Spaghetti Pie II

"I made this for my coworkers, who all raved. I used ricotta cheese instead of cottage, and I think I liked it better that way. Plus, I made too much spaghetti, so I layered it in a 13 x 9 pan instead ..." See moreof a pie pan, and it worked great."

"YUM! This recipe ROCKS! I've been making a very similar version of this one for at least 30 years now. It's such a unique twist on a way to use up spaghetti. It always comes out tasting great and as f..." See moreor presentation, well let's just say it gets lots of "OOhs & Aahs"... Especially when you serve it to someone who's not heard of it before. I would strongly suggest cooking it in the 10 inch glass pyrex pie plate rather than changing it up to a 9 x 13 baking pan. This was the original way it was intended and though I have tried it both ways, I think the "Pie" version makes for a better presentation. Add this one to your archives; I doubt you'll be disappointed."

"I made this for dinner last night and it was great! Of course, I changed it a little. Instead of spaghetti noodles, I used angel hair pasta and made it in a 9x13 pan. I don't like the texture of cotta..." See morege cheese, and didn't have any ricotta, so I put the cottage cheese in a food processor and mixed it with some dried basil, garlic powder and a pinch of salt until it was smooth. I used frozen cocktail meatballs instead of ground beef and a jar of Ragu. I cooked it for about 35 minutes. Everyone enjoyed it and it was very simple!!"