Prep 25 mins
Cook 20 mins
For the spaghetti crust, use 2 forks, a rubber spaula, or a wooden spoon to firmly press the spaghetti mixture evenly onto the bottom and up the sides of the pie plate. Build the edges high enough to hold all the filling.
- 4 ounces spaghetti
- 1 egg (beaten)
- 1 tablespoon light margarine
- 1⁄4 cup parmesan cheese (grated)
- 1 cup low fat cottage cheese
- 3⁄4 lb extra lean ground beef
- 1⁄2 cup onion (chopped)
- 1⁄2 cup green pepper (chopped)
- 2 teaspoons garlic (minced)
- 1⁄2 teaspoon fennel seed (optional)
- 8 ounces tomato sauce
- 1 teaspoon dried oregano (ground)
- 1⁄2 cup low fat mozzarella (shredded)
- Preheat oven to 350 degrees.
- Cook pasta in unsalted water for approx 10-12 mins, just till tender. Drain well, and return to saucepan & stir in margarine till melted. Stir in egg, & parm.
- Spray a 9" pie plate with cooking spray, coting. Press spaghetti mixture on the bottom & up the sides of the pie plate, forming a crust. Spread cottage cheese over crust.
- Cook beef, onion, green pepper, garlic, and fennel seed, till onion is tender and meat is NO longer pink. Drain & stir in tomato sauce and oregano; heat through. Spread meat mixture over cottage cheese. Sprinkle mozz atop meat mixture.
- Bake uncovered, for 20-25 minutes or till bubbly.
We loved this! To be honest, I'd rather make up one of these than spend a lot of time on layering a lasagna! I had to sub for the green pepper, didn't realize I was out, and came up with a small 4oz can of diced green chilies. No doubt the flavor of the dish was altered, but I know I can give it 5 stars when at the dinner table we are already talking about the next time I make it, which will be with green peppers. Either way, it's delish! We enjoyed having a light & simple red sauce that didn't overpower the other components. I especially liked that I could make this ahead. Today I refrigerated it til dinnertime & then baked it 25 minutes with foil & then 10 minutes without. But I could easily make a double/triple batch & freeze several pie plates at a time for OAMC. I will be keeping this recipe close. Thanks for sharing "Diva D! Made for Fall 2008 PAC-O.