This baked spaghetti pie recipe is an easy pasta dish. It is great for potluck dinners and freezes well.
Ingredients:
1 tablespoon butter, softened, for greasing
1 (6 ounce) package spaghetti
⅓ cup grated parmesan cheese
2 large eggs, beaten
2 tablespoons butter
1 pound lean ground beef
½ cup chopped onion
¼ cup chopped green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon white sugar
1 teaspoon dried oregano
1 cup cottage cheese
½ cup shredded mozzarella cheese
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch pie plate with 1 tablespoon butter.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti through a colander and return to the pot.
Stir Parmesan cheese, beaten eggs, and 2 tablespoons butter into hot spaghetti until well combined. Form spaghetti mixture into a crust in the prepared pie plate and set aside.
Heat a large skillet over medium-high heat. Cook and stir beef, onion, bell pepper, and garlic in the hot skillet until beef is crumbly and browned, 5 to 7 minutes. Drain off fat and stir in undrained tomatoes, tomato paste, sugar, and oregano. Cook, stirring occasionally, until heated through.
Spread cottage cheese over spaghetti crust, then pour in beef-tomato mixture.
Bake in the preheated oven for 20 minutes. Sprinkle mozzarella cheese over the top of pie and continue baking until cheese is melted, about 5 minutes more.
