Spaghetti pie #1

Yield: 6 Servings

Measure Ingredient
½ pack (1-lb) spaghetti; uncooked
1 tablespoon Vegetable oil
⅓ cup Grated Parmesan cheese
2 \N Eggs; beaten
1 carton (8-oz) cottage cheese
½ pounds Ground beef or pork sausage
½ cup Chopped onion
¼ cup Chopped green pepper
1 can (14.5-oz) stewed tomatoes; drained and cut up
1 can (6-oz) tomato paste
1 teaspoon Dried oregano leaves; crushed
½ teaspoon Garlic powder
½ teaspoon Ground black pepper
¼ teaspoon Salt (optional)
½ cup Shredded Mozzarella cheese

Preapare shaghetti according to package directions; drain. In large bowl, toss spaghetti with oil; reserve 1 cup spaghetti for filling. Toss remaining spaghetti with parmesan cheese and egs. Turn into 10-inch pie plate. Press spaghetti mixture into bottom and up sides of pie plate to form a crust. Evenly spread cotage cheese over bottom of spaghetti crust.

Set aside. In medium skillet, saute ground beef, onion and green pepper until meat is brown and crumbly. Drain excess fat.

Stir in stewed tomatoes, tomato paste, oregano, garlic powder, pepper, salt, if desired, and reserved spaghetti. Heat thoroughly. Spoon meat mixture over cottage cheese. Cover loosely with greased foil. Bake in preheated 350 degree oven for 20 minutes. Sprinkle with mozzarella cheese; continue baking for 8-10 minutes or until cheese is melted. Refrigerate leftovers.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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