An easy baked pasta dish. Great for potluck dinners. Freezes well.

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Ingredients

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

Directions

Instructions Checklist
  • Cook and drain spaghetti. Stir in margarine, parmesan cheese and eggs, while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 10 inch pie plate.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • In a skillet cook the beef, onion, green pepper and garlic. Drain off the fat and stir in the undrained tomatoes, tomato paste, sugar and oregano. Heat through.

  • Spread cottage cheese over the spaghetti crust then pour in the beef and tomato mixture.

  • Bake at 350 degrees F (175 degrees C) for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

488 calories; 26.1 g total fat; 144 mg cholesterol; 750 mg sodium. 32.4 g carbohydrates; 29.5 g protein; Full Nutrition

Reviews (351)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/02/2004
I made this for my coworkers, who all raved. I used ricotta cheese instead of cottage, and I think I liked it better that way. Plus, I made too much spaghetti, so I layered it in a 13 x 9 pan instead of a pie pan, and it worked great. Read More
(265)

Most helpful critical review

Rating: 3 stars
08/03/2010
Sorry - but this was more bother than it was worth. Unless you are using up left overs this was nothing great - not horrible just ordinary. Should have just made spaghetti or lasagna. Read More
(16)
481 Ratings
  • 5 star values: 286
  • 4 star values: 141
  • 3 star values: 37
  • 2 star values: 10
  • 1 star values: 7
Rating: 5 stars
09/02/2004
I made this for my coworkers, who all raved. I used ricotta cheese instead of cottage, and I think I liked it better that way. Plus, I made too much spaghetti, so I layered it in a 13 x 9 pan instead of a pie pan, and it worked great. Read More
(265)
Rating: 5 stars
09/02/2004
I made this for my coworkers, who all raved. I used ricotta cheese instead of cottage, and I think I liked it better that way. Plus, I made too much spaghetti, so I layered it in a 13 x 9 pan instead of a pie pan, and it worked great. Read More
(265)
Rating: 5 stars
01/10/2008
YUM! This recipe ROCKS! I've been making a very similar version of this one for at least 30 years now. It's such a unique twist on a way to use up spaghetti. It always comes out tasting great and as for presentation well let's just say it gets lots of "OOhs & Aahs"... Especially when you serve it to someone who's not heard of it before. I would strongly suggest cooking it in the 10 inch glass pyrex pie plate rather than changing it up to a 9 x 13 baking pan. This was the original way it was intended and though I have tried it both ways I think the "Pie" version makes for a better presentation. Add this one to your archives; I doubt you'll be disappointed. Read More
(207)
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Rating: 5 stars
01/18/2006
I made this for dinner last night and it was great! Of course I changed it a little. Instead of spaghetti noodles I used angel hair pasta and made it in a 9x13 pan. I don't like the texture of cottage cheese and didn't have any ricotta so I put the cottage cheese in a food processor and mixed it with some dried basil garlic powder and a pinch of salt until it was smooth. I used frozen cocktail meatballs instead of ground beef and a jar of Ragu. I cooked it for about 35 minutes. Everyone enjoyed it and it was very simple!! Read More
(169)
Rating: 4 stars
08/03/2010
I have been making this for years. Although, i mix all of the spaghetti with the sauce and pour 1/2 of spaghetti into pan, add cheese mixture, then top with rest of spaghetti and then add cheese topping. Makes spaghetti not so dry.. Read More
(101)
Rating: 4 stars
05/22/2007
I love this recipe, but I am a low maintenance, jar of this, box of that type cook. I use pasta, sauce, eggs, ricotta, butter, parmesan, mozzarella, and ground beef. I used three eggs. Be sure not to mix them too quickly with the hot pasta or they will scramble. After making that mistake once I learned to temper the eggs first with a little pasta at a time. The egg makes the pasta taste so hearty…yummy! My mom used to make this all the time in her big 13 x 9 glass pan…memories. Read More
(90)
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Rating: 5 stars
03/17/2011
Excellent flavor! As a second-generation Italian, I believe fervently in the virtues of ricotta in Italian dishes. After all, cottage cheese doesn't exist in Italy. Now, having made this with ricotta, as well as cottage cheese, I can assert that the cottage cheese makes for a better dish! We like the slight tang that's absent in ricotta, which is quite bland. After all, spaghetti pie isn't a genuine Italian dish - it's an American invention, so it's best not to apply preconceived notions to it. The one objection I had to overcome is that the cottage cheese isn't aesthetically pleasing. In the short baking time given, it can't melt enough to get rid of the curds. You know right away that cottage cheese was used when you cut it. For some, that might be off-putting. But that little problem can be overcome with one additional, simple step. Process the cottage cheese in the food processor for a minute before adding it to the recipe. This way, you'll get that intriguing, tasty result, and your plate won't be covered in unsightly curds. Additionally, I've made this as a meatless meal, as well, using only a chunky, homemade tomato sauce, and layered it with mushrooms and spinach. I used homemade spinach pasta for that one. Great presentation! Be sure to cook your spaghetti in salted water (or add some salt when you mix it with the eggs/butter/Parmesan) to avoid blandness. Fantastic any way you choose to serve it up. But give the pureed cottage cheese a try - you won't regret it! Read More
(77)
Rating: 5 stars
07/04/2004
We loved this! I made a double recipe in a large Pyrex so we would have leftovers. I added a mixture of cheddar and mozzarella on top and covered it with foil before baking as we are cheese lovers. I also substituted Ricotta for the cottage cheese. I can't wait to heat up the leftovers! Served it with crusty garlic bread and fresh fruit-yum! Read More
(49)
Rating: 5 stars
11/16/2008
DH was asking for the spaghetti pie I used to make when we were first married and I couldn t find my recipe. This is the closest I could find and really good! Better than what I used to make according to my DH. I used lean ground turkey instead of the beef. I doubled the recipe and cooked in a 9x13 pan because we wanted leftovers. I seasoned the turkey with a little seasoned salt while it was cooking with the garlic onion and tomato to add flavor. I used store- brand jarred spaghetti sauce instead of the canned tomatoes & paste and added 1/2 of a 4-ounce can of tomato sauce to spaghetti sauce while it was cooking so it wouldn't be too dry. I also seasoned it with a little oregano and crushed red pepper. The only other thing I changed was to use 3 eggs instead of 4 (the doubled amount) in the noodle mixture and I blended the cottage cheese in the blender so there weren't any large curds because DH doesn't like cottage cheese. I also cooked it for about 30 minutes before adding the cheese. It may be because my oven doesn t get hot enough Overall great recipe! Read More
(47)
Rating: 4 stars
01/27/2004
Tastes like lasagna with a spaghetti twist! We liked it. Great for making ahead (before kids sports games) and popping in the oven when getting home. Next time I will use spaghetti sauce in place of the tomato paste and tomatoes to spice it up. Read More
(35)
Rating: 3 stars
08/03/2010
Sorry - but this was more bother than it was worth. Unless you are using up left overs this was nothing great - not horrible just ordinary. Should have just made spaghetti or lasagna. Read More
(16)