Kittencal's Spaghetti Pie
August 09, 2011
Categories: Comfort Food, Dinner, Lunch, Main Dish, Beef, Ground Beef, Pasta, Angel Hair, Italian, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Brunch, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Ladies Luncheon, Potluck, Sunday Dinner, Winter, Oven Bake, Make it from scratch more
"You will need a minimum 2-quart round casserole dish for this or this will also fit into an 11 x 7-inch baking pan this will not fit into a regular 9 or 10-inch pie plate, substituting prepared pasta sauce for the tomato sauce will not produce the best results I strongly recommend using only tomato sauce, this recipe was tested both ways and the tomato sauce version was the best by far!… This also may be made without the cottage cheese filling by placing the sauce directly over the spaghetti top with mozzarella cheese and reducing the baking time only slightly. Time saver tip; prepare the meat sauce a day in advance"
- TOMATO SAUCE
- Serving Size: 1 (344.4 g)
- Calories 593.4
- Total Fat - 33.8 g
- Saturated Fat - 16.5 g
- Cholesterol - 152.6 mg
- Sodium - 1852.8 mg
- Total Carbohydrate - 40.9 g
- Dietary Fiber - 7 g
- Sugars - 6.8 g
- Protein - 32.8 g
- Calcium - 594.7 mg
- Iron - 1.9 mg
- Vitamin C - 11.1 mg
- Thiamin - 0.2 mg
Grease a round 2-quart casserole dish or an 11 x 7-inch baking dish.
For the sauce; in a skillet or saucepan brown the sausage with onion and red chili flakes until no longer pink.
Drain fat then add in garlic, oregano and basil; cook for 2 minutes.
Add in tomato sauce, mushrooms and 1/2 teaspoon salt, bring to a boil over medium heat stirring.
Reduce heat to low and simmer for 30-40 minutes stirring occasionally (season with more salt to taste if desired).
Meanwhile cook the spaghetti in boiling water until almost tender (undercook the spaghetti as it will soften up even more when baked in the oven) drain in a colander then rinse under cold water then drain well again then place into a large bowl.
Add in melted butter, garlic powder, eggs, 1/2 cup Parmesan cheese and black pepper; using clean hands mix until well combined (use hands for mixing spaghetti this will not work with a spoon) season with salt to taste if desired.
TO ASSEMBLE; spread the spaghetti mixture evenly into bottom of the pie plate, pressing down with hands to flatten.
In a bowl mix 2 cups cottage cheese with 1/4 cup Parmesan cheese and 1 cup shredded mozzarella cheese, then spread over the spaghetti.
Dollop the tomato sauce mixture over the cottage cheese then spread out with a spoon.
Top with remaining 1 cup or more of mozzarella cheese.
Cover with foil and bake at 350°F for 30 minutes.
Uncover and continue to bake 10-15 minutes more or until hot and bubbly.
Tips & Variations
No special items needed.