Spaghetti Pie Recipe
Ingredients
| Spaghetti | 6 Ounce | |
| Butter/Margarine | 2 Tablespoon | |
| Eggs | 2 , beaten | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
| 1 cup cream-style cottage cheese | ||
| 1 pound ground beef or bulk pork sausage | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| 1 8-ounce can tomatoes, cut up | ||
| Tomato Paste | 1 6 Ounce | |
| Sugar | 1 Teaspoon | |
| Dried oregano | 1 Teaspoon, crushed | |
| Garlic salt | 1/2 Teaspoon | |
| Shredded mozzarella cheese | 1/2 Cup (16 tbs) | |
Directions
Cook spaghetti according to package directions; drain (should have about 3 cups).
Stir butter or margarine into hot spaghetti; stir in beaten eggs and Parmesan cheese.
Form spaghetti mixture into a "crust" in a greased 10-inch pie plate.
Spread with cottage cheese.
In skillet cook ground meat, onion, and green pepper till meat is brown and vegetables are tender.
Drain off fat.
Stir in undrained tomatoes, tomato paste, sugar, oregano, and garlic salt; heat through.
Turn meat mixture into spaghetti crust.
Bake, uncovered, at 350° for 20 minutes.
Sprinkle with mozzarella cheese; bake till melted, about 5 minutes.
Stir butter or margarine into hot spaghetti; stir in beaten eggs and Parmesan cheese.
Form spaghetti mixture into a "crust" in a greased 10-inch pie plate.
Spread with cottage cheese.
In skillet cook ground meat, onion, and green pepper till meat is brown and vegetables are tender.
Drain off fat.
Stir in undrained tomatoes, tomato paste, sugar, oregano, and garlic salt; heat through.
Turn meat mixture into spaghetti crust.
Bake, uncovered, at 350° for 20 minutes.
Sprinkle with mozzarella cheese; bake till melted, about 5 minutes.
Chef
