Ingredients
6
6 servings
- •butter for greasing
- •1 (6 ounce) package spaghetti
- •0.33333331346512 cup grated Parmesan cheese
- •2 eggs, beaten
- •2 tablespoons butter
- •1 pound lean ground beef
- •0.5 cup chopped onion
- •0.25 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
- •0.5 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch pie plate with 1 tablespoon butter.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti through a colander and return to the pot.
- Stir Parmesan cheese, beaten eggs, and 2 tablespoons butter into hot spaghetti until well combined. Form spaghetti mixture into a crust in the prepared pie plate and set aside.
- Heat a large skillet over medium-high heat. Cook and stir beef, onion, bell pepper, and garlic in the hot skillet until beef is crumbly and browned, 5 to 7 minutes. Drain off fat and stir in undrained tomatoes, tomato paste, sugar, and oregano. Cook, stirring occasionally, until heated through.
- Spread cottage cheese over spaghetti crust, then pour in beef-tomato mixture.
- Bake in the preheated oven for 20 minutes. Sprinkle mozzarella cheese over the top of pie and continue baking until cheese is melted, about 5 minutes more.
Nutritional Facts
Per 6 servings
- Calories: 406
- Carbohydrate: 20g
- Fat: 21g
- Fiber: 3g
- Protein: 34g
- Sugar: 7g
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