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Spaghetti Pie

  • Author:
  • Total Time: 45 minutes


  • 1 pound lean ground beef
  • 1/2 tsp. onion powder
  • 1 can (15 oz) Italian style diced tomatoes, drained
  • 1 can (6 ounces) tomato paste
  • 1 tsp. dried oregano
  • 1 tsp. basil
  • 1 tsp salt
  • 1 tsp. sugar
  • 1/4 teaspoon pepper
  • 6 ounces spaghetti, cooked and drained
  • 1 tablespoon butter
  • 2 eggs
  • 1/4 cup grated Parmesan cheese + extra for sprinkling (stuff in the green can)
  • 1 1/2 cups cottage cheese
  • 1 Tbsp. dried parsley
  • 1/2 cup shredded part-skim mozzarella cheese


  1. Cook noodles according to package directions.
  2. While noodles are cooking, in a nonstick skillet, cook the beef and onion powder over medium heat until meat is no longer pink; drain any grease. Stir in the tomatoes, tomato paste, oregano, basil, salt, sugar and pepper, simmer on low for 10 minutes. Set aside.
  3. In a large bowl, combine the cooked spaghetti, butter, 1 egg and Parmesan cheese. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray.
  4. In a small bowl beat the other egg, stir in cottage cheese and dried parsley, mix well. Spread over noodles.
  5. Evenly spread meat mixture on top of cottage cheese layer. Sprinkle genererously with Parmesan cheese.
  6. Bake, uncovered, at 350° for 20 minutes.
  7. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted and filling is heated through.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Pasta