Spaghetti Pie II

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Most Helpful Positive Review

Sep 02, 2004

I made this for my coworkers, who all raved. I used ricotta cheese instead of cottage, and I think I liked it better that way. Plus, I made too much spaghetti, so I layered it in a 13 x 9 pan instead of a pie pan, and it worked great.

—SHANLORAINE

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Most Helpful Critical Review

Aug 03, 2010

Sorry - but this was more bother than it was worth. Unless you are using up left overs this was nothing great - not horrible just ordinary. Should have just made spaghetti or lasagna.

—Baking Nana

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389 Ratings

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Jan 10, 2008

YUM! This recipe ROCKS! I've been making a very similar version of this one for at least 30 years now. It's such a unique twist on a way to use up spaghetti. It always comes out tasting great and as for presentation, well let's just say it gets lots of "OOhs & Aahs"... Especially when you serve it to someone who's not heard of it before. I would strongly suggest cooking it in the 10 inch glass pyrex pie plate rather than changing it up to a 9 x 13 baking pan. This was the original way it was intended and though I have tried it both ways, I think the "Pie" version makes for a better presentation. Add this one to your archives; I doubt you'll be disappointed.

—Renee Ridgeway

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Jan 18, 2006

I made this for dinner last night and it was great! Of course, I changed it a little. Instead of spaghetti noodles, I used angel hair pasta and made it in a 9x13 pan. I don't like the texture of cottage cheese, and didn't have any ricotta, so I put the cottage cheese in a food processor and mixed it with some dried basil, garlic powder and a pinch of salt until it was smooth. I used frozen cocktail meatballs instead of ground beef and a jar of Ragu. I cooked it for about 35 minutes. Everyone enjoyed it and it was very simple!!

—tj1089

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Aug 03, 2010

I have been making this for years. Although, i mix all of the spaghetti with the sauce and pour 1/2 of spaghetti into pan, add cheese mixture, then top with rest of spaghetti and then add cheese topping. Makes spaghetti not so dry..

—Christina

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May 22, 2007

I love this recipe, but I am a low maintenance, jar of this, box of that type cook. I use pasta, sauce, eggs, ricotta, butter, parmesan, mozzarella, and ground beef. I used three eggs. Be sure not to mix them too quickly with the hot pasta or they will scramble. After making that mistake once I learned to temper the eggs first with a little pasta at a time. The egg makes the pasta taste so hearty…yummy! My mom used to make this all the time in her big 13 x 9 glass pan…memories.

—Snowhwhite

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Jul 04, 2004

We loved this! I made a double recipe in a large Pyrex so we would have leftovers. I added a mixture of cheddar and mozzarella on top and covered it with foil before baking as we are cheese lovers. I also substituted Ricotta for the cottage cheese. I can't wait to heat up the leftovers! Served it with crusty garlic bread and fresh fruit-yum!

—CarsonMaciMommy

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Nov 16, 2008

DH was asking for the spaghetti pie I used to make when we were first married, and I couldn’t find my recipe. This is the closest I could find, and really good! Better than what I used to make, according to my DH. I used lean ground turkey instead of the beef. I doubled the recipe and cooked in a 9x13 pan, because we wanted leftovers. I seasoned the turkey with a little seasoned salt while it was cooking with the garlic, onion and tomato to add flavor. I used store- brand jarred spaghetti sauce instead of the canned tomatoes & paste, and added 1/2 of a 4-ounce can of tomato sauce to spaghetti sauce while it was cooking, so it wouldn't be too dry. I also seasoned it with a little oregano and crushed red pepper. The only other thing I changed was to use 3 eggs instead of 4 (the doubled amount) in the noodle mixture, and I blended the cottage cheese in the blender so there weren't any large curds, because DH doesn't like cottage cheese. I also cooked it for about 30 minutes before adding the cheese. It may be because my oven doesn’t get hot enough, Overall, great recipe!

—bgirldeb

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Nutrition

Calories
488 kcal
24%

Carbohydrates
32.4 g
10%

Cholesterol
153 mg
51%

Fat
26.1 g
40%

Fiber
3 g
12%

Protein
29.5 g
59%

Sodium
750 mg
30%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spaghetti Pie II

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 488
Calories from Fat: 235

% Daily Value *
Total Fat 26.1g 40 %
Saturated Fat 12.1g 60 %
Cholesterol 153mg 51 %
Sodium 750mg 30 %
** Potassium 650mg 18 %
Total Carbohydrates 32.4g 10 %
Dietary Fiber 3g 12 %
Protein 29.5g 59 %
Sugars 7.6g
Vitamin A 21 %
Vitamin C 34 %
Calcium 23 %
Iron 41 %
** Thiamin 40 %
** Niacin 94 %
** Vitamin B6 24 %
** Magnesium 18 %
** Folate 52 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.