Tuesday, June 25, 2019

BHG’s Spaghetti Pie

Found this 1980 BHG’s Spaghetti Pie recipe in my recipe card file and thought this could be not only economical, but a new way to serve spaghetti. I’ve never heard of a pie crust made out of spaghetti before, have you? Serves 6


6 oz spaghetti
2 tablespoons butter
1/3 Parmesan cheese, grated
2 eggs, beaten
1 cup (8 oz) cottage cheese
1 lb ground beef
1/2 cup chopped onion
1/4 cup chopped green pepper
1 (8 oz) can diced tomatoes
1 (6 oz) can tomato paste
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon garlic salt
1/2 cup (2 oz) mozzarella cheese, shredded


Preheat oven to 350F.

Cook the spaghetti according to package instructions, drain. Stir butter into spaghetti the stir in the Parmesan cheese and eggs. In a 10” Pie plate form the “spaghetti crust” on the bottom and up the sides. Spread the cottage cheese over the bottom of the spaghetti crust.

In a skillet cook the ground beef, onions and green peppers until the vegetables are tender and the meat is browned. Drain excess fat. Stir in the undrained can of diced tomatoes, tomato paste, sugar, oregano and garlic salt; heat through.

Transfer meat mixture on top of the cottage cheese. Bake, uncovered, for 20 minutes. Sprinkle on mozzarella cheese and bake an additional 5 minutes, or until cheese melts. Serve hot. Yum Yum!

No comments:

Post a Comment