6 oz Spaghetti 8 oz Can tomatoes with liquid,
2 tb Butter Cut up
2 Eggs, beaten 6 oz Can tomato paste
1/2 c Grated Parmesan cheese 1 ts Sugar
1 c Cottage cheese 1 ts Dried oregano
1 lb Ground beef 1/2 ts Garlic salt
1/2 c Chopped onion 1/2 c Shredded mozzarella cheese
1/4 c Chopped sweet red pepper
Cook spaghetti according to package directions; drain and place in a
bowl. Add butter, eggs and Parmesan cheese; mix well. Spread over
the bottom and up the sides of a greased 10″ deep-dish pie plate.
Spoon cottage cheese into crust; set aside. In a skillet, brown
beef, onion and red pepper until beef is browned; drain. Stir in
tomatoes, tomato paste, sugar, oregano and garlic salt. Spoon over
cottage cheese. Bake, uncovered, at 350 degrees for 20 minutes.
Sprinkle with mozzarella cheese; return to the oven for 5 minutes or
until cheese is melted. Cut into wedges.
Serves: 6
Yields
1 servings