Spaghetti Pie
This Spaghetti Pie recipe is a delicious, easy-to-make meal that is perfect for a weeknight meal. The combination of spaghetti, cheese, and meat creates a satisfying and flavorful dish that is sure to please everyone at the table.
This Spaghetti Pie recipe is a delicious, easy-to-make meal that is perfect for a weeknight meal. The combination of spaghetti, cheese, and meat creates a satisfying and flavorful dish that is sure to please everyone at the table.
- 2 eggs
- 1/2 teaspoon salt
- 1 pound lean ground beef
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 teaspoon dried oregano
- 2 tablespoons butter softened
- 1/4 teaspoon garlic powder
- 1 teaspoon white sugar
- 1 cup chopped tomatoes
- 2 teaspoons salt
- 1/4 cup chopped green bell pepper
- 6 ounces spaghetti
- 2 1/2 quarts boiling water
- 1/3 cup grated parmesan cheese
- 1 cup cottage cheese
- 6 ounces tomato paste
- 2 ounces shredded mozzarella cheese
- Carbohydrate 38.5195984214764 g
- Cholesterol 73.1992244588925 mg
- Fat 19.0493308634438 g
- Fiber 2.65857211816721 g
- Protein 29.7047980628453 g
- Saturated Fat 7.9023206387334 g
- Serving Size 1 1 Serving (283g)
- Sodium 463.402333552189 mg
- Sugar 35.8610263033092 g
- Trans Fat 1.96767091906682 g
- Calories 443 calories
Step-by-step
- 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 a greased 10-inch pie plate or springform pan.
- Spread cottage cheese over crust. Preheat oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook and stir the beef, onion, and green pepper until beef is thoroughly browned. Mix in tomatoes, tomato paste, sugar, oregano, 1/2 teaspoon salt, and garlic powder. Spread mixture over cottage cheese.
- Bake uncovered in preheated oven for 30 minutes.
- Sprinkle with mozzarella cheese and bake 5 to 10 minutes more, until cheese is bubbly and beginning to brown.
Standard ingredient lists display quantities but omit the structural physics required to transform loose noodles into a cohesive pie. Spaghetti relies on eggs and grated Parmesan cheese acting as a thermal binder when combined with softened butter. Whisking those binding agents into the hot, drained pasta coats each strand in a protein matrix that solidifies during baking. Without that initial coating step, the strands will separate on the plate rather than holding their wedge shape.
Creating the base requires specific equipment, namely a ten-inch pie plate or a springform pan. A standard pie plate works well if greased thoroughly with butter or neutral oil to prevent sticking at the edges. If scaling this preparation down for smaller households, reduce the pasta and meat proportionally while maintaining the ratio of one egg per six ounces of dry spaghetti to ensure proper structural binding. Doubling the recipe requires dividing the mixture into two separate pans rather than using a deeper vessel, because a thicker layer prevents the interior heat from setting the egg proteins correctly.
Layering dairy directly over the pasta crust creates a moisture barrier that protects the bottom noodles from becoming soggy under the meat sauce. Cottage cheese provides a stable middle stratum, though whole-milk ricotta functions as an exact one-to-one substitute if preferred. Spread the cottage cheese evenly to the inner edges of the pasta rim to seal the base completely before adding the beef mixture. That sealing technique prevents tomato juices from seeping down and dissolving the starch bond of the crust.
Brown the ground beef alongside chopped onions and green bell peppers over medium-high heat until all excess moisture evaporates from the pan. Simmering the meat with tomatoes, paste, sugar, oregano, and garlic powder for several minutes concentrates the sauce before it goes into the oven. Baking proceeds uncovered at 350 degrees Fahrenheit for thirty minutes to heat the interior thoroughly. Applying the shredded mozzarella during the final five to ten minutes prevents the cheese proteins from burning before the pie achieves complete internal warmth.
