When we were counselors for the youth group at our church, we often served Sunday night dinner for the kids. Of all the meals, they overwhelmingly preferred Sloppy Joe’s and Spaghetti Pie.
Spaghetti Pie may be the ultimate comfort food. It’s tasty, easy to prepare, and everybody loves it – especially kids.
There are dozens of recipes for the pie, but as always, I go for the easiest, which is also one of the best recipes. Here’s how I do it.
Start by browning a pound of lean hamburger. I like ground sirloin when available. It’s a few bucks more than ground chuck, but worth it, as there is very little fat and shrinkage. When the beef starts to sizzle, add a ½ t Italian Seasoning, a half-cup of diced onions – frozen onions work well and saves on prep time. In another pot, cook a half box of spaghetti, I like the thin spaghetti because it forms a nice crust to the pie. Remove and drain the spaghetti when al dente. While the spaghetti is still warm, add 2 T butter. ½ C grated parmesan cheese, and 2 eggs. Mix well and then form the pie crust by pressing the spaghetti to the bottom and edges of the pie plate.
Next, spread 1 C of cottage over the spaghetti crust. Add 2 C of marinara sauce to the ground beef and onions and pour over the cottage cheese. Bake for 25 minutes in a 350 oven, remove, spread 1 C mozzarella over the pie and heat an additional five minutes.
Bingo. Spaghetti Pie!
Spaghetti Pie
1 lb. lean ground beef
½ C diced onions
½ t Italian seasonings
S & P to taste
6 oz. thin spaghetti
2 T butter
2 eggs
½ C grated parmesan
1 C cottage cheese
2 C marinara sauce
1 C mozzarella cheese