Reviewed: Oct. 11, 2009

Ok--first off, this recipe is great for leftovers. i butter and season the cold spaghetti with butter, garlic, salt, pepper, oregano, parmesean, then warm it in the microwave. I also mix in some sauce so its not so dry. instead of beef, i used left over chicken parm cutlets sliced up into bit size pieces. i also omitted the cottage cheese and the ricotta and just used a shredded italian blend. delicious!

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Cookin' Care!

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2008

This was an "OK" recipe. Kids weren't crazy about it, nor was I. I found it to be bland, no one in the house cares for chopped tomato, so I used a tomato sauce as well as the tomato paste. I added a can of mushrooms as well. I likely won't make this again,or if I do, I'll have to doctor up the "crust" That was that part we found least flavourful. Thanks for the recipe anyway, I am trying to find new things to make for the family, and this was one of them.

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bryan

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2008

It was alright. A little dry. Not sure if I will make it again.

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ashleyandlee

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Reviewed: Oct. 3, 2008

LEAVE OUT THE CHOPPED TOMATOES FOR DAT

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jane

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Reviewed: Sep. 25, 2008

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!

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ZOE764

Cooking Level: Expert

Living In: Gloucester, Virginia, USA

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Reviewed: 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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Janine

Cooking Level: Intermediate

Living In: Hendersonville, North Carolina, USA

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Reviewed: 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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trishthedish725

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: El Cajon, California, USA

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Reviewed: Jan. 8, 2008

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.

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SADS

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: San Angelo, Texas, USA

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Reviewed: Dec. 29, 2007

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!

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nancy

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 9, 2007

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!

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Courtney

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: Atlantic Beach, Florida, USA

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Reviewed: 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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Ashley_S

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2007

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.

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Beverly

Cooking Level: Expert

Living In: El Paso, Texas, USA

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Reviewed: 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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CRUISEM

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

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Reviewed: Feb. 16, 2006

GREAT leftover!

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drcollins

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Reviewed: Jun. 2, 2005

Really good - the whole family liked it!

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puppitypup

Cooking Level: Expert

Home Town: Chula Vista, California, USA

Living In: Bonita, California, USA

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Reviewed: May 29, 2003

this was pretty good. I did make a few changes, ommitting the beef and tomato and green pepper chunks, instead using a tomato sauce that I seasoned up over it. It reheated well as leftovers and I even turned it into a low carb meal with low carb pasta. I will definitely make this again.

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Feb. 3, 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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JSCHUKRAFT

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Reviewed: Jan. 23, 2003

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

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Kristina

Cooking Level: Intermediate

Home Town: Merritt Island, Florida, USA

Living In: Saint Cloud, Florida, USA

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Reviewed: Nov. 10, 2002

This was SOOOO good. I forgot to put the cheese on it but it was really good!

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NICJEN

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Reviewed: Oct. 21, 2002

Absolutely wonderful. My mother used to make this and I have been looking for the recipe for years. The only thing I did differently was to add more mozzarella over the top.

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JUDIHILGENBERG

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