72 Ratings
  • 5 Rating Star 35
  • 4 Rating Star 24
  • 3 Rating Star 11
  • 1 Rating Star 2

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

Cathy
prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
6
Max Servings:
6
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Ingredients

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

524.48 calories; 29.63 g protein; 31.9 g carbohydrates; 2.94 g dietary-fiber; 6.99 g sugars; 30.86 g fat; 12.76 g saturated-fat; 144.51 mg cholesterol; 1043.17 IU vitamin-a-iu; 12.48 mg niacin-equivalents; 0.41 mg vitamin-b6; 16.44 mg vitamin-c; 98.84 mcg folate; 201.98 mg calcium; 3.78 mg iron; 58.52 mg magnesium; 730.65 mg potassium; 1587.28 mg sodium; 0.42 mg thiamin; 277.71 calories-from-fat; 24 percent-of-calories-from-carbs; 53 percent-of-calories-from-fat; 22 percent-of-calories-from-protein; 21 percent-of-calories-from-sat-fat


Reviews (53)

Read All Reviews

Most helpful positive review

SBDEVENEY
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
(28)

Most helpful critical review

Cookin' Care!
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!
(5)
72 Ratings
  • 5 Rating Star 35
  • 4 Rating Star 24
  • 3 Rating Star 11
  • 1 Rating Star 2
SBDEVENEY
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
(28)
Anonymous
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.
(21)
NJSS2000
09/11/2003
Very Good! One of few recipes that my husband and I agree on.
(14)
Anonymous
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.
(10)
Anonymous
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.:-)
(9)
Ashley Schulte
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.
(8)
JSCHUKRAFT
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!
(8)
Trish Gillogly
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.
(7)
Cookin' Care!
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!
(5)