Sausage And Mushroom Pasta Pie
|Spaghetti||4 Ounce (Packaged)|
|Egg||1 , beaten|
|Grated parmesan cheese/Romano cheese||1⁄3 Cup (5.33 tbs)|
|Creamed cottage cheese||1 Cup (16 tbs)|
|Snipped fresh parsley||1 Tablespoon|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Bulk italian sausage/Pork sausage||12 Ounce|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||14 Cup (224 tbs)|
|Meatless spaghetti sauce||1 Cup (16 tbs)|
|Garlic powder||1⁄4 Teaspoon|
|Grated parmesan cheese/Romano cheese||1 Tablespoon|
|Shredded mozzarella cheese||1⁄2 Cup (8 tbs)|
For crust: Cook spaghetti according to package directions.
In medium mixing bowl combine 1 egg, 1/3 cup Parmesan cheese and margarine.
Stir in hot spaghetti.
Press mixture evenly into bottom and up sides of greased 9-inch pie plate.
For filling: In small mixing bowl stir together 1 egg, cottage cheese and parsley.
Spread mixture evenly over crust.
Sprinkle with mushrooms.
In large skillet cook sausage, onion and green pepper until sausage no longer is pink.
Stir in spaghetti sauce and garlic powder.
Spoon meat mixture over cottage cheese mixture.
Sprinkle with 1 tablespoon Parmesan cheese.
Bake in 350°F convection oven on rack #2 or #3 offset for 20 to 25 minutes (or bake in preheated 350°F radiant bake oven 23 to 25 minutes) or until filling is heated through.
Sprinkle with mozzarella cheese.
Let stand 5 minutes.
Cut into wedges.