Vitamin C 21.4mg 107%
Calcium 376mg 29%
Iron 3.7mg 21%
Potassium 740mg 16%
Folate, total 186.3mcg
Vitamin B-12 0.9mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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