I like to think of it as “cheater lasagne.” I love lasagne, but I’m too impatient to make it–all the steps of layering and making sauce, precooking noodles, etc. Using leftover pasta, and pre-shredded cheese, etc. makes this recipe suitable for a last-minute meal.
I first made spaghetti pie as a way to use up leftovers… I googled and found a lot of recipes, and mish mashed until I came up with something I liked.
Preheat the oven to 350 degrees.
4 or more cups leftover previously sauced spaghetti
2 T butter or margarine, plus a little to grease the pan (I use Earth Balance)
2 eggs (The eggs act as a binder for the pasta, if you wanted a vegan version of this treat, you could sauté the spaghetti in its sauce first to make it “stickier.”)
1 c cottage cheese (or crumbled firm tofu seasoned with salt, nutritional yeast)
1 c spaghetti sauce
1 c mozzarella cheese (or vegan version)
Melt the butter or margarine and let it cool for a few minutes, add the eggs, and beat. Stir in the pasta and coat. Pour the coated pasta into a greased 8×8 glass baking dish. Spread a thin layer of cottage cheese (or crumbled tofu) on top. Spread a thin layer of pasta sauce over the cottage cheese. Sprinkle 1 cup of mozzarella cheese over the top of the mixture.
Bake at 350 degrees for 20-30 minutes or until cheese is melted and pie is heated through.