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Spaghetti Pie Recipe {Gluten Free}

Posted by  ·  September 8, 2015  ·  Last Updated: September 8, 2015

I love recipes that do double duty! This Spaghetti Pie recipe make two pies. One for you and one for a friend in need. This recipe freezes well so you can always pop it in the freezer for a later date! Just thaw and bake.  More good recipes to take to a friend are Chicken Pot Pie or Chicken and Rice Casserole. This creamy chicken and rice casserole doesn’t use any soup!

spaghetti pie recipe

Spaghetti Pie Recipe

12 ounces spaghetti (I used Barilla Gluten Free Spaghetti. It is great!)
4 Tablespoons margarine
1 cup grated parmesan cheese
4 eggs, well beaten
2 cups cottage cheese
1 pound hamburger
1/2 cup chopped onion
1/2 cup chopped green pepper
1 jar spaghetti sauce (24 ounces)
1 cup shredded mozzarella

Cook , hamburger, onion and green pepper until meat is browned.  Drain off fat. Stir in spaghetti sauce.

Cook spaghetti and drain. Stir butter into hot spaghetti. Next stir in parmesan cheese and eggs. Divide spaghetti mixture into two deep 9 inch pie plates. Spread 1 cup cottage cheese on each spaghetti crust.

Pour meat sauce over cottage cheese. Sprinkle each pie with mozzarella. Bake at 350, uncovered for about 20 mins. Should be bubbly. Let set about 10 minutes before slicing.



Filed Under: Main Courses, Recipes

Leave a Comment


  1. Kathy
    Wednesday, October 11th, 2017
    I can hardly wait to try the spaghetti pie. Sounds postively wonderful. kathy
  2. Sunday, January 8th, 2017
    This look delish!
  3. Betty
    Wednesday, September 7th, 2016
    How do you freeze this?
  4. nancy
    Wednesday, August 3rd, 2016
    If I wanted to freeze this, what do I do? Do I bake it and then freeze, thaw and bake again? Or do I freeze I before baking, thaw and bake?
  5. Carol D
    Wednesday, September 9th, 2015
    Used to serve this to my family when they were growing up. - well, very similar. We called it Spaghetti Pizza and made in rectangular pan.

    I'm thinking if you take that Cottage Cheese and whir it in food processor (or blender) with some grated parmesan/romano and some nice italian style herbs, you'd end up with a more lasagna type flavor. I might try this soon with Mascarpone instead of the cottage cheese.

    By the way, my hubby does NOT like ricotta at all so wouldn't eat lasagna. I use cottage cheese instead and prepare it as above blended with an egg and some parm and herbs - and he LOVES it!
    • Tuesday, September 15th, 2015
      I was worried about the cottage cheese, but once it is baked it is not even noticeable. I have been making it for years and no one knows it is in there.
  6. Ansa
    Wednesday, September 9th, 2015
    Could I bake this all in a 9x13 Pyrex? And for the same amount of time?
    • Tuesday, September 15th, 2015
      I would think you might need to increase the time, Ansa. I would check at 20 mins and see if it is bubbly then keep baking checking every 5-10 mins to see when casserole looks bubbly. I think it would probably take about 30-40 minutes.