Guest post from Brigette Shevy
This has been one of my Mom’s go-to recipes for as long as I can remember (so long that none of us can remember where the original recipe came from). It still is! Any time we visit my parents for more than a few days, Spaghetti Pie will most likely be on the menu at some point. It’s another one of my Mom’s crowd-pleasing recipes that can be made up ahead of time and frozen – perfect for company!
Although Spaghetti Pie is similar to lasagna in taste, it’s cheaper to make and quicker to assemble! You can always substitute your favorite homemade or jarred spaghetti sauce if you are in a rush. My Mom usually serves this with a tossed salad, a fruit salad, and fresh homemade bread (Dill Bread is especially yummy with this!).
- 6-8 oz. spaghetti noodles
- 2 Tablespoons butter
- 2 eggs, beaten
- 1/3 cup grated parmesan cheese
- 1 cup cottage cheese
- 1 lb. ground beef or bulk pork sausage
- ½ cup onion, chopped
- ¼ cup green pepper, chopped (optional)
- 1 (7-1/2 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 1 teaspoon sugar
- 1 teaspoon oregano
- ½ teaspoon garlic salt
- ½ -1 cup shredded mozzarella cheese
Preheat the oven to 350 degrees.
Cook spaghetti al dente and drain.
Stir butter into hot spaghetti; stir in beaten eggs and parmesan cheese.
Form this mixture into a crust in a greased 9 or 10-inch pie pan. Spread with cottage cheese.
In a skillet, cook the meat, onion, and green pepper until meat has browned and vegetables are tender.
Stir in undrained tomatoes, tomato paste, sugar, oregano, and garlic salt. Heat through.
Spread meat mixture over cottage cheese.
Bake at 350 degrees for 20-25 minutes.
Sprinkle with cheese and bake 5 more minutes, or until cheese melts.
Makes 6 servings
Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy and another on the way. She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.