Spaghetti pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Spaghetti |
| 2 | tablespoons | Butter |
| 2 | Eggs, beaten | |
| ½ | cup | Grated Parmesan cheese |
| 1 | cup | Cottage cheese |
| 1 | pounds | Ground beef |
| ½ | cup | Chopped onion |
| ¼ | cup | Chopped sweet red pepper |
| 8 | ounces | Can tomatoes with liquid, |
| Cut up | ||
| 6 | ounces | Can tomato paste |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Dried oregano |
| ½ | teaspoon | Garlic salt |
| ½ | cup | Shredded mozzarella cheese |
Directions
Cook spaghetti according to package directions; drain and place in a bowl. Add butter, eggs and Parmesan cheese; mix well. Spread over the bottom and up the sides of a greased 10" deep-dish pie plate.
Spoon cottage cheese into crust; set aside. In a skillet, brown beef, onion and red pepper until beef is browned; drain. Stir in tomatoes, tomato paste, sugar, oregano and garlic salt. Spoon over cottage cheese. Bake, uncovered, at 350 degrees for 20 minutes.
Sprinkle with mozzarella cheese; return to the oven for 5 minutes or until cheese is melted. Cut into wedges.
Serves: 6 From: "Taste of Home" Magazine, Feb/Mar 1995 From: Debbie Carlson Date: 04-02-95 (159) Fido: Cooking