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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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 Ingredients:
crust: |
7 ounces uncooked spaghetti |
2 tablespoons butter |
1/3 cup grated parmesan cheese |
2 eggs, beaten |
filling: |
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 cup (8 ounces) 4% cottage cheese |
1/2 cup shredded part-skim mozzarella cheese |
Directions:
1. 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.
2. 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. Spread cottage cheese evenly over crust. Spoon ground beef mixture over cottage cheese layer.
3. 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.
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