Spaghetti Pie Recipe

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Spaghetti Pie

Kathy Schleicher


My husband and 14 yr old son were virtually lost in the kitchen, and I had just come out of emergency surgery at the hospital. Several kind "Welcome to the Neighborhood" group members stopped and dropped off several casseroles, etc. A favorite of my hubby and son was a very large foil pan filled to the brim with a very similar recipe. When I finally recuperated and was able to go to the meetings, I profusely thanked everyone for their kindness. I never got to taste the original, but now I make my own in batches and freeze them "for similar emergencies!"

★★★★★ 1 vote


6 oz
2 Tbsp
1/3 c
parmesan cheese
eggs, beaten
1 lb
ground beef
minced onion
8 oz
tomatoes, canned
1 can(s)
tomato paste, 6 ounces
1 tsp
1 tsp
1/2 tsp
garlic salt
1 c
cottage cheese
1/4 c
dry bread crumbs
1/8 c
spinach, thawed and drained
1 c
mozzarella cheese, shredded


1Cook and drain spaghetti (3 1/4 cup cooked).
2Stir butter, parmesan cheese and eggs into hot spaghetti.
3Form into a crust in a buttered 10-inch pie plate.
4Cook beef and onion until meat is browned; drain fat.
5Stir in tomatoes, tomato paste, sugar, oregano and garlic salt; heat.
6Mix in separate bowl cottage cheese, egg, bread crumbs, spinach and 1/2 of the mozzarella cheese.
7Spread over spaghetti.
8Top pie with tomato mixture. Bake at 350 for 20 minutes.
9Top with remaining mozzarella and bake for 10 minutes longer (or until cheese is melted and bubbly).

About this Recipe

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