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