Monday, July 23, 2007
Serving Size : 6
Categories : Pasta
6 ounces spaghetti
2 tablespoons butter
2 eggs -- beaten
1/2 cup Parmesan cheese -- grated
1 cup cottage cheese
1 pound ground beef
1/2 cup onion -- chopped and blanched
1/4 cup sweet red pepper -- OPTIONAL chopped and blanched
8 ounces tomatoes, canned -- (8 ounces) cut up
6 ounces tomato paste -- (6 ounces)
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon garlic salt
1/2 cup mozzarella cheese -- shredded
Cook spaghetti according to package directions; drain and place in bowl.
Add butter, eggs and Parmesan cheese; mix well.
Spread over the bottom and up the sides of a greased 10-in. deep-dish pie plate.
Spoon cottage cheese into crust; set aside. In a skillet, brown beef, onion and red pepper until beef is browned; drain.
Stir in tomatoes, tomato paste, sugar, oregano and garlic salt.
Spoon over cottage cheese.
Bake, uncovered, at 350° for 20 minutes.
Sprinkle with mozzarella cheese; return to the oven for 5 minutes or until cheese is melted. Cut into wedges.