75 Ratings
  • 5 star values: 37
  • 4 star values: 24
  • 3 star values: 12
  • 2 star values: 0
  • 1 star values: 2

The crust is made from spaghetti and then layered with cheeses, meat and sauce. Mm, mm!

Cathy
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Cook spaghetti in water with 2 teaspoons salt and 1 tablespoon oil until tender but still firm. Drain. Add eggs, Parmesan cheese, and butter. Mix and shape into a crust in a greased 10-inch pie plate or springform pan.

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  • Spread cottage cheese over crust. Preheat oven to 350 degrees F (175 degrees C).

  • Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook and stir the beef, onion, and green pepper until beef is thoroughly browned. Mix in tomatoes, tomato paste, sugar, oregano, 1/2 teaspoon salt, and garlic powder. Spread mixture over cottage cheese.

  • Bake uncovered in preheated oven for 30 minutes.

  • Sprinkle with mozzarella cheese and bake 5 to 10 minutes more, until cheese is bubbly and beginning to brown.

Nutrition Facts

524 calories; 30.9 g total fat; 145 mg cholesterol; 1587 mg sodium. 31.9 g carbohydrates; 29.6 g protein; Full Nutrition


Reviews (56)

Read All Reviews

Most helpful positive review

Rating: 5 stars
10/22/2003
Just made this tonight! Super easy and delicious!!!!! I made it even easier on myself! I used jar sauce and we didn't add meat for tonights verson. I had a half container of ricotta and mixed half ricotta and half cottage cheese! Love the flavor! I like this better than lasagna! Thanks so much! - Sharon Read More
(29)

Most helpful critical review

Rating: 3 stars
10/13/2009
Ok--first off this recipe is great for leftovers. i butter and season the cold spaghetti with butter garlic salt pepper oregano parmesean then warm it in the microwave. I also mix in some sauce so its not so dry. instead of beef i used left over chicken parm cutlets sliced up into bit size pieces. i also omitted the cottage cheese and the ricotta and just used a shredded italian blend. delicious! Read More
(5)
75 Ratings
  • 5 star values: 37
  • 4 star values: 24
  • 3 star values: 12
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
10/22/2003
Just made this tonight! Super easy and delicious!!!!! I made it even easier on myself! I used jar sauce and we didn't add meat for tonights verson. I had a half container of ricotta and mixed half ricotta and half cottage cheese! Love the flavor! I like this better than lasagna! Thanks so much! - Sharon Read More
(29)
Rating: 5 stars
10/22/2003
I made this for a cooking club I am in and all loved it. In most cases even the children ate it and they are all in the picky stages (ages range from 2-6 yrs.) I'll keep this one. The only thing I did different was mix in some sauce with the noodles before making the "crust". That made the "crust" part not as dry. Read More
(22)
Rating: 4 stars
09/11/2003
Very Good! One of few recipes that my husband and I agree on. Read More
(14)
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Rating: 5 stars
10/26/2003
I substituted ricotta cheese for the cottage cheese and sausage for the ground beef and it was wonderful! My picky boyfriend even liked it. Read More
(10)
Rating: 4 stars
06/15/2010
Very easy and delicious recipe. I made some changes. Made the spaghetti crust just like the recipe called. Then mixed mozzarella & ricotta for the cheese layer put a layer of browned sausage on next then a layer of spaghetti sauce followed by a layer of mozzarella and parmesan. Baked it for 40 minutes. My guys loved it a lot. It was easier than lasagna and I think it'll stay in the rotation of recipes we like.:-) Read More
(9)
Rating: 5 stars
07/22/2003
This recipe is a family favorite and fairly easy. We prefer skim Ricotta with a bit of oregano basil and garlic mixed in rather than the cottage cheese. Excellent recipe Kimberley thanks! Read More
(9)
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Rating: 5 stars
08/20/2007
I had to change alot in this recipe due to my kitchen not being fully stocked and it came out so yummy. I didn't have any parmesean cheese so I used mozerella in my pasta and on top I am a vegetarian so I cut the meat out and used mushrooms zuchinni and green pepper instead. I also didn't have any ricotta or cottage cheese in my fridge so I cut that out as well. So I layered pasta sauce garlic infused veggie mix more sauce then more cheese. It was really good. My whole family enjoyed it. I am sure it's better with added ricotta but it's defitely not a must. Thanks for a great recipe I will defintely make this again. Read More
(8)
Rating: 4 stars
07/10/2008
I have made this recipe for years (an old Betty Crocker card recipe collection in the 70's) and it was always a family favorite especially with the kids. I always bumped up the spices too and have substituted the cottage cheese for ricotta instead. Read More
(7)
Rating: 5 stars
04/28/2012
Five stars because after a few changes as stated by some of the reviewers it's a great basic recipe. I used this recipe to clean up the leftovers from our spaghetti dinner earlier in the week. Used the leftover cooked plain spaghetti for the crust mixed some cottage cheese with ricotta used the leftover spaghetti meat sauce and smothered the "pie" with the rest of the grated mozzarella leftover from pizza night. Everything I used for this recipe was either cooked mixed or shredded from nights earlier in the week. What a great disguise for my leftovers! Thanks! Read More
(5)