Spaghetti and Beef Pie

    45 minutes

    This is an easy and very nice pasta bake that uses spaghetti and beef mince. It also freezes well. Enjoy!

    425 people made this

    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

    Preparation:25min  ›  Cook:20min  ›  Ready in:45min 

    1. 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.
    2. Preheat oven to 180 degrees C.
    3. 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.
    4. Spread cottage cheese over the spaghetti crust then pour in the beef and tomato mixture.
    5. 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 in English (342)


    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)