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Spaghetti Pie

servings: 8
Spaghetti Pie

prep time


total time





Spaghetti Pie

servings: 8


  • 12 ounces spaghetti, cooked, and drained (about 5 cups cooked) 
  • 8 ounces 93% lean ground beef   
  • 2 Tbsp. olive or canola oil
  • 1 small yellow onion, chopped 
  • 8 ounces white button or baby bella mushrooms, chopped into ½-inch pieces  
  • ½ tsp. ground oregano  
  • ½ tsp. ground black pepper   
  • 1 15-ounce can diced tomatoes with basil and garlic, not drained 
  • ¼ cup tomato paste 
  • ¼ cup water 
  • 3 large eggs 
  • 1 cup Hood® Low Fat CottageCheese  
  • 1 cup shredded part-skim mozzarella cheese, divided  
  • ½ cup grated Parmesan cheese



Preheat oven to 350˚F. 

Coat a 9-inch pie dish with cooking spray.

Cook the spaghetti according to package directions. Drain and set aside.

In a large skillet, sauté the meat over medium-high heat, breaking it up into little pieces.  Remove from pan. Set aside.

Add oil to pan. Heat oil over medium heat. Add the onions and mushrooms and saute until soft, about 5 minutes. Add oregano, black pepper, cooked ground beef, canned tomatoes, tomato paste, and water to pan. Stir until well-combined. Cook for 2-3 minutes. Turn off heat under pan.

Place eggs and cottage cheese in food processor, and blend until smooth, about 30 to 45 seconds.  Place egg mixture in a large bowl. Add ½ cup of the mozzarella cheese, the Parmesan cheese, and the cooked spaghetti. Mix well.  

Spread half the meat mixture in the bottom of the baking dish. Place the spaghetti mixture on top, then top with the remaining meat mixture. Top with remaining ½ cup mozzarella cheese. 

Bake for 30 minutes. Allow the pie to sit for 10 minutes before serving.

Per serving: Calories: 388, Carbohydrate: 38 grams, Fiber: 2 grams, Fat: 14 grams, Saturated fat: 6 grams, Protein: 27 grams, Cholesterol: 119 milligrams, Sodium: 529 milligrams, Calcium: 341 milligrams. 


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