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Easy Spaghetti Pie Recipe

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Here's a nice change of pace from traditional spaghetti. The spaghetti noodle crust makes a pretty presentation.—Ruth Andrewson, Leavenworth, Washington

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Easy Spaghetti Pie Recipe

Prep: 20 min. Bake: 25 min.

Yield: 6 Servings

20 25 45

Ingredients

6 ounces spaghetti
2 tablespoons butter
2 eggs, beaten
1/2 cup grated Parmesan cheese
1 cup (8 ounces) 4% cottage cheese
1 pound lean ground beef (90% lean)
1/2 cup chopped onion
1/4 cup chopped sweet red pepper
1 cup canned diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon garlic salt
1/2 cup shredded part-skim mozzarella cheese

Directions

Cook spaghetti according to package directions; drain and place in bowl. Add the butter, eggs and Parmesan cheese; mix well.
Spread over the bottom and up the sides of a greased 10-in. deep-dish pie plate. Spoon cottage cheese into crust; set aside.
In a large skillet, cook the beef, onion and red pepper over medium heat until meat is no longer pink; drain.
Stir in the tomatoes, tomato paste, sugar, oregano and garlic salt. Spoon over cottage cheese. Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese; bake for 5 minutes or until cheese is melted. Cut into wedges. Yield: 6 servings.

Originally published as Spaghetti Pie in Taste of Home February/March 1995, p41

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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