Spaghetti Pie

After we had our third son, a friend from church brought us dinner. Isn't that sweet? Spaghetti Pie is one of their favorites, so she was pretty sure that we would like it too. She was right! I had to ask her for the general recipe guidelines, and our kids get a big kick out of dinner when I make this particular pie... :-)

1/2 package spaghetti noodles, cooked

or noodles left over from a previous recipe

1 egg

about 1/2 cup cottage cheese

about 1/4 cup parmesan cheese

1/2 pound ground beef, cooked and crumbled

and 2 cups spaghetti sauce, mixed

2 cups shredded mozzerella cheese

another 1/4 cup parmesan cheese

Mix the noodles, egg, cottage cheese, and parmesan cheese together. Put in bottom of a lightly greased glass pie plate. I like to build it up on the sides a little if it cooperates.

Next, either layer the meat and then the sauce over the noodles, or mix them together and put the mix over the noodles. I used the spaghetti sauce left over from dinner a couple days before, that already had the meat in it.

Last, sprinkle on the mozzerella and parmesan cheese on top. Bake, uncovered, at 350 for around 20 minutes. The cheese should be nice and bubbly! Plus, you want the egg to cook all the way through. Keep a close eye on it though, because it's not so yummy if it dries out!

Let it sit for a few minutes before slicing into wedges and serving, so it holds it's shape better.


It's a good way to use up leftovers if you are like me and always make too many noodles when I do spaghetti. Did you know you can freeze noodles? Yep! Toss with a little oil, and seal in a freezer bag. When you're ready to use them, you can either thaw in the fridge overnight, or stick it in the microwave. I've never had a problem with the noodles tasting funny or anything, so if you don't feel like eating spaghetti pie the same week as spaghetti, you don't have to!

Or you can put this together and freeze it that way! Either way, it's a yummy dinner that is sure to please!