Spaghetti Pie

Adapted from

6 oz. whole wheat spaghetti
2 Tbsp. butter
1/3 c. grated Parmesan cheese
2 eggs, beaten
1 lb. lean ground beef (or 1 lb. ground turkey sausage)

1/2 c. chopped onion

1/2 c. chopped bell pepper, any color

1 clove garlic, minced

1 (14.5 oz) can diced tomatoes

1 (6 oz) can tomato paste

1 tsp. white sugar

1 tsp. dried oregano

1 c. fat-free cottage cheese

1/2 c. shredded mozzarella cheese

Preheat the oven to 350 degrees F. Cook spaghetti according to package directions. Drain. Stir in margarine, Parmesan cheese, and eggs while spaghetti is hot. Press spaghetti mixture into a greased 10-inch pie plate to form a crust.

In a skillet, cook the beef, onion, bell pepper, and garlic. Drain any fat and stir in the undrained tomatoes, tomato paste, sugar, and oregano. Heat through. 

Spread the cottage cheese over the spaghetti crust then pour in the beef and tomato mixture. Bake for 20 minutes. Cover with mozzarella cheese and bake for 5 minutes longer, until the cheese melts.

Servings: 6 per original recipe