Mimi's Spaghetti Pie Recipe

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Mimi's Spaghetti Pie

Karla Harkins


I have had this recipe since I was a young 'un. Back in olden times. It is just as good now as it was back in those days. A great way to use left over spaghetti, but I most often cook up a fresh batch just for this recipe.

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20 Min


25 Min


6 oz
spaghetti, cook according to directions
2 Tbsp
1/3 c
grated parmesan cheese
eggs, well beaten
1 c
cottage cheese, small curd
1 lb
ground beef or italian sausage
1/2 c
onion, chopped
1/4 c
green bell pepper, chopped
8 oz
canned whole tomates, chopped, with juices
6 oz
tomato paste
1 tsp
1 tsp
dried oregano, crushed
1/2 tsp
garlic salt
1/2 c
mozzarella, grated
1 tsp
crushed red peppers, optional

Directions Step-By-Step

Preheat oven to 350. Cook spaghetti according to package directions. Drain. Stir butter into hot spaghetti. Stir in parmesan and beaten eggs. Pour into greased 10-inch pie pan and form into a crust shape going up sides and forming an edge on the top rim with indentation in the middle for sauce. Don't make the edge too thin or it will get crunchy in the oven. Spread cottage cheese in bottom of crust.
Cook meat, onion and bell pepper until meat no longer pink. Drain. Add remaining ingredients except for cheese. Heat through and simmer for a few minutes if desired.
Pour meat mixture into prepared pie pan. Bake uncovered for 20 minutes. Add mozzarella cheese and return to oven to melt cheese and get bubbly around edges. Remove from oven and let sit for 5-10 minutes. Cut and serve like a pie.

About this Recipe

Course/Dish: Beef, Pasta, Savory Pies
Regional Style: Italian
Other Tag: Quick & Easy