To use up leftovers, make this tasty dish. I don’t know about you, but I grow tired of eating Thanksgiving leftovers after a few days, no matter how good they were when they were fresh. Garam masala, pungent cheese, and peppers aren’t generally utilized in the dinner, so they are perfect for this dish to hide the rest of the holiday bird.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 1 (10-inch) pie |
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
Instructions
- 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.
Nutrition Facts
| Calories | 406 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 160 mg |
| Dietary Fiber | 3 g |
| Protein | 34 g |
| Saturated Fat | 10 g |
| Sodium | 470 mg |
| Sugars | 7 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I made it simplier by using a jar of sauce and I did not add the onions – or peppers – we are not fans. No cottage cheese for us. I was planning on using ricotta but discovered no ricotta in the freezer so I skipped. Basically, mine turned into lasagna with spaghetti as a base and the kids LOVED it! I will make it again.
Only ok for us.
We really liked this! I too baked in a 9×13 and, while I attempted to stick to the recipe as written, the hamburger/tomatoes/tomato paste didn’t look “saucy” enough so added 1 c homemade spaghetti sauce. Really easy, really good and would make again! Thanks for this recipe!!!
I’ve made this for years, however, instead of cottage cheese, I spread an 8 oz container of sour cream over the spaghetti, It tastes wonderful!
I, too, have been making this recipe for years, taken from an old church cookbook. The key to getting it to fit in a 10″ pie plate is to use a deep dish pie plate and no more than 6 oz. of thin spaghetti. Follow the measured quantities exactly, and don’t get carried away. Leftovers keep well for several days. I’ve also made this in a 10″ cast iron fry pan. The cooked pasta holds together well enough to allow you to remove the leftovers with a spatula in one piece for storage. If you’re feeding more than two people, there probably will be no leftovers. . It is a keeper, for sure.
I use ricotta verses cottage cheese. Place in a 9×13 plan. It’s a hit every time with the grandkids
Turned out great!! Everyone loved it
Unable to find my mother’s recipe but this one seemed pretty close. I used Italian sausage instead of ground beef and didn’t add the green peppers (because I hate them). Really good and easy to make.
BOMB!!!!! Everyone should try this twist on spaghetti!
This is a family favorite. I’ll double or triple the recipe and freeze in small casserole dishes that can be thawed quickly. I’ve actually used zucchini noodles too, to make it low carb. A bit runny, but very tasty.
I’ve had this recipe saved for several years now and it’s always my go-to. It sort of changes up the monotony of just regular old spaghetti…. My younger kids kind of like the idea of a “spaghetti pie”, so they’ll normally actually EAT it, rather than just whine about dinner looking different
Add your favorite spaghetti sauce spices!
This dish was really quite tasty and enjoyable – a nice alternative to regular spaghetti or lasagna. The leftovers were great reheated for lunch, too!
Made this during quarantine and was able to utilize leftovers completely from my refrigerator: Cooked spaghetti, homemade sauce, mini peppers…no mozzarella so used Gouda. This is a great versatile recipe and very forgiving re: substitutions. Will make again for sure!
I used this as a guide for leftover spaghetti pasta and sauce. I used only one egg and added garlic powder and parsley to the pasta. I baked just the crust for a few minutes to firm it up before adding the cottage cheese and sauce. I thinned my sauce a little with sour cream because of reviews stating dryness….it seemed to work out well. I didn’t add cheese to the top, figured people can add that to their liking.
subbed in ground turkey. deleted green pepper. My kids love this
Making a double recipe and having tonight and one for freezer.
Easy, fluffy, and just nice. Use Ricotta.
I used 1/2 ricotta and 1/2 cottage cheese. I also made my own sauce. Def making again
I made this exactly as listed. It was very good. Will make it again.
Delicious