Spaghetti Pie II

Sharon E

Line a pie pan with spaghetti, eggs and Parmesan, top with creamy ricotta cheese, then pour on a savory beef and tomato sauce flavored with onions, garlic and green pepper. Mozzarella baked on top makes a scrumptious crust.

Modified from: Spaghetti Pie II

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Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

  • Cook

  1. Cook and drain spaghetti. Stir in Parmesan cheese and eggs, while spaghetti is hot. Be sure to temper the eggs. 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 ricotta 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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