Ask, and ye shall provide…

I had many requests from yesterday’s post regarding spaghetti pie and the recipe. I didn’t post it at first since the original is a cut out from a magazine taped onto a recipe card, and then I photocopied it for my own using, but since so many of you asked nicely, I will type out the recipe… just for you! Because it’s THAT awesome.

Spaghetti Pie
From some magazine… some time ago

Ingredients
- 6 ounces spaghetti
- 2 tablespoons butter or margarine
- 1/3 cup grated parmesan cheese
- 2 well beaten eggs
- 1 cup cottage cheese (8 ounces)
- 1 pound ground beef/pork sausage/turkey
- 1/2 cup chopped onion
- 1/4 cup chopped green pepper
- 1 8-ounce can (1 cup) tomatoes, cut up
- 1 6-ounce can tomato paste
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic salt (I didn’t have, so I threw in a little garlic, and a little salt)
- 1/2 cup shredded mozzarella cheese (2 ounces)

Directions:
1. Preheat oven to 350. Cook the spaghetti according to package directions; drain (should have about 3 cups spaghetti). Stir butter/margarine into hot spaghetti. Stir in parmesan cheese and eggs. Form into a “crust” in a buttered 10″ pie plate. (I don’t butter it and it’s fine.) Spread cottage cheese over bottom of spaghetti crust.

2. In skillet cook ground meat, onion and green pepper till vegetables are tender and meat is browned. Drain off excess fat. Sit in undrained tomatoes, tomato paste, sugar, oregano and garlic salt; heat through.

No picture with the sauce, sorry!
3. Turn meat mixture into spaghetti crust. Bake, uncovered, in 350 oven for 20 minutes. Sprinkle the mozzarella cheese on top, bake for 5 more minutes or until cheese melts.

Add the cheese after… mmmm.
I hope all of you that wanted this recipe make it. Cause it’s seriously SO GOOD, and one of those dishes that tastes just as good, if no better, as leftovers. Too bad we just ordered Chinese food, or I’d have some leftovers for dinner right now! (Even though I already had it for lunch AND dinner yesterday.)

Enjoy