| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs, Meats |
|
Casserole |
6 |
Servings |
INGREDIENTS
| 1/2 |
pk |
(1-lb) spaghetti; uncooked |
| 1 |
tb |
Vegetable oil |
| 1/3 |
c |
Grated Parmesan cheese |
| 2 |
|
Eggs; beaten |
| 1 |
ct |
(8-oz) cottage cheese |
| 1/2 |
lb |
Ground beef or pork sausage |
| 1/2 |
c |
Chopped onion |
| 1/4 |
c |
Chopped green pepper |
| 1 |
cn |
(14.5-oz) stewed tomatoes; drained and cut up |
| 1 |
cn |
(6-oz) tomato paste |
| 1 |
ts |
Dried oregano leaves; crushed |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
Ground black pepper |
| 1/4 |
ts |
Salt (optional) |
| 1/2 |
c |
Shredded Mozzarella cheese |
INSTRUCTIONS
Preapare shaghetti according to package directions; drain. In large bowl,
toss spaghetti with oil; reserve 1 cup spaghetti for filling. Toss
remaining spaghetti with parmesan cheese and egs. Turn into 10-inch pie
plate. Press spaghetti mixture into bottom and up sides of pie plate to
form a crust. Evenly spread cotage cheese over bottom of spaghetti crust.
Set aside. In medium skillet, saute ground beef, onion and green pepper
until meat is brown and crumbly. Drain excess fat.
Stir in stewed tomatoes, tomato paste, oregano, garlic powder, pepper,
salt, if desired, and reserved spaghetti. Heat thoroughly. Spoon meat
mixture over cottage cheese. Cover loosely with greased foil. Bake in
preheated 350 degree oven for 20 minutes. Sprinkle with mozzarella cheese;
continue baking for 8-10 minutes or until cheese is melted. Refrigerate
leftovers.
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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