Spaghetti Beef Pie

    50 minutes

    This is like a beef and cheese pie but made with spaghetti. It's so good, and I guarantee your kids will love it!

    43 people made this

    Serves: 4 

    • 250g spaghetti
    • 500g beef mince
    • 2 1/2 cups spaghetti sauce
    • 1/2 cup grated Parmesan cheese
    • 2 eggs, beaten
    • 3 slices processed cheese
    • 250g grated mozzarella cheese

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C.
    2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    3. Meanwhile, place beef mince in a large, deep frypan. Cook over medium high heat until evenly brown. Drain, crumble and combine with spaghetti sauce.
    4. In a large bowl toss pasta with Parmesan cheese and eggs. Press into a pie dish and spread sauce mixture over pasta. Top with processed cheese and sprinkle with mozzarella.
    5. Bake in preheated oven for 30 minutes. Let stand 5 minutes before cutting into wedges.

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    Reviews in English (33)


    My very picky 2 year old ate the whole thing! Enough said!!  -  06 Apr 2001  (Review from Allrecipes USA and Canada)


    My family loves this recipe. We first found it in 2004 and make it many times a year. I usually use a casserole dish to make it and once I have poured the spaghetti sauce on the noodles, I take a fork and "poke" thru the sauce into the noodles. That way the noodles are not just mixed with egg and cheese but also some sauce. As long as you don't "mix" it the layers still stay intact to cut into wedges for serving. This just slightly mixes the casserole so as to not be in such defined layers.  -  29 Apr 2008  (Review from Allrecipes USA and Canada)


    Just tried this one tonight and we all loved it! Very easy! Nice alternative to spaghetti and much healthier than pizza. I used extra lean beef, reduced fat mozzarella, reduced fat parmegian, spaghetti sauce with spinach, and whole wheat pasta. Couldn't even tell it was healthy...I would imagine making it with the "real" stuff would be even better!  -  28 Mar 2008  (Review from Allrecipes USA and Canada)