Recipes & Food Styling

Mid-Century Comfort Food

Saturday Supper: Mom’s Spaghetti Pie!

Mom must have made hundreds of spaghetti pies in the 70s She’d beg us not to eat all the spaghetti (so hard to do) so she could use the rest to make a pie. I can still picture her mixing leftover spaghetti noodles in beaten eggs. I wish I could remember where she learned about it. I was excited to see that recently The Lunchroom in the Gold Coast is celebrating this mid-century classic on Instagram. I had so much fun making this spaghetti pie. So simple & really GOOD. You don’t have to wait for leftovers- I bought ingredients just to make this pie. 

Spaghetti Pie

Butter a pie plate. Mix spaghetti noodles well in 2 beaten eggs (mom’s recipe says 1 egg, but eggs are so much smaller than they were 40 years ago).

Spread noodles evenly on the bottom of the pie plate.

Spread one container of cottage cheese evenly on top, all the way to the edges of the pie plate.

Spread spaghetti sauce. I made mine without meat, but with loads of garlic, chopped red onions and lots of mushrooms.

Top with cheese.

Cover and bake in 350 degree oven for 45 minutes.