Baked Spaghetti Pie

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    Baked Spaghetti Pie

    Baked Spaghetti Pie

    (65)
    1hour


    60 people made this

    This is an unusual pasta bake which resembles a pie with the crust made from spaghetti and then layered with cheeses, meat and sauce.

    Ingredients
    Serves: 6 

    • 180g spaghetti
    • 2 1/2 litres boiling water
    • 1 tablespoon vegetable oil
    • 2 teaspoons salt
    • 2 eggs
    • 1/3 cup grated Parmesan cheese
    • 2 tablespoons butter, softened
    • 1 cup cottage cheese
    • 1 tablespoon vegetable oil
    • 500g lean beef mince
    • 1 onion, chopped
    • 1/4 cup chopped green capsicum
    • 1 cup chopped tomatoes
    • 180g tomato paste
    • 1 teaspoon white sugar
    • 1 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 1/4 teaspoon garlic powder
    • 60g grated mozzarella cheese

    Directions
    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Cook spaghetti in water with 2 teaspoons salt and 1 tablespoon oil until tender but still firm. Drain. Add eggs, Parmesan cheese and butter. Mix and shape into a crust in greased 25cm pie plate.
    2. Spread cottage cheese over crust. Preheat oven to 180 degrees C.
    3. Heat 1 tablespoon vegetable oil in a large frypan over medium-high heat. Scramble-fry beef, onion and green capsicum until beef is thoroughly browned. Mix in tomatoes, tomato paste, sugar, oregano, 1/2 teaspoon salt and garlic powder. Spread mixture over cottage cheese.
    4. Bake uncovered for 30 minutes.
    5. Sprinkle with mozzarella cheese and bake 5-10 minutes more.
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    Reviews and Ratings
    Global Ratings:
    (65)

    Reviews in English (65)

    by
    27

    Just made this tonight! Super easy and delicious!!!!! I made it even easier on myself! I used jar sauce and we didn't add meat for tonights verson. I had a half container of ricotta and mixed half ricotta and half cottage cheese! Love the flavor! I like this better than lasagna! Thanks so much! - Sharon  -  02 Nov 2001  (Review from Allrecipes USA and Canada)

    by
    20

    I made this for a cooking club I am in and all loved it. In most cases even the children ate it and they are all in the picky stages (ages range from 2-6 yrs.) I'll keep this one. The only thing I did different was mix in some sauce with the noodles before making the "crust". That made the "crust" part not as dry.  -  27 Feb 2002  (Review from Allrecipes USA and Canada)

    by
    13

    Very Good! One of few recipes that my husband and I agree on.  -  07 May 2000  (Review from Allrecipes USA and Canada)

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