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I've been making this recipe for many years. This is an easy "lasagna" type pie with a super easy pasta sauce, made from scratch. The prep time is minimal, and while the casserole is baking, you can clean up the kitchen and then relax and enjoy. Leftovers reheat very well. Recipe adapted from "McCall's Magazine" circa the 1980's.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 8 servings


Cost per serving $0.85 view details
  • For the crust:
  • 6 ounces spaghetti (I use angel hair pasta)
  • 2 Tbsp butter
  • ⅓ cup grated Parmesan Cheese
  • 1 cup cottage cheese
  • For the meat filling:
  • 1 pound ground beef
  • ½ cup chopped onion
  • 1 large clove garlic, finely minced
  • ¼ cup green peppers, chopped (optional)
  • ⅛ tsp red pepper flakes
  • 6 ounces tomato paste
  • 1 8-ounce can diced tomatoes
  • 1 tsp sugar
  • 1 tsp oregano*
  • ½ cup mozzarella cheese, grated


  1. Prepare a pie dish with non-stick cooking spray, set aside. Preheat the oven to 350F.
  2. Cook the pasta in salted water until just al dente; drain but don't rinse.
  3. Whisk the egg andadd the Parmesan cheese and butter and then add the pasta and combine.
  4. Press the pasta into the pie dish, working it up on the sides and distribute evenly.
  5. Spread the cottage cheese (or ricotta).
  6. In a separate pan, brown the beef, then add the onion and green pepper. NOTE: I stopped adding the bell pepper, only because they don't agree with me any longer. I would if I could, because I think it adds a delicious layer of flavor. That's why I add red pepper flakes, instead.
  7. In a separate deep skillet, add the diced tomatoes and tomato paste, oregano and sugar on medium heat.
  8. When the beef has been cooked, drain if necessary, then add to the pasta sauce.
  9. Add the meat filling on top of the cottage cheese.
  10. Bake at 350 for 20 minutes; add the Mozzarella chees and bake for five minutes more, or until bubbly and melted.
  11. Allow to stand for five minutes, before slicing.


Nutrition Facts

Amount Per Serving %DV
Serving Size 173g
Recipe makes 8 servings
Calories 309  
Calories from Fat 139 45%
Total Fat 15.58g 19%
Saturated Fat 7.0g 28%
Trans Fat 0.0g  
Cholesterol 55mg 18%
Sodium 389mg 16%
Potassium 505mg 14%
Total Carbs 23.74g 6%
Dietary Fiber 2.1g 7%
Sugars 5.47g 4%
Protein 18.67g 30%
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  • Denise Sherin
    This was delicious! My 7yr old loved it. I made a version of this a while back and it really wasn't worth it. This one is awesome, we will be making this regularly in our house! it's a keeper! thanks for sharing.
    Yo he cocinado/probado esta receta


    • Yumi
      01 de Octubre de 2014
      This looks delicious!
      • nnonna2003
        21 de Septiembre de 2014
        I like pasta....must be tasty.
        • ShaleeDP
          12 de Septiembre de 2014
          Oh i know this. i have a version of it.
          1 reply
          • Foodiewife
            12 de Septiembre de 2014
            Yes, there are several versions of it. This one is my favorite, so far. I don't use jarred spaghetti sauce, for one. :)
          • judee
            11 de Septiembre de 2014
            We love spaghetti any way we can get it.. Looks fabulous
            1 reply
            • Foodiewife
              12 de Septiembre de 2014
              My adult son polished this off the next day-- four slices. Some little boys never grow up, as it's one of his favorites.

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