Spaghetti Pie II So Tasty

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Saturday, February 9, 2019

Spaghetti Pie II

"An clean 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 floor beef
half cup chopped onion
1/4 cup chopped green bell pepper
1 clove garlic, minced
1 (14.Five ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon white sugar
1 teaspoon dried oregano
1 cup cottage cheese
half cup shredded mozzarella cheese

Instructions :

Prep :	Cook : 6M	Ready in :

Cook and drain spaghetti. Stir in margarine, parmesan cheese and eggs, even as spaghetti is hot. Form spaghetti aggregate right into a crust in a buttered 10 inch pie plate.
Preheat oven to 350 ranges F (one hundred seventy five tiers C).
In a skillet cook dinner the pork, onion, inexperienced pepper and garlic. Drain off the fat and stir inside the undrained tomatoes, tomato paste, sugar and oregano. Heat thru.
Spread cottage cheese over the spaghetti crust then pour inside the pork and tomato aggregate.
Bake at 350 ranges F (one hundred seventy five stages C) for 20 mins. Sprinkle mozzarella cheese over the pinnacle of the pie then bake for five minutes longer, until cheese melts.

Notes :

Reynolds® Aluminum foil can be used to keep food moist, cook dinner it frivolously, and make easy-up less complicated.

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