The novel spaghetti crust caused this main dish to become a "rage" recipe of the '70s. Readers requested it from us over and over, and shared it with many friends. It still remains one of our favorites.
- Makes: 6 servings
- Prep: 25 mins
- Bake: 25 mins 350°F
tablespoons margarine or butter
cup grated Parmesan cheese
pound lean ground beef or bulk pork sausage
cup chopped onion
cup chopped green sweet pepper
7 1/2 ounce can (1 cup) tomatoes, cut up
6 ounce can tomato paste
teaspoon dried oregano, crushed
teaspoon garlic salt
cup cream-style cottage cheese
ounces packaged dried spaghetti
cup shredded mozzarella cheese (2 ounces)
- Cook the spaghetti according to package directions; drain (should have about 3-1/4 cups cooked spaghetti). Stir margarine or butter into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a "crust" in a buttered 10-inch pie plate.
- In a large skillet cook the ground beef or pork sausage, onion, and sweet pepper until meat is brown and vegetables are tender. Drain well. Stir in the undrained tomatoes, tomato paste, sugar, oregano, and garlic salt. Heat through.
- Spread cottage cheese over spaghetti mixture in pie plate. Top with the meat mixture. Bake, uncovered, in a 350 degree F. oven for 20 minutes. Sprinkle the mozzarella cheese over the top. Bake about 5 minutes more or until mozzarella cheese melts. Makes 6 servings.
Nutrition Facts (Spaghetti Pie)
- Per serving:
- 414 kcal cal.,
- 18 g fat
- (7 g sat. fat,
- 62 mg chol.,
- 821 mg sodium,
- 33 g carb.,
- 3 g fiber,
- 30 g pro.
- Percent Daily Values are based on a 2,000 calorie diet