Casserole: Spaghetti Pie

6 oz. spaghetti

2 T. margarine

1/3 c. grated Parmesan cheese

2 well-beaten eggs

1 lb. ground beef

1/2 c. chopped onion

1/4 c. chopped green pepper

1 8-oz. can tomatoes

1 6-oz. can tomato paste

1 tsp. sugar

1 tsp. dried oregano

1/2 tsp. garlic salt

1 c. cottage cheese

1/2 c. shredded Mozzarella

Cook spaghetti, drain. Stir margarine into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a "crust" in a buttered 10-inch pie plate. In skillet, cook beef, onion and green pepper till vegetables are tender and meat is browned. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano, and garlic salt.  Heat through. Spread cottage cheese over bottom of spaghetti "crust." Fill pie with tomato mixture. Bake, uncovered, in 350 oven for 20 minutes. Sprinkle Mozzarella cheese on top. Bake 5 minutes longer, or till cheese melts.

Mrs. Jim (Nancy) Boyles

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987