Mexicali Pasta Pie

Directions

Crumble ground meat into a 2-quart casserole.

Add onion.

Micro-cook, covered, on 100% power for 5 to 6 minutes, or until meat is no longer pink, stirring once to break up.

Drain off fat.

Stir in undrained tomatoes, tomato paste, flour, and seasoning.

Micro-cook, covered, on 100% power for 7 to 8 minutes or until mixture is thickened and bubbly, stirring once.

Set aside.

Stir together beaten eggs, hot cooked spaghetti, and butter/margarine.

Form spaghetti mixture in a “crust” in a greased 10-inch pie plate.

Cover with clear plastic wrap.

Micro-cook spaghetti crust on 50% power for 5½ to 5½ minutes or until crust is just set, giving dish a half-turn after 3 minutes.

Spoon cottage cheese over bottom of crust.

Spread meat mixture atop cottage cheese.

Micro-cook, uncovered, for 3 to 5½ minutes or until hot, giving dish a half-turn after 5½ minutes.

Sprinkle with topping; let stand 5 minutes.

Cut into wedges to serve.