Spaghetti Pie

Recipe Ingredients

6 oz	170g	Cut spaghetti or elbow mac -
		Cooked according to package-
		Directions
2 tablespoons	30ml	Butter or margarine
1/3 cup	48g / 1.7oz	Parmesan cheese
2		Eggs - beaten
1 lb	454g / 16oz	Ground beef
1/2 cup	31g / 1.1oz	Chopped onion
1/4 cup	36g / 1.3oz	Chopped green pepper
16 oz	454g	Tomatoes - cutup, with liquid
6 oz	170g	Tomato paste
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Dried oregano
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Garlic powder
1 cup	146g / 5.1oz	Cottage cheese
1/2 cup	73g / 2.6oz	Mozzarella cheese

Recipe Instructions

To cooked spaghetti add margarine, parmesan and eggs. Coat two 9" pie pans with vegetable no-stick cooking spray. Place half the mixture into each pan. Form a nest by pressing pasta mixture up the sides and across the bottom. In a skillet, brown meat and drain the fat. Add onions and green pepper, and cook until tender. Add tomatoes, tomato paste, sugar, oregano, salt and garlic powder. Blend well. Top each spaghetti nest with half the cottage cheese, then half the beef mixture. Cover pans loosely with foil. At this point pies will freeze well. To continue cooking (either immediately or after thawing), bake with foil covering at 350 deg f for one hour. Uncover and sprinkle half the mozzarella cheese over each pie. Bake for another 5 minutes. Cut like a pie, each pan serves 6.

Source:
Anita A. Matejka

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