THE BEST SPAGHETTI PIE

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This is my new favorite and my family goes ga-ga for it. A dinner pie made from a spaghetti/Parmesan pie crust filled with meat and cheese. YUMMY. It's the cottage cheese that makes it great. For some reason my husband hates cottage cheese but loves this. I got this recipe from an OAMC cookbook.

Provided by MoMMiKiTT

Categories     One Dish Meal

Time 1h15m

Yield 2 pies, 10 serving(s)

Number Of Ingredients 12

12 ounces dry spaghetti noodles
4 tablespoons butter
1 cup parmesan cheese
4 well beaten eggs
1 lb ground beef
1/2 cup chopped onion
1 (16 ounce) can undrained Italian-style stewed tomatoes
2 (6 ounce) cans tomato paste
2 teaspoons sugar
1 garlic clove (to taste)
2 cups cottage cheese
1 cup shredded cheese

Steps:

  • Cook spaghetti al dente , drain.
  • stir butter into hot noodles.
  • stir in Parmesan cheese and eggs.
  • Use mixture to form crust on bottom of two buttered pie tins or one 9x13 buttered casserole dish.
  • Cook brown meat and onions until meat is browned. Drain.
  • Add tomatoes, tomato paste, suger, and garlic. (plus any other spices you would like for taste).
  • heat.
  • Spread cottage cheese over spaghetti crust.
  • top with meat mixture.
  • Sprinkle grated cheese on top.
  • Bake covered for 35-40 minute at 350. ( if you want to freeze to eat for a later date, just skip baking, wrap with aluminum foil and freeze. when ready to cook, thaw first and then follow baking directions).
  • Remove foil and bake 5 more minutes or until cheese is lightly browned.

Nutrition Facts : Calories 466.7, Fat 21.7, SaturatedFat 11, Cholesterol 150, Sodium 908.4, Carbohydrate 39.5, Fiber 3.3, Sugar 8.6, Protein 28.8

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