Spaghetti Pie

Name: Spaghetti Pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 12 ounces thin spaghetti or vermicelli noodles; 1 pound lean ground beef or ground turkey; 1 small white or yellow onion; 1 clove garlic; 1 teaspoon salt; ½ teaspoon black pepper; 1 (28-ounce) (28-ounce) can crushed tomatoes; 1 (16-ounce) (16-ounce) can tomato sauce; 1 teaspoon dried basil; ½ teaspoon dried oregano; 4 ounces light cream cheese; ½ cup lowfat cottage cheese; ¾ cup Parmesan Cheese; ¾ cup mozzarella cheese

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4.7

240 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
6 servings
Course
Main Course
Cuisine
Italian

Spaghetti Pie

Iris Warren

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Bring something special to the table with this well-loved recipe.

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Ingredients

Servings

12 ounces thin spaghetti or vermicelli noodles
1 pound lean ground beef or ground turkey
1 small white or yellow onion diced
1 clove garlic finely minced (or 1/2 teaspoon garlic powder)
1 teaspoon salt
½ teaspoon black pepper
1 (28-ounce) (28-ounce) can crushed tomatoes
1 (16-ounce) (16-ounce) can tomato sauce
1 teaspoon dried basil
½ teaspoon dried oregano
4 ounces light cream cheese softened
½ cup lowfat cottage cheese
¾ cup Parmesan Cheese divided
¾ cup mozzarella cheese divided

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Instructions

Lightly coat a deep 9 or 10-inch pie plate with cooking spray and set aside. Preheat the oven to 400 degrees F.
In a large pot of boiling, salted water, cook the noodles until al dente according to package directions. While the noodles boil, heat a large 12-inch skillet over medium-high heat and add the ground beef or turkey, breaking it into pieces with a wooden spoon. Add the onion, garlic, salt and pepper. Cook, stirring occasionally and continuing to break up the meat, until the meat is cooked through, 5-7 minutes. Remove the skillet from the heat and drain the excess grease, if any. Return the skillet to medium heat and stir in the crushed tomatoes, tomato sauce, dried basil and oregano. Simmer the sauce over medium or medium-low heat for 10 minutes.
When the noodles are done cooking, drain and return to the pot. Immediately stir in the cream cheese and toss the noodles by lightly lifting them up and over with tongs until the cream cheese is mostly melted. Stir in the cottage cheese, 1/2 cup of the Parmesan cheese and 1/2 cup of the mozzarella cheese. Toss until the noodles are evenly coated. Stir in 2 cups of the red sauce. Keep the remainder of the red sauce warm on the stove.
Scrape the noodles into the prepared pie plate and using a flat spatula, press the noodles evenly into the dish so they are tightly pressed together and evenly flat across the top. Sprinkle the remaining 1/4 cup Parmesan and 1/4 cup mozzarella cheese across the top.
Bake the spaghetti pie for 20-22 minutes, until it is hot and bubbly and the cheese is golden on top. Let the dish rest for 10 minutes. Cut into slices and serve with remaining red sauce.

Notes

Substitutions: if you aren't a cottage cheese fan, ricotta makes a great substitution and believe it or not, so does sour cream in this dish.
Pie Plate: a deep dish pie plate is necessary here. If you only have a standard, shallow pie plate, increase the size of the baking dish (even if it means using a square or rectangle dish).

Nutrition Information

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Serving 1 Serving Calories 524kcal (26%) Carbohydrates 60g (20%) Protein 38g (76%) Fat 15g (23%) Saturated Fat 8g (40%) Cholesterol 77mg (26%) Sodium 1466mg (61%) Fiber 6g (24%) Sugar 13g (26%)