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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Here's a nice change of pace from traditional spaghetti. The spaghetti noodle crust makes a pretty presentation.Ruth Andrewson, Leavenworth, Washington Ingredients:
6 ounces spaghetti |
2 tablespoons butter |
2 eggs, beaten |
1/2 cup grated parmesan cheese |
1 cup (8 ounces) 4% cottage cheese |
1 pound ground beef |
1/2 cup chopped onion |
1/4 cup chopped sweet red pepper |
1 cup canned 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:
1. Cook spaghetti according to package directions; drain and place in bowl. Add the butter, eggs and Parmesan cheese; mix well.
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.
3. In a large skillet, cook the beef, onion and red pepper over medium heat until meat is no longer pink; drain.
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. Yield: 6 servings.
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