Spaghetti Pie II Chef John Recipes
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| Spaghetti Pie II |
"An easy baked pasta dish. Great for potluck dinners. Freezes well."
Ingredients :
- 1 (6 ounce) package spaghetti
- 2 tablespoons butter
- 1/3 cup grated Parmesan cheese
- 2 eggs, beaten
- 1 pound lean ground beef
- 1/2 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1 clove garlic, minced
- 1 (14.5 ounce) can diced tomatoes
- 1 (6 ounce) can tomato paste
- 1 teaspoon white sugar
- 1 teaspoon dried oregano
- 1 cup cottage cheese
- 1/2 cup shredded mozzarella cheese
Instructions :
| Prep : | Cook : 6M | Ready in : |
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- Cook and drain spaghetti. Stir in margarine, parmesan cheese and eggs, while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 10 inch pie plate.
- Preheat oven to 350 degrees F (175 degrees C).
- In a skillet cook the beef, onion, green pepper and garlic. Drain off the fat and stir in the undrained tomatoes, tomato paste, sugar and oregano. Heat through.
- Spread cottage cheese over the spaghetti crust then pour in the beef and tomato mixture.
- Bake at 350 degrees F (175 degrees C) for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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