Spaghetti Pie

Spaghetti Pie is a creative twist on classic comfort food, transforming familiar pasta into a savory, sliceable dish. This recipe features a crust made from cooked spaghetti bound with eggs and Parmesan cheese, creating a sturdy base that holds layers of rich, homemade meat sauce. The filling is a robust blend of ground beef, onions, green peppers, and cottage cheese, topped with gooey mozzarella. It offers the best of both worlds: the texture of a casserole and the convenience of a pie. Perfect for family dinners, potlucks, or meal prep, it freezes beautifully for later use. The combination of tangy tomato sauce, creamy cheese, and tender pasta makes every slice satisfying and flavorful.

Cooking Method: Baking

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 12

Calories: 450

Description

Spaghetti Pie is a creative twist on classic comfort food, transforming familiar pasta into a savory, sliceable dish. This recipe features a crust made from cooked spaghetti bound with eggs and Parmesan cheese, creating a sturdy base that holds layers of rich, homemade meat sauce. The filling is a robust blend of ground beef, onions, green peppers, and cottage cheese, topped with gooey mozzarella. It offers the best of both worlds: the texture of a casserole and the convenience of a pie. Perfect for family dinners, potlucks, or meal prep, it freezes beautifully for later use. The combination of tangy tomato sauce, creamy cheese, and tender pasta makes every slice satisfying and flavorful.

Ingredients

16 ounce spaghetti or elbow macaroni
1 lb ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cans (16 oz) cut-up tomatoes with liquid
6 ounce tomato paste
1 teaspoon sugar
2 tablespoons butter or margarine
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/3 cup Parmesan cheese
2 large eggs, beaten
1 cup cottage cheese
1/2 cup Mozzarella cheese
1 tbsp vegetable oil or non-stick cooking spray

Directions

1
Preheat oven to 350°F (175°C).
2
Cook spaghetti according to package directions until al dente. Drain and rinse with cold water to stop cooking.
3
In a large bowl, combine the cooked spaghetti, butter, Parmesan cheese, and beaten eggs. Mix thoroughly until the pasta is evenly coated.
4
Coat two 9-inch pie pans with non-stick cooking spray or oil.
5
Divide the spaghetti mixture evenly between the two pie pans. Press firmly into the bottom and up the sides to form a crust, creating a "nest" shape.
6
In a large skillet over medium-high heat, brown the ground beef. Drain excess fat.
7
Add the chopped onion and green pepper to the skillet. Cook until vegetables are tender, about 5-7 minutes.
8
Stir in the cut-up tomatoes with liquid, tomato paste, sugar, oregano, salt, and garlic powder. Simmer for 10 minutes, stirring occasionally, until the sauce thickens.
9
Spoon half of the cottage cheese into each spaghetti crust.
10
Top the cottage cheese with half of the beef mixture in each pan.
11
Cover the pans loosely with aluminum foil.
12
Bake in the preheated oven for 1 hour.
13
Remove the foil. Sprinkle half of the Mozzarella cheese over each pie.
14
Return to the oven and bake uncovered for an additional 5 minutes, or until the cheese is melted and bubbly.
15
Let cool for 10 minutes before slicing and serving like a pie.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 450kcal

% Daily Value *
Total Fat 22g34%
Saturated Fat 9g45%
Cholesterol 110mg37%
Sodium 650mg28%
Total Carbohydrate 45g15%
Dietary Fiber 4g16%
Sugars 8g
Protein 25g50%

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

Note

Freezing Instructions: After assembling the pies and covering with foil, you can freeze them at this stage. To cook from frozen, thaw overnight in the refrigerator, then bake covered at 350°F for 1 hour, uncover, add cheese, and bake for 5 more minutes.

Variations: For a lighter version, substitute ground turkey or chicken for the beef. You can also add other vegetables like mushrooms or spinach to the meat mixture.

Storage: Store leftover Spaghetti Pie in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Ingredient Tip: Cottage cheese adds a creamy texture and protein. If you prefer a smoother texture, you can blend the cottage cheese before adding it, or substitute with ricotta cheese.

Keywords: spaghetti, pie, casserole, ground beef, cheese, pasta dish, italian, comfort food, family dinner, freezer meal, cottage cheese, mozzarella, parmesan, tomato sauce, oven baked, leftovers, main course, hearty, savory, homemade

Read it online: https://www.chefs-mate.com/recipe/spaghetti-pie-2/