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Classic Spaghetti Pie Casserole

An easy lasagna-esque pie with a quick, homemade tomato sauce that you can customize with any spices you like. Leftovers keep well and make a great lunch for tomorrow!
Course main, Main Course
Cuisine American, Italian
Keyword Lasagna, Pasta, Spaghetti and Meatballs, Spaghetti Pie
Prep Time 25 minutes
Cook Time 27 minutes
Rest before slicing 5 minutes
Total Time 57 minutes
Servings 8 servings
Calories 283kcal
Author Debby - www.AFeastfortheEyes.net

Equipment

Ingredients

CRUST:

  • 6 ounces spaghetti or angel hair pasta
  • 2 tablespoons butter melted
  • 1 egg
  • 1/3 cup Parmesan cheese grated

MEAT FILLING:

  • 1 pound lean ground beef or ground turkey
  • 1/2 cup chopped onion
  • 1 large clove garlic finely minced
  • 1/4 cup green peppers chopped (optional); can replace with 1/2 cup finely grated carrots
  • 1/8 teaspoon red pepper flakes
  • 6 ounces tomato paste
  • 8 ounces diced tomatoes can
  • 1 teaspoon sugar
  • 1 teaspoon oregano
  • 1 cup cottage cheese or ricotta

Cheese topping:

  • 1/2 cup mozzarella cheese grated

Instructions

  • Preheat the oven to 350℉. Prepare a deep pie dish with non-stick cooking spray, set aside.
  • Cook the pasta in salted water until just al dente; drain but don't rinse.

For the "crust":

  • Whisk the egg, melted butter, and Parmesan cheese and then add the pasta and combine. Press the pasta into the pie dish, working it up on the sides and distribute evenly.
  • Evenly spread the cottage cheese mixture over the crust.

For the meat filling:

  • On medium high heat, brown the beef, then add the onion, green pepper, and garlic. Cook until vegetables are softened. Push the meat and veggies off to the side of the skillet.
  • Add about 1 tsp more of avocado or olive oil an "cook" the tomato paste for a couple of minutes. Add the diced tomatoes, oregano and sugar on medium heat.
    Combine all of the filling and turn skillet to low.

Assemble the pie:

  • Add the meat filling on top of the cottage cheese.
  • Bake for 20 minutes. Remove from the oven, and evenly spread the mozzarella cheese. Bake for 5 minutes more, or until bubbly and melted.
  • Allow to stand for 5 minutes, before slicing.

Notes

I tend to use low-fat cottage cheese, since I usually have that on hand.
Recipe source: An old "McCall's Cooking School" magazine, from many years ago.

Nutrition

Calories: 283kcal | Carbohydrates: 24g | Protein: 23g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 434mg | Potassium: 585mg | Fiber: 2g | Sugar: 6g | Vitamin A: 622IU | Vitamin C: 12mg | Calcium: 144mg | Iron: 3mg