Spaghetti Pie

This is such a yummy and easy meal one that Michael usually goes back for more, which really makes me happy! Serve with a green salad and you're done!

Added 7/12/20--I think this could also be an easy meal to make ahead. Prepare it and place saran wrap or a lid over it and place in the fridge for up to 3 days. When you're ready for this dish, remove the covering throw it in the oven. Easy, quick dinners for the win!

Additionally, I have made this with gluten free noodles successfully! I really don't mind gluten free noodles. My husband is a texture snob, so he notices it. But it's more important to me that Michael is able to eat without worrying about cross contamination, to my husband deals with it.


Spaghetti Pie
Prep: 30 minutes Cook: 25 minutes

6 oz packaged dried spaghetti
2 T margarine or butter
1/3 cup grated Parmesan cheese
2 well-beaten eggs
1 lb lean ground beef or bulk pork sausage
1/2 cup chopped onion
1/4 cup chopped green sweet pepper
1-7 1/2 oz can diced tomatoes, undrained
1 6 oz can tomato paste
1 t sugar
1 t dried oregano
1/2 t garlic salt
1 cup cream-style cottage cheese
1/2 cup shredded mozzarella (2 oz)

Preheat oven to 350.

Cook spaghetti according to package directions; drain. Stir margarine into hot spaghetti. Stir in parmesan cheese and eggs. Put spaghetti mixture into a buttered 10-inch pie plate, forming a crust.

In a large skillet cook the ground beef or pork sausage, onion, and sweet pepper until meat is brown and vegetables are tender. Drain well. Stir in the undrained tomatoes, tomato paste, sugar, oregano, and garlic salt. Heat through.

Spread cottage cheese over spaghetti mixture in pie plate. Top with the meat mixture.

Bake, uncovered for 20 minutes.

Sprinkle the mozzarella cheese over the top.

Bake about 5 minutes more or until mozzarella cheese melts.

Makes 6 servings.