I started making spaghetti pie when my kids were small and they are still requesting it 25 years later. Had it for our weekly family dinner last night and the Granddaughter said - and I quote - "Nana, this is really good ... like, really good!"
Makes 2 9" pies
4 cloves garlic, minced
1/2 onion, diced
1 pound ground meat (I used half lean ground beef and half mild Italian sausage)
26 oz. jar spaghetti sauce
13 oz. thin wheat spaghetti
4 T. butter
1 C. grated parmesan cheese
16 oz. cottage cheese
1/2 C. grated mozzarella cheese
In a skillet, heat olive oil; sauté garlic and onion for 5 minutes, add ground meat and cook until browned. Drain grease, add spaghetti sauce. Add 1/4 cup hot water to spaghetti sauce jar, shake up and add as well.
In the meantime, boil water for spaghetti and cook according to package directions. Grease 2 pie plates (spray olive oil works great). Drain spaghetti. Melt butter in hot spaghetti. Add eggs and parmesan cheese and mix well.
Put half of spaghetti mixture in each pie plate to form a crust.
Put 8 oz. of cottage cheese on each pie; then cover with meat mixture.
Bake at 350° for 20 to 25 minutes.
Note: This is a great dish to make ahead, especially if you're having company. Refrigerate and then allow a little more time for baking so it heats through.
Sprinkle with mozzarella cheese. Cut into wedges, serve with salad and French bread.
Kids of all ages love spaghetti pie. I took two of these to a block party once, cut into smaller pieces, and they were gone in minutes. When making for your family, it's good to have extra because the leftovers taste great!