This easy baked spaghetti pie is a recipe you'll use time and time again. Especially when you have leftover spaghetti handy! It's a moist, crunchy, and cheesy dish that tastes brand new.
Preheat your oven to 350F degrees and grease a cake pan. Set it aside.
Boil your noodles according to package instructions, drain, and then return to pot.
In a skillet, brown your ground beef and drain the grease. Add in the onions and saute until soft (about 3 minutes).
Pour the meat mixture and the sauce in with the noodles and toss to coat.
In a bowl, combine the eggs, cottage cheese, and parsley. Add in the cheeses reserving some for the top of the pie.
Combine the cottage cheese mixture with the noodles and mix well.
Pour the mixture into a greased baking dish and top with the remaining cheeses.
Bake for 30-35 minutes until cooked through.
Notes
Feel free to mix and match your favorite cheese blends or spaghetti ingredients to make this dish unique.Using leftover spaghetti is also a great way to cut down on prep time, just add in everything but the onions, beef, sauce, and noodles.You'll know that your baked spaghetti pie is fully cooked when it reaches 165F degrees on an instant read thermometer. This is to guarantee that the eggs have been fully cooked and deemed safe for consumption. You can use any baking dish. I prefer a springform cake pan because the sides can pull away to reveal tall sides. You could also use pie plates or an 8x8 baking dish. If you double the recipe you can use a 9x13baking dish too. This is a great dish for making in advance and freezing as a freezer meal for later. Simply thaw overnight in the fridge and bake as directed.