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Spaghetti Pie



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Rate this recipe 4.2/5 (6 Votes)


  • 8 ounces spaghetti noodles (1/2 of 16 oz box)
  • 2 Tablespoons butter
  • 1/3 cup grated parmesan cheese
  • 2 eggs well beaten
  • 1 1/2 pounds ground beef
  • 1 cup onion chopped
  • 1/2 cup green pepper, chopped (can use red, yellow or orange)
  • 1 - 8 ounce can tomatoes, cut up (I used miniature diced)
  • 1 - 6 ounce can tomato paste (I used italian herb)
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic salt (optional)
  • 1 cup cottage cheese
  • 1/2 cup Shredded Mozzarella Cheese (I used closer to a cup)



Step 1

Cook spaghetti according to package directions and drain. There should be about 3 1/4 cups spaghetti. Stir in butter, Parmesan cheese and eggs. Form into a crust in a 10-inch buttered pie plate (I used a 9x13 casserole dish). In skillet, cook ground beef, onion and pepper until vegetables are tender and meat is browned. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt (optional). Heat thoroughly. Spread cottage cheese over spaghetti crust and fill pie with tomato-meat mixture. Bake uncovered in 350 degree oven for 20 minutes. Sprinkle with Mozzaarella cheese and bake 5 minutes longer or until cheese melts. Serves 8 to 10.

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