Total TimePrep: 30 min. Bake: 25 min.
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.
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).
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 !!!
A different twist from regular Spaghetti.
Very good. I substituted the cottage cheese for ricotta cheese since that’s what I had in hand.
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!
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.
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.
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.
I MADE THIS AND MY FAMILY LOVED IT. FOLLOWED RECIPE EXACTLY AS WRITTEN.