Spaghetti Pie II Recipe -
Spaghetti Pie II Recipe

Spaghetti Pie II

Recipe by  

"An easy baked pasta dish. Great for potluck dinners. Freezes well."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Cook and drain spaghetti. Stir in margarine, parmesan cheese and eggs, while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 10 inch pie plate.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a skillet cook the beef, onion, green pepper and garlic. Drain off the fat and stir in the undrained tomatoes, tomato paste, sugar and oregano. Heat through.
  4. Spread cottage cheese over the spaghetti crust then pour in the beef and tomato mixture.
  5. Bake at 350 degrees F (175 degrees C) for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

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.

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.

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.

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!!

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..

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.

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!

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!


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  • Calories
  • 488 kcal
  • 24%
  • Carbohydrates
  • 32.4 g
  • 10%
  • Cholesterol
  • 144 mg
  • 48%
  • 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.

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