Spaghetti Pie

PostDateIcon August 6th, 2009 | PostAuthorIcon Author: admin

Back to school, boohoo.  On the bright side, my friends and I will probably start our weekly meal exchange soon.  Here’s a recipe that easily triples and freezes – perfect to keep a few in freezer for sharing or serving on those crazy-busy school nights.  I just put it straight from freezer to oven.  Go ahead and put the cheese on top before your freeze.  To bake from frozen, keep it covered with foil for about 30 minutes in the 350-degree oven, and then uncover and give it a few more minutes to brown up the cheese a bit.

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Ingredients

  1. 8 ounces spaghetti
  2. 2 tablespoons butter or margarine
  3. 2 eggs — beaten
  4. 1/2 cup grated Parmesan cheese
  5. 1 cup cottage cheese, low fat
  6. 1 pound ground beef or sausage
  7. 1/2 cup chopped onions
  8. 1/4 cup chopped red bell pepper
  9. 14-oz jar of spaghetti sauce (or homemade if you are industrious!)
  10. 1/2 cup shredded low fat mozzarella cheese

Instructions

  1. Cook spaghetti according to package directions omitting salt and fat; drain and place in bowl.
  2. Add butter, eggs, and Parmesan cheese; mix well. Spread over bottom and up the sides of a greased 10″ deep dish pie plate. Spoon cottage cheese in “crust”; set aside.
  3. In a skillet, brown ground beef and onion until beef is brown; drain. Stir in spaghetti sauce.  Spoon over the cottage cheese mixture.
  4. Bake, uncovered, at 350 F. for 20 minutes.
  5. Sprinkle with mozzarella cheese; return to oven for 5 minutes or until cheese melts.  Cut into wedges.

Serves 6.

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