Spaghetti Pie with Cottage Cheese and Leftover Spaghetti
Make spaghetti pie with cottage cheese and leftover spaghetti for an easy baked spaghetti recipe everyone loves. A simple homemade spaghetti pie dinner!
Equipment
- 1 10-inch pie plate
- 1 Large mixing bowl
- 1 small mixing bowl
- 1 Spoon for mixing
- 1 Spatula for spreading
- Measuring cups and measuring spoons
Ingredients
- 4 cups cooked spaghetti noodles 8 ounces dry, uncooked spaghetti if you are making this without leftovers
- 3 tablespoons olive oil or butter
- 2 eggs, well beaten
- ½ cup plus 2 tablespoons grated Parmesan cheese divided
- 1 cup cottage cheese 2% or 4%
- 1 cup spaghetti sauce more if desired
- ½ cup shredded mozzarella cheese
Instructions
- Preheat oven to 350 degrees. Lightly grease a 10-inch pie plate and set aside.
- In a large microwaveable bowl toss spaghetti with olive oil. Warm the bowl of spaghetti noodles in the microwave for 30 seconds (optional).
- In a small bowl, combine eggs and 1/2 cup Parmesan cheese. Stir into spaghetti.
- Pour spaghetti mixture into prepared pie plate, spreading to form a crust. I like to indent the middle of the crust slightly to hold more cottage cheese and sauce.
- Spread cottage cheese evenly over the crust, but not quite to the edge. Top with spaghetti sauce.
- Bake, uncovered, for 25 minutes. Top with shredded mozzarella and bake for 5 minutes longer, until cheese melts.
- Remove the spaghetti pie from the oven and sprinkle with the remaining 2 tablespoons of Parmesan cheese.
- Cool for 10 minutes before cutting into wedges.
Video
Notes
The number of calories depends upon the type of cottage cheese used, as well as whether butter or olive oil is used. The recipe in the photos was made using 2% fat cottage cheese and olive oil.