Frozen Assets

Spaghetti Pie Recipe

by Deborah Taylor-Hough

Just for fun, here’s one of my family’s favorite freezer-friendly recipes, Spaghetti Pie (reprinted from my book, Frozen Assets: Cook for Day, Eat for a Month, SourceBooks). This recipe can easily be double or tripled.

My original Spaghetti Pie recipe called for a full pound of ground beef, but now I only use half a pound per pie. I find half a pound to be more than enough. This recipe could also be made with ground turkey, Italian bulk sausage, TVP (texturized vegetable protein), or no meat (or meat substitutes) at all.

SPAGHETTI PIE (from: Frozen Assets)
(6 servings)

  • 6 oz. dry spaghetti noodles

  • 2 tbsp butter or margarine

  • 1/2 cup Parmesan cheese

  • 2 well-beaten eggs

  • 1/2 lb ground beef

  • 1/2 cup chopped onion

  • 1 (8-oz.) can Italian-style stewed tomatoes (don’t drain)

  • 1 (6-oz.) can tomato paste

  • 1 tsp sugar

  • 1 tsp dried oregano, crushed

  • 1/2 clove garlic, minced

  • 1 cup cottage cheese

  • 1/2 cup cheese (your choice: mozzarella, cheddar, American, or Moneterey Jack), shredded

Cook spaghetti noodles. Drain. Stir margarine into hot noodles until melted. Stir in Parmesan cheese and eggs. Form pasta mixture into a crust shape in a buttered 9-inch pie plate. In skillet, cook ground beef and onions until meat is browned. Drain. Stir into ground beef, tomatoes, tomato paste, sugar , oregano and garlic. Heat through. Spread cottage cheese over bottom of spaghetti crust. Top with tomato/meat mixture. Sprinkle grated cheese over all. Cover pie pan with foil; label and freeze.

To Serve: Thaw. Bake, covered, for 25 minutes at 350 F. Remove foil and bake for 5 minutes more until cheese is lightly browned.



ABOUT THE AUTHOR: Deborah Taylor-Hough is the author of a number of popular books including the bestselling Frozen Assets cookbook series, Frugal Living for Dummies®, and A Simple Choice: A practical guide for saving your time, money and sanity. She also edits the Simple Times e-magazine.

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10 Comments so far
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[…] Spaghetti Pie Recipe […]


Pingback by 2012 in review « Frozen Assets

Debi, I’ve been a follower of Frozen Assets for years! Your cookbook is well loved around my house…even started a freezer cooking ministry at my church 10+ years ago using many of your recipes. And I just had to say that your Spaghetti Pie recipe from your book published in 1999 (with sour cream & cream cheese) is my family’s #1 favorite oamc recipe! It is pretty much demanded when I do a cooking session! Thanks for providing us home cooks with your wealth of freezer cooking knowledge!


Comment by Rosey Bacon (@PinkLadiesMP)

Oops! I meant I used your Bulk Spaghetti Sauce (p88). Uffda. I’m getting loopy in my old age! And the Spaghetti Pie recipe is from another source. Sorry!


Comment by Rosey Bacon (@PinkLadiesMP)

I just put together two Spaghetti Pies to have in the freezer for church dinners. They look great, hopefully they will taste great. I used leftover spaghetti from a family affair that I cooked for and just made too much. I just heated the spaghetti for a few minutes before mixing in the butter. Thanks!!


Comment by Ann

I’ve made a simalr recipe for years for my kids with one difference. Instead of ‘pie’, I make cupcakes. Roughly the same recipe except I assemble them (in the same order) in a muffin/cupcake pan. I flash freeze the cupcakes until hard and then pop them out of the pan, wrap them in saran wrap, and pack them into freezer bags or tupperware. My kids love them. If I’m doing a freezer pot-luck with someone with young chilren this is always their request. I love “Frozen Assets” – a great book and a great site.


Comment by Lindsay

This is an awesome idea! Perfect portion control!


Comment by Rosey Bacon (@PinkLadiesMP)

why can’t I print recipe?


Comment by renee

My kids love this one! I’m going to make it again tonight.


Comment by christina

I had this recipe years ago and I make it several times a year. I add thawed frozen chopped spinach to the cottage cheese. This way, you can sneak in a vegetable plus it makes for great flavor. I never thought about making it ahead and freezing it. But I will now!


Comment by Diana

I tried this…but had a hard time making the crust…


Comment by michelle


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