Love vintage comfort food? Spaghetti pie is a cheesy casserole that's a quick and easy solution for busy schedules. It's done in 30 minutes and you make it with leftover spaghetti!
Spray a 9" deep dish pie pan with no-stick cooking spray.
Preheat the oven to 350℉.
Beat eggs in a large bowl.
Add in the cooked spaghetti, butter, and Parmesan.
Spread the mixture in greased pie pan pushing it up onto the sides to form the crust.
Spread the cottage cheese over the spaghetti layer.
Mix the ground beef with the spaghetti sauce and spoon it over the cottage cheese layer.
Bake for 20 minutes.
Remove from the oven and top with mozzarella cheese.
Bake for an additional 10 minutes, or until the cheese is melted.
Let cool for 10 minutes.
Garnish chopped with fresh basil and serve.
Notes
Storage:Store your leftover leftover spaghetti pie—nope, not a typo—in an airtight container. Otherwise, cover the baking dish tightly with plastic wrap. Refrigerate and enjoy within 3-5 days.Freeze for up to a month.Tips:
If your cottage cheese is runny, I recommend draining the excess liquid before spreading it over the noodles. You can use cheesecloth or a fine mesh strainer to do this quickly and easily.
Grease the pie plate really well so that the noodles don't stick to the edges! You can use butter if you don't have non-stick spray.
Be sure to use cooked meat. Raw ground beef won't cook all the way!
Picky eaters don't like chunky sauce? Use an immersion blender (or a regular blender) to get a nice smooth texture before stirring in the meat.
Prep this leftover spaghetti recipe ahead of time! Just before baking, cover the pan with plastic wrap and store it in the fridge for a day or two.
If you plan to freeze your spaghetti pie, I recommend ditching the pie pan and baking this recipe in an aluminum disposable baking dish.