6 oz Cut spaghetti or elbow mac – 16 oz Tomatoes, cutup, with liquid
Cooked according to package- 6 oz Tomato paste
Directions 1 ts Sugar
2 tb Butter or margarine 1 ts Dried oregano
1/3 c Parmesan cheese 1/4 ts Salt
2 Eggs, beaten 1/4 ts Garlic powder
1 lb Ground beef 1 c Cottage cheese
1/2 c Chopped onion 1/2 c Mozzarella cheese
1/4 c Chopped green pepper
To cooked spaghetti add margarine, parmesan and eggs. Coat two 9″ pie pans
with vegetable no-stick cooking spray. Place half the mixture into each
pan. Form a nest by pressing pasta mixture up the sides and across the
bottom. In a skillet, brown meat and drain the fat. Add onions and green
pepper, and cook until tender. Add tomatoes, tomato paste, sugar, oregano,
salt and garlic powder. Blend well. Top each spaghetti nest with half the
cottage cheese, then half the beef mixture. Cover pans loosely with foil.
At this point pies will freeze well. To continue cooking (either
immediately or after thawing), bake with foil covering at 350 deg f for
one hour. Uncover and sprinkle half the mozzarella cheese over each pie.
Bake for another 5 minutes. Cut like a pie, each pan serves 6.
Yields
12 servings