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Spaghetti Pie

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Spaghetti Pie

6
1/2
ounces
baked
Empty Term.
2
1/2
Tbsp
melted
Butter, Salted
2
1/3
whole
beaten
Parmesan Cheese
Eggs
1/2
bag
baked
Empty Term.
1/3
cup
baked
Empty Term.
1
1/2
pounds
ground
Empty Term.
1/2
cup
chopped
Empty Term.
1/4
cup
diced
Empty Term.
8
1/2
ounces
baked
Empty Term.
6
1/2
ounces
baked
Empty Term.
1
1/2
tsp
baked
Empty Term.
1
1/2
tsp
baked
Empty Term.
1/2
tsp
baked
Empty Term.
1
1/2
cups
baked
Empty Term.
1/2
cup
shredded
Empty Term.
Prep Time:
25
Cooking Time:
30

1. Mix butter, eggs and parmesan cheese. Add spaghetti and toss to coat. Press into a 10′ pie plate to form a crust.

2. Brown ground beef and onions. Add green pepper, diced tomatoes, tomato paste, sugar, oregano and garlic powder. Heat thoroughly.

3. Spread cottage cheese into pie crust. Pour meat sauce over cottage cheese. Bake at 350 for 20 minutes.

4. Sprinkle center section with mozzarella cheese then bake for 5 minutes longer or until cheese melts.

Notes:

The dish reheats well.

submitted by Deana-Mark Correa

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