We’ve been eating leftover spaghetti and sauce virtually every day since last weekend’s festivities!! We made a little too much spaghetti for our wine club night and have been paying for it ever since. Honestly, I thought I could never get sick of spaghetti, but I am. We still have one more big pyrex filled with meat sauce, and I didn’t want it to go to waste. Remarkably, I remember a recipe that was a staple from my youth. Spaghetti pie was one of my mother’s go-to for a great, quick, and easy family meal. It’s an easy dish and can be re-heated throughout the week.
- 6 oz. spaghetti
- 2 Tbsp butter or margarine
- 1 egg
- 1/3 cup parmesan cheese
- 1 cup cottage cheese
- 1 lb ground beef, browned
- 1 pint jar spaghetti sauce of your choice
- 1/2 cup shredded mozzarella cheese
Preheat oven to 350 degrees. Cook spaghetti as directed and drain.
Stir in 2 Tbsp of butter into spaghetti. In a small bowl, combine a well-beaten egg and parmesan cheese, then mix into spaghetti.
Press spaghetti into buttered 10″ pie plate to form the crust.
Spread cottage cheese over the spaghetti for the first layer.
Combine ground beef with sauce and spread over cottage cheese layer.
Bake uncovered at 350 degrees for 20-25 minutes. Sprinkle with mozzarella cheese and bake an additional 5 minutes. EASY right!?! Serves 6-8 people. Reheat and it’s even better the next day!