Spaghetti Pie
Contributor: Debbie Fowler
2002 Cowley Cookbook
6 ounces spaghetti
2 T butter or margarine
1/3 cup grated Parmesan cheese
2 well-beaten eggs
1 cup cottage cheese (o ounces)
1 lb ground beef or bulk pork sausage
1/2 cup chopped onion
1/4 cup chopped green pepper
1-8 ounce can tomatoes, cup up
1-6 ounce can tomato paste
1 tsp sugar
1 tsp. dried oregano, crushed
1/2 tsp. garlic salt
1/2 cup shredded mozzarella cheese (2 ounces)
Cook spaghetti according to package directions; drain (should have about 3 cups spaghetti). Stir butter or margarine into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a “crust” in a buttered 10-inch pie plate. Spread cottage cheese over bottom of spaghetti crust.
In skillet, cook ground beef or pork sausage, onion and green pepper until vegetables are tender and meat is browned. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt; heat through.
Turn meat mixture into spaghetti crust. Bake, uncovered, in 350 degree oven for 20 minutes. Sprinkle the mozzarella cheese on top. Bake 5 minutes longer or until cheese melts. Makes 6 servings.