LEAVE OUT THE CHOPPED TOMATOES FOR DAT

My husband heard I was making spaghetti pie and thought it sounded horrible. When he tasted it, he had 3 servings!!! It was wonderful! What a great recipe!

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!

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.

This was probably closer to a 3 1/2 for me, but I rounded up. I did take some of the reviewer suggestions, and used canned sauce (Paul Newman's Socakrooni) instead of making it myself, and ricotta cheese instead of cottage. My main problem was that the beef was very bland, although I did like the remainder of the dish. However, with the leftovers I felt as though there was a bitter taste to the noodle crust part.

very tasty, although i did change a few things as per others i added ricotta instead of cottage cheese and while cooking meat i added green pepppers onions and whole garlic also uses ragu sauce as that is all i had and i added imported provolone to the top with a little garlic and herb feta cheese it was very tasty and i will defintely be making this again! thanks for sharing!

This is pretty good. I added sliced zuchini to the meat mixture, as well as fresh garlic and onions. I also used skim-ricotta, fresh mozzarella, light sour cream and light cream cheese, along with some italian seasonings to make the filling. I might make this again, but I think we prefer a saucier pasta, and I will probably stick with my baked ziti...It was a good change from regular spaghetti though!

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.

I really liked this. It is easy, tasty, economical and fantastic the next day as leftovers. I can't wait to make for my grandkids when they come for a visit. Thanks. Update - grandkids are here and I made this again and they loved it. Quick lunch.

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!! :)

GREAT leftover!

Really good - the whole family liked it!

I substituted ricotta cheese for the cottage cheese and sausage for the ground beef and it was wonderful! My picky boyfriend even liked it.

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

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.

Delicious and easy to make. I did use 8 oz of spaghetti instead of 6 oz. I also used much more mozzarella.