Publisher Photo
Publisher Photo
Here's a nice change of pace from traditional spaghetti. The spaghetti noodle crust makes a pretty presentation.—Ruth Andrewson, Leavenworth, Washington
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

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

  • 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
  1. Cook spaghetti according to package directions; drain and place in bowl. Add the butter, eggs and Parmesan cheese; mix well.
  2. Spread over the bottom and up the sides of a greased 10-in. deep-dish pie plate. Spoon cottage cheese into crust; set aside.
  3. In a large skillet, cook the beef, onion and red pepper over medium heat until meat is no longer pink; drain.
  4. 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

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