|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Nonstick spray coating||1|
|Low fat cottage cheese||1 Cup (16 tbs)|
|Lean ground beef/Turkey||1⁄2 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Fennel seed||1⁄2 Teaspoon|
|Canned tomato sauce||8 Ounce (1 Can)|
|Dried oregano||1 Teaspoon, crushed|
|Shredded part skim mozzarella cheese||1⁄2 Cup (8 tbs)|
In a saucepan cook spaghetti in a large amount of boiling unsalted water for 10 to 12 minutes or just till tender.
Return to saucepan and stir margarine into hot pasta till melted.
Stir in egg and Parmesan cheese.
Spray a 9 inch pie plate with nonstick spray coating.
Press spaghetti mixture onto the bottom and up the sides of the pie plate, forming a crust.
Spread cottage cheese over crust.
In a skillet cook beef or turkey, onion, green pepper, garlic, and fennel seed, if desired, till onion is tender and meat is no longer pink.
Drain off fat.
Stir in tomato sauce and oregano; heat through.
Spread meat mixture over cottage cheese.
Sprinkle mozzarella atop meat mixture.
Bake, uncovered, in a 350° oven for 20 to 25 minutes or till bubbly.