510976 italian spaghetti pie
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Spaghetti |
| 2 | tablespoons | Butter or margarine |
| ⅓ | cup | Grated Parmesan cheese |
| 2 | Well beaten eggs | |
| 1 | cup | Cottage cheese |
| 1 | pounds | Ground beef or bulk pork sausage |
| ½ | cup | Chopped onion |
| ¼ | cup | Chopped green pepper |
| 1 | (8 oz.) can tomatoes, crushed | |
| 1 | (6 oz.) can tomato paste | |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Dried oregano, crushed |
| ½ | teaspoon | Garlic salt |
| ½ | cup | Shredded mozzarella cheese |
Directions
Cook spaghetti and drain - stir butter or margarine into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a crust, in a buttered 10 inch pie plate. Spread cottage cheese over bottom of spaghetti crust. In skillet cook ground beef, onion and green pepper until vegetables are tender and meat is brown. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and salt. Heat thoroughly. Turn meat mixture into crust. Bake uncovered in 350 degree oven for 20 minutes. Sprinkle the mozzarella cheese. Bake 5 minutes or until cheese melts.
Submitted By BARRY WEINSTEIN On 03-18-95