Easy Spaghetti Pie Recipe

YUM! This recipe ROCKS! I've been making a very similar version of this one for at least 30 years now. It's such a unique twist on a way to use up spaghetti. It always comes out tasting great and as for presentation, well let's just say it gets lots of "OOhs & Aahs"... Especially when you serve it to someone who's not heard of it before. I would strongly suggest cooking it in the 10 inch glass pyrex pie plate rather than changing it up to a 9 x 13 baking pan. This was the original way it was intended and though I have tried it both ways, I think the "Pie" version makes for a better presentation. Add this one to your archives; I doubt you'll be disappointed.

I made this for my coworkers, who all raved. I used ricotta cheese instead of cottage, and I think I liked it better that way. Plus, I made too much spaghetti, so I layered it in a 13 x 9 pan instead of a pie pan, and it worked great.

This is a family favorite. I’ll double or triple the recipe and freeze in small casserole dishes that can be thawed quickly. I’ve actually used zucchini noodles too, to make it low carb. A bit runny, but very tasty.

We really liked this! I too baked in a 9x13 and, while I attempted to stick to the recipe as written, the hamburger/tomatoes/tomato paste didn’t look “saucy” enough so added 1 c homemade spaghetti sauce. Really easy, really good and would make again! Thanks for this recipe!!!

I started with cooked, leftover spaghetti, leftover seasoned ground beef, leftover spaghetti sauce. Assembling the rest of the ingredients and baking was quick, and we had supper ready in 30 minutes from start to finish.

My family like this very much, I thought it was delicious. I used 1 jar of Wegmans store brand Roased Garlic Pasta Sauce, a full pound of pasta, 13x9 baking dish and I used cottage cheese like the recipe said, probable used slightly more than a cup. I added a little Italian seasoning, but the jar sauce was very flavorfull and I would use it again. I baked it for 30 minutes at 350 than like five min after adding the mozzeralla cheese. It cut very nice and when tossed around on my plate to blend, it was like eating a really really good spagheti with meat sauce, the spagetti was cooked perfect. my bottom layer was not really crust like but we liked it that way, it had a real rich flavor, it was one of the best plates of spaghetti a ever ate, the cottage cheese gave it a subtle flavor that really made the dish. Will make again. under cook you spaghetii just before al dente.

I used whole wheat spaghetti, and changed the butter to olive oil, and reduced it to 2 tsp. I reduced the parmesan to 1/4 c. and added a little salt and pepper to it. I substituted hot Italian sausage for beef and spinach and mushrooms in place of green peppers. I didn't have garlic, so I used garlic powder. I omitted sugar and oregano. I used a jar of no sugar added pasta sauce plus a splash of beer in place of the tomatoes/tomato paste. I sprinkled the top with a quick grinding of Italian herb seasoning, and baked it in a 7" by 11" glass dish sprayed with cooking spray rather than a pie dish.

DH was asking for the spaghetti pie I used to make when we were first married, and I couldn’t find my recipe. This is the closest I could find, and really good! Better than what I used to make, according to my DH. I used lean ground turkey instead of the beef. I doubled the recipe and cooked in a 9x13 pan, because we wanted leftovers. I seasoned the turkey with a little seasoned salt while it was cooking with the garlic, onion and tomato to add flavor. I used store- brand jarred spaghetti sauce instead of the canned tomatoes & paste, and added 1/2 of a 4-ounce can of tomato sauce to spaghetti sauce while it was cooking, so it wouldn't be too dry. I also seasoned it with a little oregano and crushed red pepper. The only other thing I changed was to use 3 eggs instead of 4 (the doubled amount) in the noodle mixture, and I blended the cottage cheese in the blender so there weren't any large curds, because DH doesn't like cottage cheese. I also cooked it for about 30 minutes before adding the cheese. It may be because my oven doesn’t get hot enough, Overall, great recipe!

Sooooooooooo good! I made some small changes-- 8 ounces pasta, used Romano cheese since I prefer it, and went the easy route with a jar of marinara sauce. It was too much to fit in my pie plate so I used a 9x13 dish. I used 2 cups cottage cheese since it was a bigger dish, and topped with about 2 cups shredded pizza cheese blend. It was a little soupy when I first took it out of the oven (maybe because I didn't really cook the sauce with the meat ahead of time?) but it seems to have set up well, and it tasted AMAZING! The egg, cheese and butter really give the "crust" a rich and deep flavor. This couldn't have come out any better, thanks so much for a great recipe!

This recipe needs more spice and seasoning. Definitely needs salt in the noodles as well as the ground beef mixture. Next time, I'd also like to use Italian tomatoes rather than plain ones. Update 2-24-16: I made just the sauce browning Italian hot sausage, celery, garlic, and onion. Then I added the tomatoes, tomato paste, 1 tsp oregano, 1 tsp garlic powder, 1 tsp basil, and 1 tsp sugar. Really good sauce. I served it over spaghetti squash and topped with mozzarella.

This was really simple and delicious! Everyone in the house gave it a thumbs up. The only thing I changed was I used spaghetti sauce from a jar and monterey jack cheese instead of the mozzarella because that is what I had on hand. I did also blend the cottage cheese for a smoother texture, which turned out great. *Many months later, now, I am still making this recipe. Tonight I did it vegetarian style. I put some olive oil in a skillet, added red onion, broccoli, Swiss chard, mushroom, yellow pepper and spinach and cooked until just tender, then added a jar of spaghetti sauce and simmered on med-low for a few minutes. I made the rest of the "pie" as it is in the recipe, and it turned out awesome. Just another way to enjoy this recipe!

Can’t stop thinking about making it again.

I just loved it. I will tweek a bit. I added mushroom (small can). I'm thinking adding pepperoni next time.

SO so good!

Can’t wait to make it again next week.

I forgot to add the cottage cheese, but it was delicious without it!

I never alter recipes but I had a ton of extra food. I used leftover sauce with meatballs, that I sliced up , as well as leftover cooked spaghetti! I added ricotta instead of cottage cheese because I had already bought it . I love it but I would stick to cottage cheese next try !

I made it simplier by using a jar of sauce and I did not add the onions - or peppers - we are not fans. No cottage cheese for us. I was planning on using ricotta but discovered no ricotta in the freezer so I skipped. Basically, mine turned into lasagna with spaghetti as a base and the kids LOVED it! I will make it again.

Only ok for us.

I've made this for years, however, instead of cottage cheese, I spread an 8 oz container of sour cream over the spaghetti, It tastes wonderful!