Spaghetti Pie

Spaghetti Pie

  • Prep Time: 20 mins
  • Total Time: 45 mins
  • Servings: 4

    • About This Recipe

    “This is a staple in our household, very tasty! Children love this dish. Garlic bread and a tossed salad will make a super meal!”

    Ingredients

  • 6ouncesspaghetti
  • 2tablespoonsmargarine
  • 1/3 cupgrated parmesan cheese
  • 2eggs( well beaten)
  • 1cupcottage cheese
  • 1lbground beef
  • 1/2 cupchopped onion
  • 1/4 cupgreen pepper( chopped)
  • 1 (8ounce) cans diced tomatoes( I use Contadina Brand)
  • 6ouncestomato paste
  • 1teaspoonsugar
  • 1teaspoonoregano
  • 1/2 teaspoongarlic
  • 1/2 cupmozzarella cheese

    • Directions

  • Cook spaghetti as directed on package.
  • Drain and add margarine, parmesan cheese and eggs.
  • Mix well.
  • Line 9×13 pan with spaghetti mixture. Spread cottage cheese over spaghetti. In separate pan brown ground beef; add onion, green peppers.Drain off excess fat.
  • In separate pan combine diced tomatoes, paste, sugar, oregano and garlic.
  • Add meat mixture to sauce and heat thoroughly. Spread meat sauce over spaghetti and cottage cheese.
  • Bake in oven at 350 for 20 minutes. Add mozzarella cheese and bake 5 more minutes.

    • Reviews

  • “This was delicious!This was easy to prepare and is a very economical, family pleasing meal.I accidently used a larger size can of diced tomatoes (I had already added a 15 oz. can before realizing my error) and I would repeat the error as it came out just great.I also used ricotta cheese instead of cottage cheese, as that is what I had on hand.I think it would be equally delicious with either type of cheese.We were able to get 8 servings even though the recipe indicates 4 servings.”

  • “Very yummi, kinda like a lasagne, only different! It was great to freeze in portions for later.”

  • “This was last night’s dinner, and a great one at that!!I omitted the green peppers (kids and I don’t like) and followed the rest of the recipe to a “T”!We all loved it!Even though the cottage cheese was yummy, might try ricotta next time just out of curiousity!!Thank you, Danielle!:-)”

  • “This was so good! Instead of the diced tomatoes and tomato paste, I just used a jarred spaghetti sauce. I kept all the other ingredients and it came out great! Wonderful reheated the next day or even several days later. A keeper for sure!”

  • “While visiting a friend in Connecticut she made a spaghetti pie and I’ve been trying to reproduce ever since… and this is it!I had left over spaghetti so it was a snap to make.I used ground turkey, 1 ½ cups of cabernet marinara sauce (in place of diced tomatoes, tomato paste and sugar) and omitted the green peeper, other than that if followed the recipe.Oh, I made it in a glass 9� pie pan.This recipe was sooo yummy and even better reheated the next day.Thank you for posting!”

  • “I made this using leftover spaghetti; I had leftover meatballs, so I sliced them up and put them over the cottage cheese, then spooned leftover sauce over the whole thing.I also used a little more cheese on the top.Even my ultra-picky 7 year old liked it–minus the meatballs, of course!A terrific recipe to improvise with, I think! “

  • “This is super easy and quick for a weeknight. Tastes great and offers leftovers for a day or even two depending on size of family. I used ground turkey, omitted peppers and added a splash of red wine and some salt to the sauce. I would prefer a little more noodles for the bottom. Will put this recipe on our regular rotation. Thanks!”

  • “Good! A nice weeknight meal. I used a 15 oz. can of diced tomatoes, no other changes. Would put servings at 8. Thanks for sharing the recipe!”

  • “I used ricotta cheese, but did everything else the same.I think we would have liked it better with sausage instead of ground beef.”

  • “Loved it!I essentially doubled the recipe with about 16 oz of spaghetti; a pint of homemade sauce, a small can of storebought tomato sauce, and a 14.5 oz can of italian style diced tomatoes; 5 eggs; a mix of mozza and provolone grated cheese on top and freshly grated parm in the noodles; butter, extra cottage cheese, and didn’t need the sugar or oregano.My hamburger was already cooked and prefrozen with some dehydrated onion, green pepper, and a little dehydrated carrot, which made it really easy to defrost and use.I used a bigger pan, of course, and still baked for 20 min before adding cheese, then for 10 more mins afterward.Yum!”

  • “This was the most delicious Spaghetti Pie I have ever tried! It has become a new family staple in place of the boring old spaghetti nights. Thank you for this hearty recipe!”

  • “We liked this very much – i used about 1/2 # of hamburger as we just dont care for that much meat, and extra noodles… used just spag sauce and a bit extra than called for – i think i couldve put even more in… i used a lot more cheese but my dh liked it and said add to the list!”

  • “I had leftover whole wheat spaghetti mixed with peas and a bit of artichoke lemon pesto. I used leftover rotisserie chicken instead of beef and since I had no mozzerella, I grated cheddar on top. A satisfying meal. Thanks.”

  • “Just finished eating this dish.It was good but not great.It’s a nice dish to make that is hearty, healthy, and easy.It seemed like it was missing something.I will make it again.”

  • “We loved this recipe. I did leave out the green peppers (we’re not fans). I was hesitant to use the cottage cheese because I wasn’t sure how it would taste, but I was very pleasantly surprised. I’ll definitely be making it again.”

  • “I liked the idea of this, but I wasn’t really a fan of the sauce. It was a little too sweet for my liking.I also used a 15 ounce can of tomato so I was surprised at how sweet it was.think next time I would use the sauce I always make for spaghetti. I would also add another cup of cottage cheese because I didn’t think that it had enough cheese taste.It also made about 8 servings. I can’t imagine cutting this into for pieces because it was extremely filling.I used tin foil on the bottom so it wouldn’t stick to the pan…but it stuck to the tinfoil instead. lolI would just put it straight in the pan.”

  • “Great! I followed the general idea of this recipe using the Recipe #47491and ziti I had made from the night before.I had save the cooked pasta separately from the sauce, so I was able to follow this recipe pretty closely. I substituted ricotta cheese for cottage (because that’s what I had on hand).Very good versatile recipe.Great way to repackage leftovers too!”

  • “This is a wonderful, delicious recipe! I used Whole Wheat spaghetti, left out the margarine, used ground turkey, omitted the onion, green pepper, tomato, tomato paste & spices (I used 1.5 cups of jarred spaghetti sauce instead) and 1&1/4 cup grated cheddar & jack. So…I guess it’s a whole new recipe LOL!! It shows that this recipe is versatile!! Thanks for posting!”

  • “Thank You!For the first time in a very long time my 6 year old son said he loved what I made!And my 20 month old son who loves cheese but dislikes meat ate his entire serving!My husband was also very happy!It was so rewarding washing empty dishes, though the dogs missed out!Thank you ,again.”

  • “YUMMY COMFORT FOOD – My Gramma used to make Spaghetti Pie for me a long time ago and I had since lost the recipe. I looked at all the Spaghetti Pie recipes before settling on this one (closest to Gramma’s and I like using cottage cheese in my spaghetti pie – try it if you haven’t – it’s really good). I too, substituted jarred sauce (used Paul Newman’s Sockaroni which has peppers in it) and used butter instead of margarine. Also used vegetarian burger since I don’t eat beef. I like it as a pie, so I baked it in a pie pan which dictated that I cook it a little longer. I cranked up the heat to 450 after I added the mozzarella so the top would turn a nice golden brown and it looked and tasted just delicious. The whole family DEVOURED it! I thought there would be more left, but we ate all but 2 pieces, which were even better later warmed up. Great recipe – thanks!”

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