1 Picture
Ingredients
- 6 oz Spaghetti
- 2 tbsp Butter
- 1/3 Cup Parmesan Cheese
- 2 Eggs
- 1 lb Hamburger
- 1/2 cup Chopped Onion
- 1/2 cup Green Pepper
- 1/2 tsp Garlic Salt or 1 clove garlic, minced
- 1 tsp Sugar
- 1 tsp Oregano
- 1 (14.5 ounce) can diced tomatoes
- 1 6 oz can tomato paste
- 1 cup cottage cheese
- Shredded Mozerella Cheese
Details
Adapted from keyingredient.com
Preparation
Step 1
Cook Spaghetti and drain. Add butter to hot spaghetti stir in beaten eggs and parmesan cheese. Form as pie crust in a well greased pie pan.
Brown hamburger, onions, pepper and spices. Add can of chopped tomato and tomato paste. Spread cottage cheese over spaghetti, spoon on hamburger mixture and sprinkle shredded mozzerella on top. Bake at 350 for 30 minutes.
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REVIEWS: (280)
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.
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.
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!!
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.
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......nice memories.
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!
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!
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.
Oh so delicious. This is the definition of what great comfort food should be. Thank you Jennifer. Can't wait until my husband returns from Iraq so I can make this for him. He's going to be a very happy soldier. It only gets better. I've been eating left overs for a few days and still outstanding. You will not be disappointed.
So easy and convenient. I made everything the night before and popped it in the oven fir 35 min when guests came over. Changes I made- used a jar of my favorite spaghetti sauce, added in green peppers, added a pinch or crushed red pepper in the meat saucem usd ricotta cause I think it tastes better. But I do recommend using a casserole dish istead of two pie dishes like I did. Froze half to reheat later. Serve with garlic bread taken from the freezer section and some caprese salad I made at home. Highly recommend if you want nothing too too fancy but very filling. Just hits the spot.
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