A delightful twist on the classic spaghetti pie, combining rich flavors and a cheesy topping.
Preheat your oven to 350°F (175°C).
Always preheat the oven to ensure even cooking.
Cook the spaghetti according to the package instructions, then drain.
Avoid overcooking the spaghetti to maintain a firm texture.
In a mixing bowl, combine the cooked spaghetti with melted butter, grated Parmesan cheese, and beaten eggs.
Mix thoroughly to ensure the spaghetti is evenly coated.
Press the spaghetti mixture into a 10-inch pie plate to form a crust.
Press firmly to create an even layer.
In a large skillet, cook the ground beef and chopped onion over medium heat until browned, then drain any excess fat.
Stir frequently to prevent sticking.
Add the prepared spaghetti sauce to the skillet and simmer for 5 minutes.
Simmering enhances the flavors of the sauce.
Spread the creamy cottage cheese over the spaghetti crust.
Spread evenly for consistent flavor.
Layer half of the shredded mozzarella cheese over the cottage cheese.
Use freshly shredded cheese for better melting.
Top with the meat sauce mixture.
Spread the sauce evenly to cover the cheese.
Bake in the preheated oven for 20 minutes.
Check halfway through to ensure even cooking.
Sprinkle the remaining mozzarella cheese on top and bake for an additional 10 minutes.
Bake until the cheese is melted and bubbly.
Let the pie cool for 5 minutes before slicing and serving.
Cooling helps the pie set for easier slicing.
