Spaghetti Pie II

Spaghetti Pie II

Made  times

"An easy baked pasta dish. Great for potluck dinners. Freezes well."
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servings 488 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 488 kcal
  • 24%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 29.5 g
  • 59%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 750 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 429 Ratings

Most helpful positive review

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 in...

Most helpful critical review

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.

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 in...

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 an...

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...

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 chees...

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 sur...

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 lov...

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,...

Excellent flavor! As a second-generation Italian, I believe fervently in the virtues of ricotta in Italian dishes. After all, cottage cheese doesn't exist in Italy. Now, having made this with ri...

Tastes like lasagna with a spaghetti twist! We liked it. Great for making ahead (before kids sports games) and popping in the oven when getting home. Next time, I will use spaghetti sauce in pla...

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