Reviewed: Oct. 11, 2009

Different. Still yummy...originally was going to make spaghetti (didn't really have a taste for-lol) but ran across this recipe to switch it up a little. It was good I still had some ricotta cheese and didn't really know what to do with it.

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Alter Aries

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Warrensville Heights, Ohio, USA

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Reviewed: Jun. 28, 2009

I cut out the pie shell- it really would make no sense to have it with spaghetti, like other reviews said. I also substituted sauteed mushrooms, bell pepper and onion for the meat to make a vegetarian version. Turned out exellent, and so pretty in the dish! Most certainly a dish I will make again

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Caroline

Cooking Level: Beginning

Living In: New York, New York, USA

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Reviewed: Jun. 18, 2009

I made this last night. I think the only thing I changed was that I omitted the ricotta. It probably would've added to the pie, but I didn't have any. It was tasty, and I enjoyed eating it. But it wasn't spectacular and the time it took to make (while not overly long, longer than normal for me) means I probably won't make it again. I do think this would be a great recipe if you had kids though.

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aforementionedthoughts

Cooking Level: Beginning

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Reviewed: Dec. 1, 2008

This recipe was a hit, even with the picky eaters. I wouldn't take out the pie crust, it added just the right touch to the meal. This was great with a blue cheese/almond salad with raspberry vinaigrette.

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Caroline

Cooking Level: Intermediate

Home Town: Rancho Cucamonga, California, USA

Living In: San Bernardino, California, USA

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Reviewed: Nov. 12, 2008

This was a great change from regular spaghetti. I personally enjoy this WITH the pie shell. I did only use two of the three cheeses since that was all I had on hand, and it turned out wonderfully just the same.

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Sarah

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Reviewed: May 7, 2008

One of my oldest recipes. Minus the pie crust-The spaghetti is crust enough and I also slice up meatballs instead of ground beef. Always delicious!! And this time I added peas for the kids.

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Alicia

Cooking Level: Expert

Home Town: East Hanover, New Jersey, USA

Living In: Boca Raton, Florida, USA

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Reviewed: Mar. 8, 2008

This was a hit in my home. I omitted the pie crust, and mixed the ricotta mixture with the spaghetti. I did not have any groud beef, so I cut up some frozen turkey meatballs and used that instead. Leftovers tasted great. Will definitely make again.

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torie

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2008

This is so easy and tasty. My husband is very picky and only likes a few things, but he loved this pie. I made it without the crust, and it still retained a pie shape after cutting. Will make this again very soon

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Susan

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Reviewed: Jan. 27, 2008

Just made this recipe today...very very good...I have added romano cheese to the recipe and also omitted the pie shell, but it is (still eating it) very delicious! Will definitely make it again, maybe next time try it with the pie shell.

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alake82

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Reviewed: May 21, 2007

I don't want to hurt anyone's feelings but... I am sorry to say this was really terrible! Perhaps it was the fact that I love the REAL Spaghetti Pie (and there are many variations) or the fact that by adding a pie crust, to pasta adds a multitude of fat, calories and carbs. It just seemed pointless to add a crust to a pasta crust. Did you just hear the words, "Spaghetti Pie" and thought it HAD to be in a pie crust? I would much rather have my Spaghetti Pie and a piece of garlic bread! And, of course a salad:)

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Luv2cook

Cooking Level: Professional

Home Town: Richfield, Minnesota, USA

Living In: Rogers, Minnesota, USA

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Reviewed: Nov. 13, 2006

My husband and I really liked this recipe! I made it as per the recipe but substituted cheddar cheese for the mozzarella as it was all I had on hand. Although other reviewers preferred this pie without the crust, I think it added nicely to the flavor. This recipe goes into our favorites.

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LDH

Cooking Level: Expert

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Reviewed: Jan. 6, 2006

I thought this dish was awesome- minus the pie crust! Very cheesy! Simply delicious!

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MYRTHFUI

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Reviewed: Dec. 21, 2004

It was different and good.

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JDANGEL

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Reviewed: Aug. 8, 2004

Although a throughly enjoyable meal, even with the vegatarian substutions that I made, the recipe itself was a bit confusing and there seemed to be a need for more garlic and rosemary flavoring.

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SUZIANDBUNNY

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Reviewed: Jul. 23, 2004

Hmm, not sure about this one. The filling was basically what anyone might use for lasagne, manicotti, cannelloni etc. I really don't think the pie crust lent anything to the meal other than extra calories. So, I'm giving this 4 stars because it did at least taste good (I used my homemade meat sauce for pasta - I refuse to buy store-bought pasta sauces). I would recommend to anyone to a) forget the pie crust and b) use the recipe to make lasagne instead.

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Caroline C

Cooking Level: Expert

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Reviewed: May 12, 2004

Lose the pie crust and this is a fantastic, fun recipe!

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ALISAANN1

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Reviewed: Feb. 15, 2004

I made this for a food exchange. Everyone raved. I omitted the pie shell, used meatballs instead of ground beef and sprinkled the Parmesan cheese over the spaghetti after putting in the 8x8 dish rather than mixing with spaghetti. Next time, I might try with penne rather than spaghetti.

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FLUFFYSCOUT

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Reviewed: Feb. 13, 2004

This was edible but not excellent. I will not make it again.

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NATESMA

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Reviewed: Jan. 20, 2004

This recipe was very easy and very enjoyable! Even my sister, who hates spaghetti, asked for seconds! I left out the crust, however, and combined the ricotta cheese mixture with the spaghetti before putting the meat and sauce on top. A great recipe that I will be sure to make again!

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CLIFFSGIRL

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Reviewed: May 11, 2003

I was looking for a kid-friendly recipe that would travel well. This one fits the requirement. I too omitted the crust and just put the pasta into the pie plate. I used my family recipe for pasta sauce in place of the ground beef and spaghetti sauce and my husband rated it "a keeper". Simple to make.

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