Rich Spaghetti Pie
|Spaghetti||6 Ounce, cooked and drained|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Eggs||2 , well beaten|
|Cottage cheese||1 Cup (16 tbs)|
|Ground beef||1 Pound|
|Chopped green bell pepper||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned diced tomatoes||8 Ounce|
|Canned tomato paste||8 Ounce|
|Garlic salt||1⁄2 Teaspoon|
|Shredded mozzarella cheese||1⁄2 Cup (8 tbs)|
Stir the butter into the hot spaghetti in a large bowl.
Stir in the Parmesan cheese and eggs.
Press the spaghetti mixture into a buttered 10 inch pie plate, forming into a shell.
Spread the cottage cheese over the bottom of the shell.
Brown the ground beef with the bell pepper and onion in a skillet, stirring until beef is crumbly; drain.
Stir in the undrained tomatoes, tomato paste, sugar, oregano and garlic salt; heat through.
Spoon the ground beef mixture into the spaghetti shell.
Bake, uncovered, at 350 degrees for 20 minutes.
Sprinkle with mozzarella cheese.
Bake for 5 minutes longer or until cheese melts.