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Easy Spaghetti Pie

 Easy Spaghetti Pie
Here's a nice change of pace from traditional spaghetti. The spaghetti noodle crust makes a pretty presentation.—Ruth Andrewson, Leavenworth, Washington
6 ServingsPrep: 20 min. Bake: 25 min.


  • 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


  • 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

2 of 2

Easy Spaghetti Pie (continued)

Directions (continued)

  • minutes. Sprinkle with mozzarella cheese; bake for 5 minutes or
  • until cheese is melted. Cut into wedges. Yield: 6 servings.
Nutritional Facts: 1/6 recipe (prepared with egg substitute, low-fat cottage cheese, no-salt added tomatoes and reduced-fat mozzarella) equals 398 calories, 13 fat (0 saturated fat), 43 cholesterol, 507sodium, 35 carbohydrate, 3 fiber, 35 protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.