6 oz. spaghetti
2 Tbsp. butter or margarine
1/3 c. grated Parmesan cheese
2 well-beaten eggs
1 c. cottage cheese (8 oz.)
1 lb. ground beef or bulk pork sausage
1/2 c. chopped onion
1/4 c. chopped green pepper
1 8-oz. can (1 cup) tomatoes, cut up
1 6-oz. can tomato paste
1 tsp. sugar
1 tsp. dried oregano, crushed
1/2 tsp. garlic salt
1/2 c. shredded mozzarella cheese (2 oz.)
Cook spaghetti according to package directions; drain (should have
about 3 cups of spaghetti). Stir butter or margarine into hot
spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti
mixture into a "crust" in a buttered 10-inch pie plate. Spread
cottage cheese over bottom of spaghetti crust.
In skillet, cook ground beef or pork sausage, onion, and green
pepper until vegetables are tender and meat is browned. Drain
excess fat. Stir in undrained tomatoes, tomato paste, sugar,
oregano, and garlic salt; heat through.
Turn meat mixture into spaghetti crust. Bake, uncovered, at 350 for
20 minutes. Sprinkle the mozzarella cheese on top. Bake 5 minutes
longer or until cheese melts. Makes 6 servings.
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