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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I received this recipe years ago at a party. When I try a new recipe and like it, I write the date, who was at the meal and any comments about the dish right on the card. That makes it fun when I go back through my recipes later. Ingredients:
2 eggs |
1-1/2 cups cooked spaghetti |
4 tablespoons grated parmesan cheese, divided |
1 tablespoon butter, melted |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
3/4 cup 4% cottage cheese |
1 cup pizza sauce |
1/2 cup finely shredded carrot |
1/4 cup chopped fresh mushrooms |
1 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/4 teaspoon garlic powder |
1/2 cup shredded part-skim mozzarella cheese |
Directions:
1. In a bowl, beat one egg. Stir in the spaghetti, 2 tablespoons Parmesan cheese and butter; mix well. Spread onto the bottom and up the sides of a greased 9-in. pie plate. Spread spinach over top.
2. In a bowl, lightly beat the remaining egg. Stir in cottage cheese and remaining Parmesan. Spread over spinach. Combine pizza sauce, carrot, mushrooms, oregano, basil and garlic powder; pour over cottage cheese mixture.
3. Bake, uncovered, at 350° for 25-30 minutes. Sprinkle with mozzarella cheese; bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting. Yield: 6 servings.
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