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Pasta Pie

Pasta Pie
This recipe came to me through a recipe exchange with a friend. It's our favorite way to do something different with pasta without a lot of fuss or exotic ingredients.—Mary Miller, Hopewell, Pennsylvania
6 ServingsPrep: 25 min. Bake: 25 min.

Ingredients

  • CRUST:
  • 7 ounces uncooked spaghetti
  • 2 tablespoons butter
  • 1/3 cup grated Parmesan cheese
  • 2 eggs, beaten
  • FILLING:
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic salt
  • 1 cup (8 ounces) 4% cottage cheese
  • 1/2 cup shredded part-skim mozzarella cheese

Directions

  • Cook spaghetti according to package directions; drain. Combine hot
  • spaghetti, butter, Parmesan cheese and eggs in a large bowl. Turn
  • into a greased 10-in. pie plate. Using your fingers, form a crust;
  • set aside.
  • In a skillet, cook beef, onion and green pepper over medium heat
  • until meat is no longer pink; drain. Stir in the tomatoes, tomato
  • paste, sugar, oregano and garlic salt; heat through. Spread cottage
© Taste of Home 2012

2 of 2

Pasta Pie (continued)

Directions (continued)

  • cheese evenly over crust. Spoon ground beef mixture over cottage
  • cheese layer.
  • Bake, uncovered, at 350° for 20 minutes or until set. Sprinkle
  • with mozzarella cheese. Bake 5 minutes longer or until cheese is
  • melted. Yield: 6 servings.
Nutrition Facts: 1 serving (1 piece) equals 433 calories, 17 g fat (9 g saturated fat), 135 mg cholesterol, 632 mg sodium, 39 g carbohydrate, 4 g fiber, 30 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2012