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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
4 ounces spaghetti, uncooked |
1 egg, beaten |
1/4 cup nonfat parmesan cheese |
8 ounces extra lean beef, ground |
1/2 cup onion, chopped |
1/2 cup green pepper, chopped |
1/2 teaspoon fennel seed, crushed |
1 clove garlic, minced |
8 ounces tomato sauce, canned |
1 teaspoon oregano, crushed |
1 cup low fat cottage cheese |
1/2 cup lowfat mozzarella cheese, shredded |
Directions:
1. Cook spaghetti for 10 to 12 minutes or until tender but still firm.
2. Drain well.
3. Return spaghetti to saucepan.
4. Stir in egg and Parmesan cheese. In a medium skillet, cook ground beef, onion, green pepper, garlic and fennel till meat is browned and onion is tender.
5. Drain fat. Stir in tomato sauce and oregano; heat through.
6. Spray a 9 pie plate with nonstick cooking spray.
7. Press spaghetti mixture onto bottom and up sides of pie plate, forming a crust. Spread cottage cheese on bottom and up sides of crust. Spread meat mixture over cottage cheese. Sprinkle with mozzarella cheese. Bake 350 for 20 to 25 minutes or till bubbly.
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