Reviewed: Nov. 19, 2009

Easy and very tasty! As simple baked pasta dish, but very attractive when it comes out of the oven. Mine didn't really cut into wedges or anything but I wasn't really expecting it to. I only had 1/2 pound of ground beef so I chopped up a bunch of mushrooms and added them to the saute pan, had no tomato paste so I just skipped it, and I used 1/2 cup egg substitute for the eggs. I used leftover spaghetti that had just a little sauce on it, too. I had grated a little extra parmesan, so I sprinkled that on top before baking. Very tasty dish - one that I will definitely make again! Thanks Jennifer!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Oct. 31, 2009

Loved it!

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MOMCLRH2O

Cooking Level: Expert

Home Town: Appleton, Wisconsin, USA

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Reviewed: Oct. 29, 2009

This was extremely good. I found the recipe was large enough to make 2 pies. I added celery salt to the ground beef and salt and pepper to the spaghetti. I wouldn't change a thing:)

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SweetzeeKeatzee

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Reviewed: Oct. 22, 2009

great recipe remind me of lasagne,good stuff.

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Oct. 7, 2009

This is a great recipe! Easy to put together and good tasting with some tweaking. It fills the kitchen with an irresistible aroma that makes everybody eager to sit down and eat! I substituted ricotta for the cottage cheese because that is what I had. I rated it only 4 stars because when I taste tested the filling, I found it to be very bland. I added salt, pepper, garlic powder and Italian seasoning to spice it up a bit. I served it with garlic bread, tossed green salad and sliced peaches sprinkled with a little nutmeg for dessert. Thank you, Jennifer, for an easy, impressive, mid-week dinner!

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BJS

Cooking Level: Intermediate

Home Town: Abington, Pennsylvania, USA

Living In: Lilburn, Georgia, USA

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Reviewed: Oct. 5, 2009

This was very good and smelled wonderful cooking. I didn't have mozzarella, but used provolone instead..really about the only thing I changed except no bell peppers. We will make this again...even picky DH liked it. There's even enough for tomorrow. yipee

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NANOO1

Cooking Level: Expert

Living In: Lufkin, Texas, USA

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Reviewed: Oct. 4, 2009

We loved it! Even better as leftovers.

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Donna

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Reviewed: Sep. 14, 2009

this recipe requires everyday ingredients and is still very good. much easier than making lasagna. i loved how dense the bottom noodle layer got. i had never heard of spaghetti pie before but i am really glad i tried it. i made it with spicy italian venison sausage

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Aug. 24, 2009

Fast, simple, make ahead meal. It feeds a lg. group and kids love it.

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Dawn

Cooking Level: Expert

Home Town: Fort Morgan, Colorado, USA

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Reviewed: Aug. 6, 2009

I thought it was delicious! I made it last night for my family and they loved it! I used ricotta cheese b/c I didn't have cream cheese and it was great! Thanks for sharing this recipe!!

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JMaddox90

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Reviewed: Jul. 29, 2009

My family thinks it tastes like lasagna, so that's fine with me! LOL We left out the green peppers, used ricotta and substituted stewed tomatoes (food processed them a bit to get the big chunks out!)

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CINDYLU35

Cooking Level: Intermediate

Home Town: Westland, Michigan, USA

Living In: Belleville, Michigan, USA

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Reviewed: Jul. 13, 2009

Good recipe...easy to make lighter by using 2% cheese and ground turkey. Also, I used a jar of tomato sauce and it worked great.

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oraclesarge

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Reviewed: Jun. 11, 2009

I thought this was really good for a fast meal. I didn't have any cottage cheese on hand, so I used ricotta instead.

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LIZA COOKS

Cooking Level: Intermediate

Home Town: Freeport, Maine, USA

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Reviewed: Jun. 6, 2009

This recipe is easily halved if you just want one pie pan full. This is a good basic recipe and the "crust" turns out perfectly with the egg, butter and cheese. I did use the cottage cheese (pureed first) and thought it turned out nicely (and healthier than ricotta). A nice meatless modification is to saute spinach instead of beef. Warning: as many have mentioned, the recipe is very bland so spice it up according to your tastes.

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MIN_SEDAI

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Reviewed: May 30, 2009

Really easy and nice! I didn't add too much bell pepper and I used an orange pepper. I also used Fire Roasted diced tomatoes with garlic. It needed a little salt, in my opinion. I will make it again for sure!

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IZZYRUE7

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: May 12, 2009

Love it Love it Love it! I am newly married, and made this for my inlaws, and they just love it. One of my favorite dishes!

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VAH1978

Cooking Level: Beginning

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Lake City, Florida, USA

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Reviewed: May 10, 2009

This was very good! I added a tsp. of fresh basil and cut down on the oregano. I used stewed tomatoes and half cottage cheese and half ricotta cheese and omitted the green pepper. I will definitely make this again!

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COOKINGQUEEN75

Cooking Level: Expert

Home Town: Greenville, Ohio, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Apr. 15, 2009

Yum-o! Just what I was looking for! I also used a jar of Spaghetti sauce because I was in a big rush, and left out the cottage cheese, but the noodle "crust" was the one I had made before and lost the recipe. Thanks!!

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SQUIDGIRLIE

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Reviewed: Mar. 27, 2009

Very good recipe for quick nite meal. Easy clean as you go type recipe as well (hey what ever works for the week nites right?)I personally added double the amount of ricotta and it was too much (yeah, I know there is never too much cheese in something)but it did make it to soupy so next time I will follow the recipe to the T!

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Pam from L.I.

Cooking Level: Intermediate

Living In: Sound Beach, New York, USA

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Reviewed: Feb. 21, 2009

We really liked this recipe. I would definitely make it again. Thanks!

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stefanie

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