Spaghetti and Beef Pie
Spaghetti and Beef Pie
This is an easy and very nice pasta bake that uses spaghetti and beef mince. It also freezes well. Enjoy!
Ingredients
Serves: 6
- 180g spaghetti
- 2 tablespoons butter
- 1/3 cup grated Parmesan cheese
- 2 eggs, beaten
- 500g lean beef mince
- 1/2 cup chopped onion
- 1/4 cup chopped green capsicum
- 1 clove garlic, minced
- 1 (400g) tin diced tomatoes
- 1 (185g) tin tomato paste
- 1 teaspoon white sugar
- 1 teaspoon dried oregano
- 1 cup cottage cheese
- 60g grated mozzarella cheese
Directions
Preparation:25min ›
Cook:20min ›
Ready in:45min
- Cook and drain spaghetti. Stir in margarine, parmesan cheese and eggs while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 25cm pie plate.
- Preheat oven to 180 degrees C.
- In a frypan cook the beef, onion, green capsicum and garlic. Drain off the fat and stir in the undrained tomatoes, tomato paste, sugar and oregano. Heat through.
- Spread cottage cheese over the spaghetti crust then pour in the beef and tomato mixture.
- Bake for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.
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Reviews and Ratings
Global Ratings:
(454)
Reviews in English (336)
Another old recipe found again. Yeah!!!!!! Thank you - 28 Aug 2013
I made this for my coworkers, who all raved. I used ricotta cheese instead of cottage, and I think I liked it better that way. Plus, I made too much spaghetti, so I layered it in a 13 x 9 pan instead of a pie pan, and it worked great. - 02 Sep 2004 (Review from Allrecipes USA and Canada)
YUM! This recipe ROCKS! I've been making a very similar version of this one for at least 30 years now. It's such a unique twist on a way to use up spaghetti. It always comes out tasting great and as for presentation, well let's just say it gets lots of "OOhs & Aahs"... Especially when you serve it to someone who's not heard of it before. I would strongly suggest cooking it in the 10 inch glass pyrex pie plate rather than changing it up to a 9 x 13 baking pan. This was the original way it was intended and though I have tried it both ways, I think the "Pie" version makes for a better presentation. Add this one to your archives; I doubt you'll be disappointed. - 10 Jan 2008 (Review from Allrecipes USA and Canada)
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