Spaghetti Pie

Spaghetti PieBefore I go to the grocery store, I will ask my husband for some meal ideas for the week. This is his most requested dish. It has the flavor of lasagna with a twist of spaghetti.


  • 1/2 lb of lean ground beef
  • 1/2 lb Italian sausage, casings removed
  • 2 cups meatless jar spaghetti sauce
  • 2 eggs, well beaten
  • 1 cup cottage cheese
  • 3/4 cup shredded mozzarella cheese
  • 1/2 cup parmesan cheese
  • 6 oz spaghetti, cooked al dente and drained
  • 2 tbs butter or margarine
  • 1 tbs olive oil
  • 1 garlic clove, minced
  • 1/2 onion, chopped
  • 1/4 green pepper, chopped


  1. Preheat oven to 350 degrees.
  2. Lightly butter a 10 inch pie plate.
  3. In medium saucepan, heat olive oil. Add garlic, onion and green pepper and sauté' until tender.
  4. Add ground beef and sausage meat to saucepan and brown. Drain excess fat.
  5. Stir in spaghetti sauce to the saucepan.
  6. In a large bowl, add 2 tbs of melted butter to well drained cooked spaghetti. Add beaten eggs and parmesan cheese to the spaghetti.
  7. Make a "crust" from the spaghetti mixture by pressing it into bottom and sides of buttered pie plate.
  8. Spread cottage cheese evenly in crust.
  9. Cover cottage cheese with meat sauce. Bake for 20 minutes.
  10. Sprinkle with mozzarella cheese and continue to cook until cheese has melted, about 5 to 10 minutes.


- Vegetarian Version: Make this by omitting meat and skipping Step 4.

- You may substitute cottage cheese with ricotta cheese.

- Sometimes I may add some shredded cheddar on top and a little less mozzarella (1/2 cup mozzarella, 1/4 cup cheddar).

- This can be prepared ahead of time and placed in the oven when ready to serve.


-  Prepare two of these meals at the same time. Allow one of them to cool before placing it in the freezer for a meal at a later time. 


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