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Spaghetti Pie

A classic Italian combination is remade into a creamy, family-pleasing spaghetti pie. This recipe was given to me several years ago. My family never grows tired of it. — Ellen Thompson, Springfield, Ohio
  • Total Time
    Prep: 30 min. Bake: 25 min.
  • Makes
    6 servings


  • 6 ounces uncooked spaghetti
  • 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) 2% cottage cheese
  • 1/2 cup shredded part-skim mozzarella cheese


  • Preheat oven to 350°. Cook spaghetti according to package directions for al dente; drain.
  • In a large skillet, cook beef, onion and green pepper over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in tomatoes, tomato paste, seasonings and sugar.
  • In a large bowl, whisk egg whites, melted butter and Parmesan cheese until blended. Add spaghetti and toss to coat. Press spaghetti mixture onto bottom and up sides of a greased 9-in. deep-dish pie plate, forming a crust. Spread cottage cheese onto bottom; top with beef mixture.
  • Bake, uncovered, 20 minutes. Sprinkle with mozzarella cheese. Bake until heated through and cheese is melted, 5-10 minutes longer. Let stand 5 minutes before serving.
Nutrition Facts
1 piece: 348 calories, 10g fat (5g saturated fat), 52mg cholesterol, 690mg sodium, 33g carbohydrate (9g sugars, 4g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.


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Average Rating:
  • Bill
    Feb 26, 2021

    Oftentimes I'll print a recipe or plan to use it just by the photo and the ingredients list. Have to say that the ingredients quantities and the instructions are some of the worst I've seen this side of coherency. I ran out of expletives while cooking this. Fortunately, I've made this dish before and could punt. But, damn, the recipe needs to be edited (heavily) or just deleted. Yeah, in fact that'd be best. Kill this recipe with fire. Horrible.

  • lemonfreeze
    Jul 21, 2020

    Is 6oz the right amount of spaghetti? I'm not sure if that was a typo. I've never seen a box of spaghetti that was not 16oz (one pound).

  • Marie
    May 16, 2020

    I have been making Taste Of Home's spaghetti pie for longer than 20 years, tho originally, I believe it called for 2 eggs, not just egg whites. As others have noted, it really makes too much for a regular size pie pan. After making it the first time, I began making it in a 9x13 casserole dish. This works out great, This is our favorite way to eat spaghetti !!!

  • Medic 716
    Apr 17, 2020

    A different twist from regular Spaghetti.

  • rmbarr059
    Jan 29, 2020

    Very good. I substituted the cottage cheese for ricotta cheese since that’s what I had in hand.

  • deedumplin
    Feb 27, 2019

    I've been making making this for over 30 years. I use the preseasoned tomatoes and paste. I also add some garlic, basil and parsley to my egg mixture. Yumm!

  • NH-rescue
    Dec 27, 2018

    Once we got used to the idea that the spaghetti was the crust on this 'pie', our 4-H club warmed to the idea of this dish. It was very popular! Substituting fire-roasted diced tomatoes for the regular ones adds a bit of spice.

  • Carl
    Oct 29, 2017

    I've made this recipe many times and everyone loves it. I change ground beef to Italian sausage and use a 14 oz. can of petite diced tomatoes instead of one cup. I feel it gives a better flavor and texture.

  • PrplMonky5
    Apr 2, 2016

    We LOVE this recipe. It's almost like a spaghetti lasagna. One change I made: since others mentioned it lacked enough spice, I bought tomato paste and diced tomatoes with the spices in them. I still added in what it called for too. It had the PERFECT amount of flavor. I also put as much mozzarella on top that I wanted (didn't measure, just threw it on there). Had it in the oven for 17 minutes then 6. Next time I think I might leave it in for 18 or 19 to get the spaghetti part just a bit more firm. Also, I had to use a sort of round pyrex bowl thing. If I had tried to put it in my 9.5" pie dish, it would have overflowed. So if you're going to use a pie dish, make sure it's a DEEP dish. I will be making this many many more times.

  • KickKick
    Jan 28, 2016