Kittencal's Spaghetti Pie

READY IN: 1hr 15mins




  • Grease a round 2-quart casserole dish or an 11 x 7-inch baking dish.
  • For the sauce; in a skillet or saucepan brown the ground beef with onion and red chili flakes until no longer pink.
  • Drain fat then add in garlic, oregano and basil; cook for 2 minutes.
  • Add in tomato sauce, mushrooms and 1/2 teaspoon salt, bring to a boil over medium heat stirring.
  • Reduce heat to low and simmer for 30-40 minutes stirring occasionally, season with more salt to taste if desired.
  • Meanwhile cook the spaghetti in boiling water until almost tender (undercook the spaghetti as it will soften up even more when baked in the oven) drain in a colander then rinse under cold water, drain well again then place into a large bowl.
  • Add in melted butter, garlic powder, eggs, 1/2 cup Parmesan cheese and black pepper; using clean hands toss/mix until well combined (use hands for mixing spaghetti this will not work with a spoon) season with salt to taste if desired.
  • TO ASSEMBLE; spread the spaghetti mixture evenly into bottom of the pie plate, pressing down with hands to flatten.
  • In a bowl mix 2 cups cottage cheese with 1/4 cup Parmesan and 1 cup mozzarella cheese cheese then spread over the spaghetti.
  • Dollop the tomato sauce mixture over the cottage cheese then spread out with a spoon.
  • Top with 1 cup or more of mozzarella cheese.
  • Cover with foil and bake at 350°F for 30 minutes.
  • Uncover and continue to bake 10-15 minutes more or until hot and bubbly.