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Tuna Spaghetti Pie

Italian.Chef's picture
Ingredients
  Spaghetti 6 Ounce
  Boiling salted water 2 Cup (32 tbs) (adjust quantity as needed)
  Butter/Margarine 2 Tablespoon
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Eggs 2 , well beaten
  Frozen chopped spinach 12 Ounce, thawed (1 package)
  Canned chunk style tuna 14 Ounce, drained, flaked (2 cans, 7 ounce each)
  Onion 1 Medium, chopped
  Small curd cream style cottage cheese 1 Cup (16 tbs)
  Dijon mustard 1 Tablespoon
  Dill weed 1⁄2 Teaspoon
  Garlic salt 1⁄2 Teaspoon
  Shredded swiss cheese 4 Ounce (1 cup)
Directions

Following package directions, cook spaghetti in a large kettle of boiling salted water until al dente; then drain.
Combine spaghetti with butter, Parmesan, and eggs; spread over bottom and sides of a well-greased 9-inch pie pan (1 1/2 inches deep).
Press excess liquid out of spinach.
Stir together spinach, tuna, onion, cottage cheese, mustard, dill weed, garlic salt, and 1/2 cup of the Swiss cheese; blend well.
Spread in spaghetti-lined pan.
If made ahead, cover and refrigerate until next day.
Bake, uncovered, in a 350° oven for 30 minutes (45 minutes if refrigerated) or until set.
Sprinkle with remaining cheese and bake for 5 minutes longer or until cheese melts.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Tuna
Interest: 
Healthy
Cook Time: 
35 Minutes

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