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Spaghetti Pie I
SUBMITTED BY:
Kimberley
PHOTO BY:
Janine
"The crust is made from spaghetti and then layered with cheeses, meat and sauce. Mm-mm!"
RECIPE RATING:
Read Reviews
(24)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
30 Min
READY IN
1 Hr
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
6 ounces spaghetti
2 1/2 quarts boiling water
1 tablespoon vegetable oil
2 teaspoons salt
2 eggs
1/3 cup grated Parmesan cheese
2 tablespoons butter, softened
1 cup cottage cheese
1 tablespoon vegetable oil
1 pound lean ground beef
1 onion, chopped
1/4 cup chopped green bell pepper
1 cup chopped tomatoes
6 ounces tomato paste
1 teaspoon white sugar
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon garlic powder
2 ounces shredded mozzarella cheese
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DIRECTIONS
Cook spaghetti in water with 2 teaspoons salt and 1 tablespoon oil until tender but still firm. Drain. Add eggs, Parmesan cheese, and butter. Mix and shape into a crust in greased 10-inch pie plate.
Spread cottage cheese over crust. Preheat oven to 350 degrees F (175 degrees C).
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Scramble-fry beef, onion, and green pepper until beef is thoroughly browned. Mix in tomatoes, tomato paste, sugar, oregano, 1/2 teaspoon salt, and garlic powder. Spread mixture over cottage cheese.
Bake uncovered at 350 degrees F (175 degrees C) for 30 minutes.
Sprinkle with mozzarella cheese and bake 5-10 minutes more.
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REVIEWS
Reviewed on Sep. 11, 2003 by NJSS2000
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NJSS2000
Sep. 11, 2003
Very Good! One of few recipes that my husband and I agree on.
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10 users found this review helpful
Very Good! One of few recipes that my husband and I agree on.
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Reviewed on Oct. 22, 2003 by abscorpio
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abscorpio
Oct. 22, 2003
I made this for a cooking club I am in and all loved it. In most cases even the children ate it and they are all in the picky stages (ages range from 2-6 yrs.) I'll keep this one. The only thing I did different was mix in some sauce with the noodles before making the "crust". That made the "crust" part not as dry.
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6 users found this review helpful
I made this for a cooking club I am in and all loved it. In most cases even the children ate...
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Reviewed on Oct. 22, 2003 by SBDEVENEY
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SBDEVENEY
Oct. 22, 2003
Just made this tonight! Super easy and delicious!!!!! I made it even easier on myself! I used jar sauce and we didn't add meat for tonights verson. I had a half container of ricotta and mixed half ricotta and half cottage cheese! Love the flavor! I like this better than lasagna! Thanks so much! - Sharon
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4 users found this review helpful
Just made this tonight! Super easy and delicious!!!!! I made it even easier on myself! I used...
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Reviewed on Jul. 10, 2008 by
trishthedish725
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trishthedish725
Jul. 10, 2008
I have made this recipe for years (an old Betty Crocker card recipe collection in the 70's) and it was always a family favorite, especially with the kids. I always bumped up the spices too, and have substituted the cottage cheese for ricotta instead.
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3 users found this review helpful
I have made this recipe for years (an old Betty Crocker card recipe collection in the 70's)...
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Reviewed on Oct. 26, 2003 by JEN SCHULER
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JEN SCHULER
Oct. 26, 2003
I substituted ricotta cheese for the cottage cheese and sausage for the ground beef and it was wonderful! My picky boyfriend even liked it.
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3 users found this review helpful
I substituted ricotta cheese for the cottage cheese and sausage for the ground beef and it was...
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Reviewed on Jul. 22, 2003 by JSCHUKRAFT
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JSCHUKRAFT
Jul. 22, 2003
This recipe is a family favorite and fairly easy. We prefer skim Ricotta with a bit of oregano, basil, and garlic mixed in, rather than the cottage cheese. Excellent recipe Kimberley, thanks!
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3 users found this review helpful
This recipe is a family favorite and fairly easy. We prefer skim Ricotta with a bit of...
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Reviewed on Aug. 4, 2008 by
Janine
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Janine
Aug. 4, 2008
Something is just not right about this recipe. I must agree with a previous reviewer, there is a very bitter taste to the noodle mixture. Not sure what it is, could be the Parmesan cheese. This recipe is also very, very dry. I won't make this recipe again, but will use it as an "idea" of how to make spaghetti pie in the future. I made it exactly as written, but it just was not very tasty. But I appreciate your post Kimberly and thank you for letting me try it!
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2 users found this review helpful
Something is just not right about this recipe. I must agree with a previous reviewer, there is...
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Reviewed on Aug. 20, 2007 by
Ashley_D
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Ashley_D
Aug. 20, 2007
I had to change alot in this recipe due to my kitchen not being fully stocked and it came out so yummy. I didn't have any parmesean cheese, so I used mozerella in my pasta and on top, I am a vegetarian so I cut the meat out, and used mushrooms, zuchinni, and green pepper instead. I also didn't have any ricotta, or cottage cheese in my fridge so I cut that out as well. So I layered pasta sauce, garlic infused veggie mix, more sauce, then more cheese. It was really good. My whole family enjoyed it. I am sure it's better with added ricotta, but it's defitely not a must. Thanks for a great recipe, I will defintely make this again.
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2 users found this review helpful
I had to change alot in this recipe due to my kitchen not being fully stocked and it came out...
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Reviewed on Jan. 16, 2007 by
CRUISEM
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CRUISEM
Jan. 16, 2007
Good - could have used a little garlic or some more spices but overall a good start. I used ricotta in place of the cottage cheese. I think next time I will leave out the eggs as when I added them to the warm (not hot) pasta they started to cook a little and I really don't see any reason for them. Thanks for the recipe!! :)
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1 user found this review helpful
Good - could have used a little garlic or some more spices but overall a good start. I used...
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Reviewed on Feb. 16, 2006 by drcollins
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drcollins
Feb. 16, 2006
GREAT leftover!
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1 user found this review helpful