Pasta Pie Recipe
Pasta Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This recipe came to me through a recipe exchange with a friend. It's our favorite way to do something different with pasta without a lot of fuss or exotic ingredients.—Mary Miller, Hopewell, Pennsylvania
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

Ingredients

  • CRUST:
  • 7 ounces uncooked spaghetti
  • 2 tablespoons butter
  • 1/3 cup grated Parmesan cheese
  • 2 large eggs, beaten
  • FILLING:
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic salt
  • 1 cup (8 ounces) 4% cottage cheese
  • 1/2 cup shredded part-skim mozzarella cheese

Directions

Cook spaghetti according to package directions; drain. Combine hot spaghetti, butter, Parmesan cheese and eggs in a large bowl. Turn into a greased 10-in. pie plate. Using your fingers, form a crust; set aside.
In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, sugar, oregano and garlic salt; heat through. Spread cottage cheese evenly over crust. Spoon ground beef mixture over cottage cheese layer.
Bake, uncovered, at 350° for 20 minutes or until set. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Yield: 6 servings.
Originally published as Spaghetti Pie in Country Ground Beef 1993, p60

Nutritional Facts

1 piece: 433 calories, 17g fat (9g saturated fat), 135mg cholesterol, 632mg sodium, 39g carbohydrate (11g sugars, 4g fiber), 30g protein.

  • CRUST:
  • 7 ounces uncooked spaghetti
  • 2 tablespoons butter
  • 1/3 cup grated Parmesan cheese
  • 2 large eggs, beaten
  • FILLING:
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic salt
  • 1 cup (8 ounces) 4% cottage cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  1. Cook spaghetti according to package directions; drain. Combine hot spaghetti, butter, Parmesan cheese and eggs in a large bowl. Turn into a greased 10-in. pie plate. Using your fingers, form a crust; set aside.
  2. In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, sugar, oregano and garlic salt; heat through. Spread cottage cheese evenly over crust. Spoon ground beef mixture over cottage cheese layer.
  3. Bake, uncovered, at 350° for 20 minutes or until set. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Yield: 6 servings.
Originally published as Spaghetti Pie in Country Ground Beef 1993, p60

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MY REVIEW
momgirl User ID: 3019454 40878
Reviewed Mar. 26, 2009

"We think this is a wonderful recipe. We hope to make it again, with adjustments. It was also very fun to make it.

Diane,Skylar and Kellie"

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