"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spaghetti Pie Recipe

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This recipe for Spaghetti Pie, by , is from Bradfield Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cynthia Stahly


8 ounces spaghetti noodles
1 cup freshly grated parmesan cheese
1/4 cup fresh basil leaves , chopped
3 Tablespoons butter
1 large egg
salt and freshly ground black pepper , to taste
1 cup cottage cheese

Lightly grease a deep 9'' or 10'' pie plate with cooking spray.
Cook spaghetti noodles according to package directions. Drain, and add hot noodles to a large bowl.
In a small bowl, beat the egg. Add the butter and the hot pasta. Toss until butter is melted.
Add egg, Parmesan cheese, basil, and a little salt and pepper and toss everything gently to combine.
Empty pasta mixture into prepared pie pan and pat down tight.
Spread cottage cheese evenly over the top of the pasta.
Spoon your favorite spaghetti sauce over top and smooth into an even layer.
Bake at 350 degrees F for 20 minutes.
Allow to cool for 5-10 minutes before slicing into wedges and serving.
Recipe Notes
*You can substitute ricotta cheese for the cottage cheese.
*This recipe fits a deep dish pie pan. If you don't have a deep dish pie pan than I would suggest making this in an 8x8'' square (or similar size) casserole dish.
Make ahead and freezer instructions are listed above in the post!




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