String Spaghetti Pie

READY IN: 35mins
Recipe by Jennifer Lewis

I bought the cookbook that this recipe was in because of this recipe. It is a cross between spaghetti and lasagna and you don't have the mountain of left overs, like with lasagna. It's fast and easy and wonderful with garlic bread and a salad.

Top Review by Caryn

This was a great, tasty, easy recipe that resembles lasagna without all the fuss. The spaghetti layered on the bottom (mixed with cheese/eggs/butter) makes for a interesting layer (my husbands words) topped with cottage cheese and the meat mixture. I didn't think that 1 ounce of shredded mozzarella was enough to top of this casserole so I used around 1 1/2 cups. I used Ragu Sundried Tomato & Basil as my sauce, and since the jar was 1 lb 10 ounces I used the entire jar (recipe calls for 15 1/2 ounces). I'm guessing that you could probably make the recipe the night before and throw it in the oven (starting with a cold oven of course) when you got home from work the next evening. This one is a keeper in my house!

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Cook beef, onion and green pepper in large skillet over medium heat until the meat is browned.
  3. Drain fat.
  4. Stir in spaghetti sauce.
  5. Combine spaghetti, Parmesan cheese, eggs, and butter in large bowl; mix well.
  6. Place in bottom of 13x9 inch baking pan.
  7. Spread cottage cheese over top; cover with sauce mixture.
  8. Sprinkle with mozzarella cheese.
  9. Bake until mixture is thoroughly heated and cheese is melted, about 20 minutes.
  10. *Chef'snote: I layered everything, so it looks nice.

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