Show Subscription Form




Spaghetti Pie Recipe
Spaghetti Pie Recipe photo by Taste of Home

Spaghetti Pie Recipe

Read Reviews
5 20
Publisher Photo
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."
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 6 servings

Ingredients

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

Nutritional Facts

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.

Directions

  1. Preheat oven to 350°. Cook spaghetti according to package directions for al dente; drain.
  2. In a nonstick skillet, cook beef, onion and green pepper over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in tomatoes, tomato paste, seasonings and sugar.
  3. Place drained spaghetti in a large bowl; add beaten egg whites, melted butter and Parmesan cheese and toss to combine. Transfer to a 9-in. deep-dish pie plate coated with cooking spray, pressing spaghetti onto bottom and up sides. Spread cottage cheese onto bottom; top with beef mixture.
  4. Bake, uncovered, 20 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until heated through. Let stand 5 minutes before cutting. Yield: 6 servings.
Originally published as Spaghetti Pie in Light & Tasty February/March 2006, p31

Nutritional Facts

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.

Reviews for Spaghetti Pie

AVERAGE RATING
   (27)
RATING DISTRIBUTION
5 Star
 (22)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jun. 29, 2015

"My family loves it! I used 1/2 pound of beef and added hot peppers more for flavor to suit my family's taste buds."

MY REVIEW
Reviewed Jan. 11, 2015

"I used gluten free rotini because that was all I had in the pantry. Yummy!"

MY REVIEW
Reviewed Jun. 26, 2013

"This is a family hit. I use Italian chopped tomatoes and no green pepper."

MY REVIEW
Reviewed May. 20, 2013

"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!"

MY REVIEW
Reviewed Feb. 9, 2013

"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!"

Loading Image