Spaghetti Pie
Yield
4 servingsPrep
10 minCook
50 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
spaghetti
|
|
| 2 | tablespoons |
butter
|
|
| ⅓ | cup |
Parmesan cheese
|
|
| 2 | large |
eggs
well beaten |
|
| 1 | pound |
beef
ground |
|
| 1 | can |
tomatoes
|
*
|
| 1 | can |
tomato paste
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | teaspoon |
oregano
|
|
| ½ | teaspoon |
garlic salt
|
|
| 1 | cup |
cottage cheese
|
*
|
| 1 | each |
eggs
|
|
| ¼ | cup |
bread crumbs
|
|
| ⅛ | cup |
spinach
drained |
|
| 1 | cup |
mozzarella cheese
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
spaghetti
|
|
| 3E+1 | ml |
butter
|
|
| 79 | ml |
Parmesan cheese
|
|
| 2 | large |
eggs
well beaten |
|
| 453.6 | g |
beef
ground |
|
| 1 | can |
tomatoes
|
*
|
| 1 | can |
tomato paste
|
|
| 5 | ml |
sugar
|
|
| 5 | ml |
oregano
|
|
| 2.5 | ml |
garlic salt
|
|
| 237 | ml |
cottage cheese
|
*
|
| 1 | each |
eggs
|
|
| 59 | ml |
bread crumbs
|
|
| 3E+1 | ml |
spinach
drained |
|
| 237 | ml |
mozzarella cheese
shredded |
*
|
Directions
Cook and drain spaghetti (3¼ cup cooked).
Stir butter, parmesan cheese, and eggs into hot spaghetti.
Form into a crust in a buttered 10-inch pie plate.
Cook beef and onion until meat is browned; drain fat.
Stir in tomatoes, tomato paste, sugar, oregano and garlic; heat.
Mix in separate bowl cottage cheese, egg, bread crumbs, spinach, and ½ of the mozzarella cheese.
Spread over spaghetti. Top pie with tomato mixture.
Bake at 350℉ (180℃) for 20 minutes. Top with remaining mozzarella and bake for 10 minutes longer.
