Hello there. I sure hope your Mother’s Day was groovy and you got to put your feet up and paint your toenails…or something really great like that.
For your viewing pleasure today, I have a great little dinner recipe. A good friend brought this yummy Spaghetti Pie to my house a few weeks ago, and holy cow it was good. It’s a nice twist on the regular spaghetti dinner. Spaghetti noodles are mixed with Parmesan cheese and butter, then spread out into the bottom of a casserole dish. Cottage cheese, a fabulous meat sauce and mozzarella cheese are layered over the noodles, then the whole concoction is baked until the the cheese is bubbly and golden. Love the taste, love the texture.
Delicious.
Delightful.
Hope you try it soon!
Spaghetti Pie
Time: 20 min. hands on + 20-30 min. baking
Yield: 7 servings
Recipe from the lovely Paula Bowers
PIE:
6 ounces spaghetti noodles
2 T butter, melted
1/3 C Parmesan cheese, grated
2 eggs, beaten
1 C cottage cheese
MEAT SAUCE:
1 pound sausage (ground sausage like Jimmy Dean, works best)
1/2 C onion, chopped
1/2 C green pepper, chopped
1 (14 ounce) can Italian Stewed Tomatoes
1 (6 ounce) can tomato paste
1 t sugar
1 t oregano
1/2 t garlic salt
1/2 C mozzarella cheese, grated
1. Boil some water, salt it well and toss in about 6 ounces of spaghetti noodles. Cook them until they are slightly firm in the middle. Pour them into a strainer you have properly set in your sink. Run warm water over the top of the cooked noodles and set them aside.
2. While your noodles cook, toss the sausage into a hot skillet. Use a spatula to break up the sausage.
3. Add 1/2 cup chopped onion,
and 1/2 cup of green pepper.
Cook over medium high heat, until the sausage is browned and the veggies are soft.
4. Add a can of Italian stewed tomatoes,
a can of tomato paste,
1 teaspoon sugar,
1 teaspoon oregano
and half a teaspoon of garlic salt. Give it all a nice stir and set it aside.
5. Pour the spaghetti noodles into a medium sized bowl. Pour 2 tablespoons of melted butter over the top of the noodles and stir it in with a couple of forks.
6. Whip 2 eggs well with a fork and add them to the noodles.
7. Toss in 1/3 cup of grated Parmesan cheese and toss it all to combine.
8. Spray a casserole dish with cooking spray and pour the noodles into the pan.
9. Cover the noodles with 1 cup of cottage cheese,
the meat sauce
and half a cup of grated Mozzarella cheese.
10. Bake at 350 degrees for 20-30 minutes or until the cheese is melted and bubbly.
Enjoy!
{ 28 comments… read them below or add one }
mmm looks delish! We had a similar version growing up with a tad bit more green pepper – your version looks super yummy! thanks for sharing! xo
http://www.NorthernCottage.net
dang that looks tasty..but I would add turkey sausage to cut back on the calories a bit..(just trying to keep it a bit more healthy and using whole grain noodles or gluten free noodles)..thanks for sharing..this would be so good for our enrichment nights with the ladies.:)
Oh dear, now I have to decide if I will be making this for dinner or go ahead with the leftovers!
I have been meaning to ask–ever since I started reading your blog (and it is wonderful!)– about that amazing looking cutting tool you use. Would you be willing to let me know where I could get one.
Thank you.
Does this work in a 9×13 pan?
It's like lasagna with spaghetti noodles, but quicker to put together …Looks absolutely delish, I will surely be trying this recipe.
The minute I saw the name of this I knew you were blessed with one of my kids favorite recipes from Their Grandma Bowers. This is a great freezer meal as well. My favorite way to make this is with her homemade spaghetti sauce, which is awesome.
Unknown,
You would need to double the recipe, if you were to use a 9×13. However, if you have a 9×9 it would work really well. Good luck!
~Jamie
I just made up this Spaghetti Pie for dinner tonight and wow!!!!! the meat sauce is amazing! Can't wait till dinnertime! This is going to be yummy! Thanks Jamie for the recipe!
I made this last evening and it turned out great. My family loved it and so do I. It was easy to make. My husband said “it's not too spicy” so it's a keeper. Thanks for the great recipe.
I made this tonight for my family and it was SO. GOOD! I think I will use the sauce recipe from now on for any recipe I use spaghetti sauce in. It was so easy and delicious. Thanks so much for sharing!
Oh, I can't do cottage cheese. I would use besciamella instead. That would make it more like lasagne too. YUM! Looks great!
I made this last night but used ricotta cheese. OMG…Delish. And so simple.
Thank you for sharing!
Delicious – thank you!
Is it possible to pin your recipes?
Made this last week and it was AWESOME!!! Loved by all. Thank you for this great new addition to my recipe book
Anonymous,
Please feel free to pin any and all of my recipes.
~Jamie
will this work in a 9×13 pan? what size pan did you use?
Hi Marne,
A 9×9 pan would work. If you want to use a 9×13 you should double the recipe. Good luck!
~Jamie
I made this for dinner tonight and it was a winner! I was surprised at how flavorful it was. I think it would be easier to just add a can of chunky spaghetti sauce, but it probably wouldn’t be quite as yummy!
I made this for dinner tonight. I did not double the recipe and it fit perfectly in a 9×13 pan!
I wonder about freezing this, but the cottage cheese might not make it great to freeze??
Lonelle,
I haven’t ever tried to freeze this recipe before. My first thought is, that it would be fine. I have frozen lasagna with cottage cheese in it before, and the result was great. Good luck! Let me know if you try it and how it works out for you.
~jamie
Do you happen to drain the juice from the cottage cheese before adding it to the recipe? It looks so yummy!
Denise,
Yes, if your cottage cheese has a lot of liquid in it I would try and press the liquid out before you add it. Good luck!
~Jamie
Thanks for the clarity, Jamie
I just found your food blog a couple weeks ago and I love it! Thanks for sharing your talents with us!
Hi Jamie
Just love your site and all of your super great receipes!!!!! For the spaghetti pie, l don’t have cottage cheese on hand, so could l use phylly cream cheese, instead. l would like to make this tomorrow so could you get to me asap? Thanking you in advance~ Lou
Lou-Ellen,
So glad you have been enjoying the recipes.
As for substituting cream cheese for the cottage cheese, I think the taste would be ok, but the texture you are looking for would be different than if you used cottage cheese. It may end up working out fine! Let me know if you try it and how it goes.
Thanks,
~Jamie
We had this for dinner last night and everyone loved it! Thanks.
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