Straight from the Kitchen: Spaghetti Pie

I found this one in my email, and decided to try it since I had already had success with this recipe I shared on my blog awhile ago. I think I actually like this one a little bit better. The noodle mix actually reminded me of rice pudding. Nom! Nom! Nom! That’s all I heard and this one was gone, gone, gone in a matter of minutes.

This picture is the sole property of The Scoop on Poop


1 6 oz. package of whole grain spaghetti
2 tbsp butter
1/3 cup grated Parmesan cheese
2 eggs, beaten
1 lb. lean ground beef
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 clove, garlic, minced
1 jar of spaghetti sauce (or 1 14.5 oz can diced tomatoes, 1 6 oz can tomato paste)
2 packets of Splenda
1 tsp dried oregano or  Italian seasoning
1 cup 1% milkfat cottage cheese
1/2 cup shredded 2% mozzarella cheese


1. Cook and drain spaghetti. Stir in margarine, parmesan cheese and eggs while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 10 in pie plate.
2. Preheat oven to 350 degrees
3, In a skillet, brown the beef, onion, green pepper and garlic. Drain off fat and stir in the spaghetti sauce (or tomatoes and paste), sugar and oregano/seasoning. Heat through,
4. Spread cottage cheese over the spaghetti crust the pour in the beef and tomato sauce mixture.
5. Bake at 350 degrees F for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.


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