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Spaghetti Pie Recipe

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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

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6 Servings
Prep: 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 cup (8 ounces) 4% cottage cheese
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
1/2 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. Spoon 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.

Spaghetti Pie published in Country Ground Beef , p60

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