11 Reviews of Creamy Spaghetti Pie

From: KITTENCAL

On May 17, 2006

I can't say enough good things about this spaghetti pie, I have been wanting to try this for a while and I'm glad I finally did today, it's fabulous! I did adjust some amounts slightly but pretty much made as stated, this is a wonderful recipe to use up any leftover spaghetti, I used my own marinara sauce that I have prepared and frozen in my freezer, I also sprinkled some grated mozza cheese on the last couple minutes of baking....what a great recipe Sharon, thanks so much hon!...Kitten

From: Redsie

On Oct 9, 2008

Sharon - we loved this!!! This is a great weeknight meal - did use Rotel tomatoes to add a kick... Used low-fat mozzarella cheese. Thanks Sharon!

From: puppitypup

On Jan 6, 2009

We loved this! I added Italian sausage and olives to the spaghetti sauce and I omitted the butter. I made it up ahead of time, removed from fridge for 30 minutes before baking and baked for 40 minutes at 350. Also, I halved the recipe and it fit perfectly into my large square corningware dish which is probably about 10x10 and 4 inches high. Edited to say that of the 350 recipes I reviewed in 2008, THIS HAS GONE INTO MY 20 TOP FAVORITES COOKBOOK!

From: digifoo

On Nov 16, 2008

I did as is, without the butter. It was too runny for me. Maybe if I had let it rest for a while after taking it out of the oven? The taste was ok but I wanted a little more oomph. I wish I could have fit it in my pie pan but it was too much so it went in a rectangular casserole dish. I was hoping for a firm pie slice with layers.

From: Soup Fly *

On Jul 20, 2004

This is a nice change from regular spaghetti and easy to make. I was a little confused by the directions, though. (Probably wouldn't have been a problem for a more experienced cook, though.) The ingredients section indicates that the parmesan & moazarella cheeses are to be divided - I would assume to be used at two separate times. But the instructions only mention them once. Is some of each cheese to be saved for topping the dish? If so, how much? Also, I tried two pans as I wasn't sure of the correct size - a 9x13 pan was the perfect size.

From: Omm

On Feb 27, 2009

This was so great, even after I forgot to add the garlic. I was amazed at the flavor from such a simple recipe. I used non-fat cottage cheese in place of the ricotta, did not include the butter, and forgot the garlic as I mentioned. It was delicious. We had trouble not eating it all in one sitting. It did come out a little runny, as others mentioned, and I think next time I make it (which will be soon) I will drain the tomatoes before adding them to decrease the liquid. Thanks for a terrific, and terrifically easy, recipe.

From: Barb Gertz

On Jan 18, 2003

Sharon, this is a very good and tasty recipe. There is a little problem in the instructions. It doesn't say what to do with the onions and seasonings. I put them in with the cheeses. This worked out very good. This makes a lot. Next time I will cut the recipe in half. Thanks for posting the recipe Sharon.

From: jonnie and debi

On Apr 9, 2009

Thank you very much. Having on Vegitarian in a home of meat eaters can be a pain in the b**t. Coming across jems like this is just priceless. Made your dish as you directed, but also added olives as did another reviewer. This is a dinner we will be amking again and passing on to others. Thanks again. J

From: Empire920

On Apr 19, 2009

This was very good. I used cheddar cheese as that's what I had and dried parsley flakes. Nice flavor and easy to make. Thank you.

From: flygirl #5

On Jul 26, 2009

It tasted good but I found the texture a bit off. Thanks for posting