This baked spaghetti pie recipe is an easy pasta dish. It is great for potluck dinners and freezes well.
Ingredients
- butter, softened, for greasing: 1 Tbsp
- spaghetti: 1 pack (6 ounce pack)
- Parmesan cheese: 0.33333 cup (grated)
- eggs: 2 piece (beaten)
- butter: 2 Tbsp
- lean ground beef: 1 pound
- onion: 0.5 cup (chopped)
- green bell pepper: 0.25 cup (chopped)
- clove garlic: 1 piece (minced)
- tomatoes: 1 can (14.5 ounce can, diced)
- tomato paste: 1 can (6 ounce can)
- white sugar: 1 tsp
- oregano: 1 tsp (dried)
- cottage cheese: 1 cup
- mozzarella cheese: 0.5 cup (shredded)
Metric Conversion
Stages of cooking
-
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch pie plate with 1 tablespoon butter.
-
Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti through a colander and return to the pot.
-
Stir Parmesan cheese, beaten eggs, and 2 tablespoons butter into hot spaghetti until well combined. Form spaghetti mixture into a crust in the prepared pie plate and set aside.
-
Heat a large skillet over medium-high heat. Cook and stir beef, onion, bell pepper, and garlic in the hot skillet until beef is crumbly and browned, 5 to 7 minutes. Drain off fat and stir in undrained tomatoes, tomato paste, sugar, and oregano. Cook, stirring occasionally, until heated through.
-
Spread cottage cheese over spaghetti crust, then pour in beef-tomato mixture.
-
Bake in the preheated oven for 20 minutes. Sprinkle mozzarella cheese over the top of pie and continue baking until cheese is melted, about 5 minutes more.
