SPAGHETTI PIE
Looks great baked in a deep dish pie pan, but if you don’t have one, a 9x13 pan works well.
Ingredients
6 oz spaghetti (about 3 cups or so cooked)
1/3 cup Parmesan cheese
2 eggs, beaten lightly
2 tablespoons butter
1 pound lean ground beef
1 small onion, chopped
1 medium bell pepper, chopped (optional but good)
2 nice cloves garlic, minced - a good 2 teaspoons or more
1 can diced tomatoes - I used fire roasted
6 oz can tomato paste
1 teaspoon dried oregano
1 cup cottage cheese
1 cup Mozzarella, shredded
Instructions
Preheat the oven to 350 degrees. Spray a deep dish, 10” pie plate or 9x13 pan.
Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, Drain and return to the pot.
Stir Parmesan cheese, beaten eggs, and 2 tablespoons butter into hot spaghetti until well combined. Form spaghetti mixture into a crust in the prepared pie plate and set aside.
Cook beef, onion, bell pepper, and garlic until beef is browned. Drain off fat and stir in undrained tomatoes, tomato paste and oregano. Cook, stirring occasionally, until heated through.
Spread cottage cheese over spaghetti crust, then pour in beef-tomato mixture.
Bake for 20 minutes. Sprinkle mozzarella cheese on top and bake until cheese melts, about 5 minutes.