Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 14 ounces | Spaghetti, cooked and drained |
| 4 | Eggs, beaten |
| ½ cup | Grated parmesan cheese |
| ¼ cup | Parsley flakes |
| 16 ounces | Shredded mazzarella cheese |
| 1 pounds | Ground beef |
| 1 cup | Chopped celery |
| 2 cans | (6 oz) tomato paste |
| 2 cups | Water |
| 1 teaspoon | Salt |
| ½ teaspoon | Celery salt |
| ½ teaspoon | Oregano |
| ½ teaspoon | Garlic powder |
SAUCE
Combine spaghetti, eggs, parmesan cheese and parsley. In two greased 11 x 7 inch baking dishes, layer half of the spaghetti and half the mozarella cheese cheese, repeat layers. Bake at 350 degrees for 20 minutes.
Sauce: Brown meat, drain. Add celery; cook until celery is tender. Stir in tomato paste, water and seasonings. Simmer appx. 15 minutes. Cut baked spaghetti into squares and serve with sauce. Makes appx. 16 servings Posted to EAT-L Digest 17 Apr 97 by Nancy Bruce <NLB44@...> on Apr 18, 1997