Spaghetti Pie

The awesome thing about this recipe is that it's basically two big steps: the crush, and the meaty filling.  It's a really good balanced meal and it keeps me full for a long time especially after a really good workout. I introduced this one to Ben one night when we were trying to find something to make before studying, and he even had all of the ingredients; it's always nice when there's nothing ridiculous to find at the grocery.  Needless to say, he fell in love with this recipe that I grew up on :) thanks MOM for introducing me to this awesome college staple.

Spaghetti Pie

8 oz spaghetti

3 tbsp. butter

3 c. parmesan cheese

2 small beaten eggs

1 lb. hamburger

1 tsp dried oregano

12 oz. mozerella cheese (shredded)

1 small chopped onion

½ c. chopped green pepper

18 oz can tomatoes & juice (Italian style or basil adds a nice taste)

6 oz can tomato paste

1 tbsp sugar

½ tsp garlic salt

~1/2 cup cottage cheese

Instructions:

Cook spaghetti according to directions—drain.  Stir butter into spaghetti.  Stir in parmesan cheese and eggs.  From spaghetti into crust in a 10” pie plate or pyrex dish*.  In a skillet cook ground beef, diced onion, and diced green pepper till vegetables are tender and the meat is brown. Drain off fat, stir in tomatoes, tomato paste, sugar, oregano, and garlic salt while mixing over heat.

Spread cottage cheese over spaghetti crust and fill pie with tomato/beef mixture.  Bake uncovered at 350 degrees F for 20 min.  Sprinkle with mozzarella cheese and bake for 5 more minutes or until the cheese melts.

*In my experience with college kitchen resources and no need for a whole pound of beef for a dinner for 2, it was really cheap to purchase 8” metal baking pans.  Sometimes the 10” pie plate can become too full and overflow a bit (messy!).  Also spaghetti pie leftovers are awesome up to even a week later J.  One thing I like to do sometimes is add ½ lb Italian sausage and ½ ground beef for a little kick.