Spaghetti Pie Recipe

Spaghetti Pie Recipe Spaghetti Pie Recipe photo by Taste of Home Rating 5

A classic Italian combination is remade into a creamy, family-pleasing casserole in this quick and easy dish. "This recipe was given to me several years ago," notes Ellen Thompson from Springfield, Ohio. "My family never grows tired of it."

This recipe is:

Healthy

Diabetic Friendly

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Spaghetti Pie Recipe
  • Prep: 25 min. Bake: 25 min.
  • Yield: 6 Servings
25 25 50

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1/2 cup finely chopped onion
  • 1/4 cup chopped green pepper
  • 1 cup canned diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sugar
  • 1/4 teaspoon pepper
  • 6 ounces spaghetti, cooked and drained
  • 1 tablespoon butter, melted
  • 2 egg whites, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 1 cup (8 ounces) fat-free cottage cheese
  • 1/2 cup shredded part-skim mozzarella cheese

Directions

  • In a nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, oregano, salt, garlic powder, sugar and pepper; set aside.
  • In a large bowl, combine the spaghetti, butter, egg whites and Parmesan cheese. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. Top with cottage cheese and beef mixture.
  • Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted and filling is heated through. Let stand for 5 minutes before cutting. Yield: 6 servings.

Nutritional Analysis: 1 piece equals 348 calories, 10 g fat (5 g saturated fat), 52 mg cholesterol, 690 mg sodium, 33 g carbohydrate, 4 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.

Originally published as Spaghetti Pie in Light & Tasty February/March 2006, p31

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Reviews for Spaghetti Pie

Spaghetti Pie Recipe

Spaghetti Pie

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(1-10) of 10 reviews

Reviewed on May. 20, 2013 by sandiflowers

We really liked this recipe. I did change it a bit by using my recipe for the meat sauce. It came out very watery, so not sure if I my meat sauce was too thin for this type of recipe, so the noodles didn't really bake into a crust. Will definitely have it again!

Reviewed on Apr. 04, 2013 by cosmocohn

Im tempted to try spaghetti squash instead of noodles. make sure you let it sit for the time specified after you take it out of the oven or else it will fall apart

Reviewed on Feb. 09, 2013 by GarrysWife

Amazing and tastes so good! Although you could easily substitute Prego or another spaghetti sauce in a pinch when time is short. I have picky eaters so I had to remove the onion and green peppers for them, but I make one for the adults with the onion and peppers. YUM!

Reviewed on Dec. 09, 2012 by jncamesano

PS - I also used roasted tomato's and paste with basil, oregano and garlic instead of plain.  So I didn't have issues with the flavor.

Reviewed on Dec. 09, 2012 by jncamesano

Really easy recipe. We are trying to be low carb and low fat, so I replaced the pasta with Spaghetti squash (which I roasted for an hour in some chicken broth) and used everything low/no fat. It was yummy.

Reviewed on Oct. 10, 2012 by hejaolson

This lacked flavor. It needed something to spice it up a little bit. Possibly more garlic or peppers.

Reviewed on May. 09, 2012 by peppertard

I'm not sure but I think I might be related to the person that submitted this recipe. I'm a Wells's. We live in middletown Ohio and this pie was one of the family favorites made by Juanita w.rest her sole. I would recommend highly. Only thing missing is her fudge. :-)

Reviewed on May. 04, 2012 by staddeo

Mmm, tasty! I didn't have enough cottage cheese, so I used a combination of cottage cheese, cream cheese and sour cream. Very yummy!

Reviewed on Mar. 11, 2012 by jlgillen

This recipe is delicious. I always make two at a time... one to eat now and one to freeze!

Reviewed on Oct. 02, 2011 by mamamissy

Even the two year old ate it. It was faster than lasagna. Generous serving size - we cut it into 8 slices instead of 6 and it was still enough for us to be satisfied. Put this recipe in my recipe box to make again. I'm planning on sharing this with the ladies at work.

 
 

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