Crispy-Crust Cheesy Spaghetti Pie (Print Version)
# Ingredients:
01 -
6 oz dry spaghetti
02 -
1/3 cup grated Parmesan cheese
03 -
2 large eggs, beaten
04 -
3 tbsp butter, divided
05 -
1 lb lean ground beef
06 -
1/2 cup chopped onion
07 -
1/4 cup chopped green bell pepper
08 -
1 garlic clove, minced
09 -
14 oz can diced tomatoes, undrained
10 -
6 oz can tomato paste
11 -
1 tsp sugar
12 -
1 tsp dried oregano
13 -
1 cup cottage cheese
14 -
1/2 cup shredded mozzarella cheese
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease a 10-inch pie plate with 1 tbsp of butter.
02 -
Cook spaghetti according to package directions until just tender. Drain and return to the pot.
03 -
Stir in Parmesan cheese, beaten eggs, and 2 tbsp butter. Toss until the pasta is coated. Press the mixture evenly into the pie plate to form a crust.
04 -
In a skillet over medium-high heat, sauté the ground beef with the onion, bell pepper, and garlic until the beef is browned and vegetables are tender. Drain excess fat.
05 -
Add diced tomatoes with their juice, tomato paste, sugar, and oregano. Stir and simmer for 5–10 minutes to blend flavors.
06 -
Spread the cottage cheese over the spaghetti crust, followed by the meat mixture.
07 -
Bake for 20 minutes, then sprinkle mozzarella over the top and bake for an additional 5–10 minutes, until cheese is melted and bubbly.
08 -
Let the dish rest for 5 minutes before slicing and serving.
# Notes:
01 -
Letting the spaghetti pie rest before slicing ensures cleaner portions.