Spaghetti Pie
"This is one of my adopted recipes. It looks like a dish my family and I would enjoy, so I hope to make it and edit it in the future."
photo by Montana Heart Song
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 (6 ounce) package spaghetti (we use lower carb spaghetti from Mission)
- 2 well beaten eggs
- 2 tablespoons butter or 2 tablespoons margarine (butter preferred)
- 1⁄2 cup grated parmesan cheese
- 1 (8 ounce) container ricotta or small curd cottage cheese
- 1⁄2 teaspoon brown sugar
- 1 lb lean ground beef or 1 lb Italian sausage
- 1⁄2 cup chopped onion
- 1⁄4 cup chopped green pepper ((or red/yellow/orange bell peppers if you don't like green))
- 1 (8 ounce) can chopped tomatoes
- 1 (6 ounce) can tomato paste
- 1 teaspoon crushed dried oregano, or basil, or both, to taste
- 2 cloves garlic, to taste
- 1⁄2 cup mozzarella cheese
directions
- Cook the spaghetti according to directions on package and drain.
- Stir butter, parmesan, cheese, and eggs in hot spaghetti.
- Form mixture into a "crust" in a buttered 10" pie plate.
- Spread cottage cheese over bottom of spaghetti crust.
- In skillet, cook ground beef or sausage, onion, and pepper until vegetables are tender and meat is browned.
- Drain excess fat.
- Stir in undrained tomatoes, brown sugar, oregano, garlic, and tomato paste and heat.
- Season to taste with salt and freshly ground pepper, then transfer meat mixture into spaghetti crust.
- Bake uncovered in 350 degrees for 20 minutes.
- Sprinkle mozarella cheese on top.
- Bake for another 5 minutes or until cheese is melted.
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Reviews
-
This was good. Our son made 2 "pies". One totally meatless with mushrooms, thin sliced celery, grated carrots, tomato sauce instead of paste,italian seasoning,diced italian tomatoes and cottage cheese blended in blender, one envelope of Splenda and the balance of recipe the same as the meat recipe. He used chopped garlic in a jar for both and italian diced tomatoes for both and frozen chopped green,red and yellow peppers amd white sweet onion. In the "meatless" pie he used some small pieces of velveeta cheese along with the parmesan cheese for the crust. I told him to cook the meatless pie for 40 minutes because of the celery. It was perfect. Still crunchy but cooked enough!!! He doubled all ingredients for the pies and added the vegies! His Dad loved it and I loved it too. Same meal with slight variations. Thanks for posting.
Tweaks
-
This was good. Our son made 2 "pies". One totally meatless with mushrooms, thin sliced celery, grated carrots, tomato sauce instead of paste,italian seasoning,diced italian tomatoes and cottage cheese blended in blender, one envelope of Splenda and the balance of recipe the same as the meat recipe. He used chopped garlic in a jar for both and italian diced tomatoes for both and frozen chopped green,red and yellow peppers amd white sweet onion. In the "meatless" pie he used some small pieces of velveeta cheese along with the parmesan cheese for the crust. I told him to cook the meatless pie for 40 minutes because of the celery. It was perfect. Still crunchy but cooked enough!!! He doubled all ingredients for the pies and added the vegies! His Dad loved it and I loved it too. Same meal with slight variations. Thanks for posting.
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
