For many years I have deprived myself of the comfort food known as Spaghetti Pie. Not sure why, but for some reason just those two words together, spaghetti and pie, never really sat right with me. Spaghetti belongs on a plate with savory sauce, sprinkled lightly with fresh Parmesan cheese. A pie on the other hand, conjures up visions of yummy cooked fruits or smooth and creamy custard fillings with mountains of billowy whipped cream or lightly browned meringue. Combining the two words just seemed unappetizing.
I was looking for something uncomplicated the other night for dinner. I started flipping through my Betty Crocker Cookbook: Everything You Need to Know to Cook Today
(I have the Ninth edition) which I picked up at the thrift store for a quarter. :) Anyway, I came across this recipe for Spaghetti Pie. Setting aside my phobia for this combination of words, I read through the ingredients. As luck would have it, I had everything I needed on hand, plus the time to prepare it was pretty darn reasonable.
Sooo, I made it. And you know what? I liked it! A lot. In fact, not only did I enjoy it at dinner, I also had a piece for lunch the next day. Hubby liked it, and so did my mother in law. The kids weren’t home to try it, but I’m sure they would agree as well. This recipe has graduated to my “easy recipes” file and will definitely be made again. Thanks Betty! ;)
Betty says “If you hold your uncooked spaghetti together in a bundle, 4 ounces is about as big around as the size of a quarter.” Thanks Betty, but I just used my scale. :)
4 ounces uncooked spaghetti
1/2 pound lean ground beef
1 small green bell pepper, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)
1 (14-ounce) jar spaghetti sauce (I used my homemade sauce)
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 large eggs
1 cup small curd creamed cottage cheese
1/2 cup shredded mozzarella cheese (2 ounces)
Heat oven to 375°. Grease pie plate, 10 x 1 1/2 inches. Cook spaghetti as directed on package.
While spaghetti is cooking, cook beef, bell pepper and onion in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
Stir in spaghetti sauce, chili powder, salt and pepper. Cook 5 to 6 minutes, stirring occasionally, until sauce is thickened.
Drain spaghetti. Place spaghetti in pie plate; gently press on bottom and 1 inch up side of pie plate.
Mix eggs and cottage cheese; spread evenly over spaghetti. Spoon beef mixture over cottage cheese mixture. Sprinkle with mozzarella cheese.
Bake 35 to 45 minutes or until center is set. Let stand 5 minutes before cutting.
NUTRITION FACTS: 1 Serving:; Calories 310 (Calories from Fat 115); Fat 13g (Saturated 5g); Cholesterol 100mg; Sodium 760mg; Carbohydrate 30 (Dietary Fiber 2g); Protein 20g % DAILY VALUE:; Vitamin A 12%; Vitamin C 18%; Calcium 12%; Iron 12% DIET EXCHANGES:; 2 Starch; 2 Medium-Fat Meat
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– Foodie in the Craftroom, which provides not only recipes but crafts from my other blog, Crafts by Amanda