Tuesday, January 6, 2009
This is a yummy change for spaghetti....the "crust" and cottage cheese really make it. This is a doubled-ish recipe as I found it easier to just use a pound of hamburger, a jar of sauce, and more noodles, and then I just freeze one of the "pies" for later. Enjoy!
8 oz dried spaghetti
2 Tbs butter
2 beaten eggs
1/2 cup grated Parmesan cheese
1 lb ground beef
2 cloves garlic, minced (or garlic seasoning in the sauce)
1 cup chopped onion (1 onion)
1 cup chopped green sweet pepper (optional....I've never had one on hand when making)
1 jar spaghetti sauce
Seasonings of choice for sauce (garlic, italian seasoning, salt, pepper, sugar.....)
2 cups low fat cottage cheese
1 cup shredded mozzarella cheese
Cook spaghetti and drain (I like to break mine into pieces first). Return to pan and stir in butter till melted. Stir in egg and parmesan cheese.
Meanwhile, cook ground beef, onion, sweet pepper, and garlic, seasoning the meat with salt and pepper. Drain fat. Stir in spaghetti sauce and seasonings to taste. Heat through.
Spray two 9-inch pie plates with non-stick coating. Press spaghetti mixture onto bottom and up sides of pie plates, forming a crust. Spread cottage cheese on bottom and up sides of crusts. Spread meat mixture over cottage cheese. Sprinkle with shredded mozzarella cheese.
Bake in a 350 oven for 20-25 minutes or till bubbly.