Spaghetti Pie
Submitted by garyp
Classic spaghetti pie baked in a pie plate with a pasta crust, spinach-cottage cheese filling, seasoned ground beef, and stretchy melted mozzarella on top.
YIELD
4 servingsPREP
10 minCOOK
50 minREADY
1 hrsSpaghetti pie turns your favorite pasta dinner into something you can actually slice and serve like a pie.
A buttery spaghetti crust gets pressed into a pie plate, then layered with a creamy spinach and cottage cheese filling, a seasoned ground beef and tomato mixture, and a generous cap of melted mozzarella.
It bakes up firm enough to cut clean wedges but stays saucy and cheesy inside.
Kids go wild for it, and the leftovers reheat like a champ for lunch the next day.
Chef Tips
- Mix the eggs and Parmesan into the hot spaghetti right away. The heat helps the eggs set slightly, which makes the crust hold together better during baking.
- Press the pasta crust up the sides of the pie plate, not just the bottom. This creates a bowl that holds all the filling without spilling over.
- Let the finished pie rest for 10 minutes before slicing. Cutting too soon means the layers slide apart instead of holding their shape.
Ingredients
Directions
Cook and drain spaghetti (3¼ cup cooked).
Stir butter, parmesan cheese, and eggs into hot spaghetti.
Form into a crust in a buttered 10-inch pie plate.
Cook beef and onion until meat is browned; drain fat.
Stir in tomatoes, tomato paste, sugar, oregano and garlic; heat.
Mix in separate bowl cottage cheese, egg, bread crumbs, spinach, and ½ of the mozzarella cheese.
Spread over spaghetti. Top pie with tomato mixture.
Bake at 350℉ (180℃) for 20 minutes. Top with remaining mozzarella and bake for 10 minutes longer.
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