Easy Spaghetti Pie
TOTAL TIME: Prep: 20 min. Bake: 25 min.
YIELD: 6 servings.
Here's a nice change of pace from traditional spaghetti. The spaghetti noodle crust makes a pretty presentation.—Ruth Andrewson, Leavenworth, Washington
Ingredients
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6 ounces spaghetti
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2 tablespoons butter
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2 large eggs, beaten
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1/2 cup grated Parmesan cheese
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1 cup 4% cottage cheese
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1 pound lean ground beef (90% lean)
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1/2 cup chopped onion
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1/4 cup chopped sweet red pepper
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1 cup canned diced tomatoes, undrained
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1 can (6 ounces) tomato paste
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1 teaspoon sugar
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1 teaspoon dried oregano
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1/2 teaspoon garlic salt
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1/2 cup shredded part-skim mozzarella cheese
Directions
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1.
Cook spaghetti according to package directions; drain and place in bowl. Add the butter, eggs and Parmesan cheese; mix well.
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2.
Spread over the bottom and up the sides of a greased 10-in. deep-dish pie plate. Spoon cottage cheese into crust; set aside.
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3.
In a large skillet, cook the beef, onion and red pepper over medium heat until meat is no longer pink; drain.
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4.
Stir in the tomatoes, tomato paste, sugar, oregano and garlic salt. Spoon over cottage cheese. Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese; bake for 5 minutes or until cheese is melted. Cut into wedges.
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