One of my oldest recipes. Minus the pie crust-The spaghetti is crust enough and I also slice up meatballs instead of ground beef. Always delicious!! And this time I added peas for the kids.

Great recipe! Since I’m single, I’m always looking for recipes that re-heat well. This one fits the bill–the pasta doesn’t get soggy after heating again. It also freezes well. I’ve made this 3 times, and have made a few adjustments to suit my preferences. No pie shell (reduces fat grams), used 2 cups of spaghetti sauce, added some garlic powder and oregano to the meat mixture, and parmesan cheese on top of the meat mixture in addition to the mozarella.

My husband and I really liked this recipe! I made it as per the recipe but substituted cheddar cheese for the mozzarella as it was all I had on hand. Although other reviewers preferred this pie without the crust, I think it added nicely to the flavor. This recipe goes into our favorites.

I made this for a food exchange. Everyone raved. I omitted the pie shell, used meatballs instead of ground beef and sprinkled the Parmesan cheese over the spaghetti after putting in the 8×8 dish rather than mixing with spaghetti. Next time, I might try with penne rather than spaghetti.


6 ounces cooked and drained spaghetti
1 egg white
1/3 cup grated Parmesan cheese
1/2 pound lean ground beef
1 1/4 cups spaghetti sauce
1 egg yolk
3/4 cup ricotta cheese
1 teaspoon dried parsley
1 cup shredded mozzarella cheese
1 (9 inch) pie shell


Preheat oven to 375 degrees F (190 degrees C).
In a medium size bowl, combine spaghetti, egg white and Parmesan cheese. Place mixture into a 9 inch pie shell.
In a skillet over medium heat, cook beef until browned. Add spaghetti sauce, stirring, and cook for 5 more minutes. Set aside.
In a medium size bowl combine egg yolk, ricotta, parsley and 1/2 cup of the mozzarella. Spread cheese mixture over spaghetti mixture in pie shell, spread meat sauce over cheese mixture and top with remaining 1/2 cup of mozzarella …