Spaghetti Pie
Ready In: 20 mins
Serves: 6
Ingredients
- 1 (6 ounce) package spaghetti (we use lower carb spaghetti from Mission)
- 2 well beaten eggs
- 2 tablespoons butter or 2 tablespoons margarine (butter preferred)
- 1⁄2 cup grated parmesan cheese
- 1 (8 ounce) container ricotta or small curd cottage cheese
- 1⁄2 teaspoon brown sugar
- 1 lb lean ground beef or 1 lb Italian sausage
- 1⁄2 cup chopped onion
- 1⁄4 cup chopped green pepper ((or red/yellow/orange bell peppers if you don't like green))
- 1 (8 ounce) can chopped tomatoes
- 1 (6 ounce) can tomato paste
- 1 teaspoon crushed dried oregano, or basil, or both, to taste
- 2 cloves garlic, to taste
- 1⁄2 cup mozzarella cheese
Directions
- Cook the spaghetti according to directions on package and drain.
- Stir butter, parmesan, cheese, and eggs in hot spaghetti.
- Form mixture into a "crust" in a buttered 10" pie plate.
- Spread cottage cheese over bottom of spaghetti crust.
- In skillet, cook ground beef or sausage, onion, and pepper until vegetables are tender and meat is browned.
- Drain excess fat.
- Stir in undrained tomatoes, brown sugar, oregano, garlic, and tomato paste and heat.
- Season to taste with salt and freshly ground pepper, then transfer meat mixture into spaghetti crust.
- Bake uncovered in 350 degrees for 20 minutes.
- Sprinkle mozarella cheese on top.
- Bake for another 5 minutes or until cheese is melted.
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