Melt the butter in the pie plate. Then to the pie plate add the cooked pasta. When butter has cooled enough NOT to cook the eggs, add the eggs.
Combine until the spaghetti is evenly coated with butter and eggs and loosely press into the pie plate. (I use my hands to do that, gooey--but it works well.)
Next, grab the cottage cheese or, as in this picture, the ricotta and spread it on top of the pasta. Follow with the sauce, any additional ingredients, and then the cheese.
Serve this immediately or freeze it at this point.
To bake: 350 for 20-25 minutes. Don't over bake the spaghetti pie or the noodles will dry out and be tough.
To freeze: Cover with plastic wrap and then a layer of foil. Make certain to add a label and the cooking instructions so that you: 1) don't cook the plastic--not pretty, or 2) have to stop your meal making momentum and send out a search team to look for the cooking instructions before you can pop it into the oven.
From frozen, bake at 350 for 25-35 minutes until cooked through. I like to insert a butter knife directly into the center to check for doneness. If you remove the knife and it is very hot to the touch, it's done. If not give it more time and check again in about 10 minutes or so. You can also set the dish out on the counter an hour or so before you want to bake it and let it defrost a bit. Recipe happily shared by