This post may contain affiliate links. Please read our disclosure policy.
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.
***Note: This is a great freezer recipe. Assemble according to recipe instructions, but don’t bake it. Cover your pan tightly with foil and freeze. When you are ready to use it allow it to thaw completely and then bake at 350 for 30-40 minutes.
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.
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
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
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. 🙂
Could you tell me how to tell what the carb count would be on the spaghetti pie and also the 30 minute ground beef enchilada casserole