Spaghetti Pie II


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

6 servings


  • 1 (6 ounce) package spaghetti

  • 2 tablespoons butter

  • cup grated Parmesan cheese

  • 2 eggs, beaten

  • 1 pound lean ground beef

  • ½ cup chopped onion

  • ¼ cup chopped green bell pepper

  • 1 clove garlic, minced

  • 1 (14.5 ounce) can diced tomatoes

  • 1 (6 ounce) can tomato paste

  • 1 teaspoon white sugar

  • 1 teaspoon dried oregano

  • 1 cup cottage cheese

  • ½ cup shredded mozzarella cheese


  1. 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.

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

  3. 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.

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

  5. 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.

Nutrition Facts (per serving)

488 Calories
26g Fat
32g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 488
% Daily Value *
Total Fat 26g 33%
Saturated Fat 12g 61%
Cholesterol 144mg 48%
Sodium 750mg 33%
Total Carbohydrate 32g 12%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 30g
Vitamin C 20mg 102%
Calcium 185mg 14%
Iron 4mg 23%
Potassium 650mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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