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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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The third of three pasta pies from an old BH&G cookbook. Ingredients:
4 ounces elbow macaroni |
2 eggs, beaten in separate bowls |
1/3 cup parmesan cheese, grated |
1 tablespoon margarine or 1 tablespoon butter, cut up |
1 cup cottage cheese, drained |
5 ounces frozen chopped spinach, thawed and drained |
1/2 lb ground lamb or 1/2 lb ground beef |
1 medium onion, chopped (about 1/2 cup) |
1/4 cup chopped green pepper |
3/4 cup tomato sauce |
1/4 teaspoon ground cinnamon |
1/2 cup feta cheese, crumbled |
Directions:
1. Preheat oven to 350°F.
2. Cook macaroni according to package directions and drain.
3. Combine 1 beaten egg, Parmesan, and butter in a medium bowl. Add macaroni and toss to coat.
4. Press macaroni mixture into the bottom and sides of a greased 9-inch pie plate to form a crust.
5. Combine 1 beaten egg, cottage cheese, and spinach in small bowl. Spread over the spaghetti crust.
6. Cook meat, onion, and green pepper in skillet until the meat is brown. Add tomato sauce and cinnamon, cook until heated through.
7. Spoon meat mixture on top of cottage cheese mixture.
8. Bake uncovered at 350F for 25 minutes.
9. Top with feta and let stand 5 minutes before serving.
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