Spaghetti Pie

Spaghetti Pie

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Grace Pulley


Been going through some old handwritten recipes lately trying to save as many as possible from the ravages of time and multiple food stains.

Some of them I don't even need an ingredient list to know what is in the recipe I just follow the food

Anyway I pulled this one out of the pile and made it for dinner tonight. The husband and last nestling were quite pleased. Hope you will be too. Regrettably no picture this time; hubby and kiddo were hungry.


★★★★★ 1 vote

25 Min
Convection Oven


  • 6 oz
  • 2 Tbsp
  • 1/3 c
    grated parmesan
  • 2
    eggs, well-beaten
  • 1 c
    cottage cheese (i used fat-free)
  • 1 lb
    ground beef or bulk pork sausage
  • 1/2 c
    onion, chopped
  • 1/4 c
    green bell pepper, chopped
  • 1 can(s)
    8-oz diced tomatoes
  • 1 can(s)
    6-oz tomato paste
  • 1 tsp
  • 1 tsp
    dried oregano, crushed
  • 1/2 tsp
    garlic salt
  • 1/2 c
    shredded mozzarella cheese

How to Make Spaghetti Pie


  1. Cook the spaghetti according to package directions; drain. Stir butter into hot spaghetti. Stir in eggs and parmesan cheese.
  2. Form spaghetti mixture into a "crust" in a buttered 10-inch pie plate. Spread cottage cheese over the bottom of spaghetti crust.
  3. In skillet brown ground beef or pork sausage, onion, green pepper til vegetables are tender and meat is no longer pink. Drain off any excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano, and garlic salt; heat through.
  4. Turn meat mixture into spaghetti crust. Bake uncovered, 350* oven for 20 minutes. Sprinkle the mozzarella cheese on top and bake another 5 minutes longer or until cheese melts.
  5. This recipe doubles nicely, which is what I usually do and make bake it in a 9x13-inch pan. While raising five hungry boys it was necessary.

Printable Recipe Card

About Spaghetti Pie

Course/Dish: Beef Pasta Pork Savory Pies
Main Ingredient: Pasta
Regional Style: American

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