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SPAGHETTI PIE

6 oz. spaghetti
2 Tbsp. butter or margarine
1 c. cream-style cottage
cheese
1/2 c. shredded Mozzarella
cheese
1/3 c. grated Parmesan cheese
2 well beaten eggs

Meat Filling:
1 lb. ground beef or Italian
sausage
1/2 c. chopped onion
1/4 c. chopped green pepper
1 (6 oz.) can tomato paste
1 (8 oz.) can undrained
tomatoes, cut fine
1 tsp. sugar
1 tsp. crushed basil
1 tsp. garlic salt

Cook beef or sausage, onion and pepper until meat is
brown; drain. Stir in tomatoes, tomato paste, sugar, basil and
garlic salt. Cook spaghetti according to package directions.
Drain. Combine spaghetti, butter, Parmesan cheese and eggs.
Press into buttered 10-inch pie plate. Spread cottage cheese
over spaghetti crust. Fill with meat filling. Bake, uncov-
ered, in 350 degrees oven for 20 to 25 minutes or until heated.
Sprinkle with Mozzarella. Bake 5 minutes or until cheese
melts. Let stand 5 minutes. Serves 6. Contains 421 calories
per serving.

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