Spaghetti Pie - October

Oops I posted out of order,  I forgot to post October's Dinner Pie of the Month! It was Spaghetti Pie.  The crust was actually made of spaghetti and the rest was layered on top.  The kids were all here for dinner and anyone could have leftovers (before it ran out), and we DID!

Spaghetti Pie

Spaghetti Pie

Ingredients

Original recipe makes 6 servings

6 oz spaghetti (I used Angel Hair)

2 eggs

1/3 cup grated Parmesan cheese

2 Tbsp butter, softened

1 cup cottage cheese

1 Tbsp vegetable oil

1 lb lean ground beef

2-3 cloves garlic, minced

1 cup chopped tomatoes

6 oz tomato paste

1 tsp white sugar

1 tsp dried oregano

1/2 tsp salt

1/4 tsp garlic powder

1/2 cup shredded mozzarella cheese

I also added (to taste):

onion powder

basil

Italian seasoning

sage

              Optional

1 onion, chopped 

1/4 cup chopped green bell pepper

Directions

1.     Cook spaghetti in water with 2 teaspoons salt and 1 tablespoon oil until tender but still firm. Drain. Add eggs, Parmesan cheese, and butter. Mix and shape into a crust in a greased 10-inch pie plate or springform pan.

2.     Spread cottage cheese over crust. Preheat oven to 350 degrees F.

3.     Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook and stir the beef and garlic (and option veggies) until beef is thoroughly browned. Mix in tomatoes, tomato paste, sugar, and seasonings.  Spread mixture over cottage cheese.

4.     Bake uncovered in preheated oven for 30 minutes.

5.     Sprinkle with mozzarella cheese (I probably used extra) and bake 5 to 10 minutes more, until cheese is bubbly and beginning to brown.