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Easy Spaghetti Pie Recipe

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

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

  • 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.

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 Pairings

Full-Bodied Red Wine

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