This comforting3-layer hearty spaghetti pie is baked with a buttery noodle crust, creamy cottage cheese layer, and a rich, meaty tomato sauce. Topped with gooey mozzarella, it’s a family-style favorite that brings all the flavors of lasagna with half the effort!e
Spaghetti Pie
Equipment
- 1 10 inch pie plate
Ingredients
- 6 oz spaghetti noodles
- 2 T butter
- 1/3 c parmesan cheese
- 2 eggs well beaten
- 1 c cottage cheese
- 1 lb ground beef
- 1/2 c onion chopped
- 1/4 c green pepper chopped
- 1 can tomatoes 8 oz can
- 1 can tomato paste 6 oz can
- 1 t sugar
- 1 t garlic salt
- 1 t oregano
- 1/2 c mozzarella cheese
Instructions
- Preheat oven to 350°. Grease pie plate.
- Cook spaghetti according to package instructions and drain. Stir butter into hot spaghetti. Stir in parmesan cheese and eggs. Line pie plate with spaghetti mixture forming a crust.
- Spread cottage cheese over spaghetti crust.
- Cook ground beef, onion, and green pepper until beef is browned and vegetables are tender. Drain fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt. Heat through.
- Pour meat mixture into spagettie crust. Bake uncovered for 20 minutes. Sprinkle mozzarella cheese on top. Bake 5 – 10 minutes longer or until cheese is bubbly and starting to brown.
Nutrition
Serving Tip for 3-Layer Hearty Spaghetti Pie:
Serve this hearty spaghetti pie with a fresh garden salad for a well-rounded meal. I like to top mine with a drizzle of my Tangy Honey Mustard Salad Dressing — the sweet and zesty flavor pairs perfectly with the rich, cheesy pasta.
Preparation Tips:
Try using Italian sausage in place of the ground beef–or use half sausage and half beef for extra flavor.
No oregano? You can substitute Italian sasoning for a similar herby taste.
Make it ahead! Assemble the dish on Sunday and refrigerate it until you’re ready to bake during the week. It also freezes well–thaws quickly–perfect for bust weeknight.
