Category, , ,
Yields4 Servings
 6 oz spaghetti, vermicelli or angel hair pasta
 2 tbsp margarine
 ⅓ cup grated parmesan cheese
 2 well-beaten eggs
 1 cup cottage cheese
 1 lb ground beef
 ½ cup chopped onion (or to taste)
 8 oz canned diced tomatoes
 6 oz canned tomato paste
 1 tsp sugar
 1 tsp oregano
 ½ tsp garlic salt
 4 oz shredded mozzarella
1

Cook the pasta according to package directions; drain. Stir margarine into hot pasta. Stir in parmesan cheese and eggs. Form pasta mixture into a “crust” in a buttered 10” pie plate.

2

Spread cottage cheese over bottom of spaghetti crust.

3

In a skillet or saucepan, cook ground beef and onion until tender and meat is browned. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt; heat through.

4

Turn meat mixture into pasta crust. Bake, uncovered, in 350°F oven for 20 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese melts.

Ingredients

 6 oz spaghetti, vermicelli or angel hair pasta
 2 tbsp margarine
 ⅓ cup grated parmesan cheese
 2 well-beaten eggs
 1 cup cottage cheese
 1 lb ground beef
 ½ cup chopped onion (or to taste)
 8 oz canned diced tomatoes
 6 oz canned tomato paste
 1 tsp sugar
 1 tsp oregano
 ½ tsp garlic salt
 4 oz shredded mozzarella

Directions

1

Cook the pasta according to package directions; drain. Stir margarine into hot pasta. Stir in parmesan cheese and eggs. Form pasta mixture into a “crust” in a buttered 10” pie plate.

2

Spread cottage cheese over bottom of spaghetti crust.

3

In a skillet or saucepan, cook ground beef and onion until tender and meat is browned. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt; heat through.

4

Turn meat mixture into pasta crust. Bake, uncovered, in 350°F oven for 20 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese melts.

Notes

Spaghetti Pie
IngredientsDirections