Sunday, February 13, 2011
4 oz. dried spaghetti
1 Tbsp. butter or margarine
1 beaten egg
1/4 cup grated Parmesan cheese
8 oz. ground beef
1/2 cup chopped onion (1 medium)
1/2 cup chopped green sweet pepper
1 clove garlic, minced
1/2 tsp. fennel seeds, crushed
1 8-oz. can tomato sauce
1 tsp. dried oregano, crushed
Nonstick cooking spray
1 cup low-fat cottage cheese, drained
1/2 cup shredded part-skim mozzarella cheese
1. Cook spaghetti according to package directions. Drain.
2. Return spaghetti to warm saucepan. Stir butter into hot pasta until melted. Stir in egg and Parmesan cheese; set aside.
3. Meanwhile, in a medium skillet cook ground beef, onion, sweet pepper, garlic, and fennel seeds until meat is brown and onion is tender. Drain. Stir in tomato sauce and oregano; heat through.
4. Coat a 9-inch pie plate with nonstick cooking spray. Press spaghetti mixture onto bottom and up sides of pie plate, forming a crust. Spread cottage cheese on the top and up the sides of pasta crust. Spread meat mixture over cottage cheese. Sprinkle with shredded mozzarella cheese.
5. Bake in a 350 degree oven for 20 to 25 minutes or until bubbly and heated through. To serve, cut into wedges.
Notes: This was actually quite tasty, and reminded me somewhat of lasagna. It comes from the Better Homes and Gardens 12th Edition cook book, and is one of their "Best Loved" recipes. Makes 6 servings.