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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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An easy way to form the pasta shell is to spoon the fettuccine mixture into pie plate and then press firmly with another pie plate Ingredients:
1/2 lb ground beef |
1 small onion, finely chopped |
1 (8 ounce) can stewed tomatoes, undrained |
1 (8 ounce) can tomato sauce |
1/2 teaspoon italian seasoning |
6 ounces uncooked fettuccine |
2 eggs |
1 tablespoon butter or 1 tablespoon margarine, melted |
1 cup shredded mozzarella cheese |
1 cup cream-style cottage cheese |
1 cup chopped fresh broccoli or 1 cup frozen broccoli, thawed chopped |
1/4 cup grated parmesan cheese |
Directions:
1. Heat oven to 350 degrees.
2. Cook beef and onion in 10 inch skillet over med heat, stirring occasionally, until beef is brown; drain.
3. Stir in tomatoes, tomato sauce and Italian seasoning.
4. Heat to boiling; reduce heat.
5. Cover and simmer 10 mins.
6. ,stirring occasionally.
7. Cook and drain fettuccine as directed on pkg.
8. Beat one of the eggs and the butter in med.
9. bowl.
10. Stir in fettuccine and mozzarella cheese.
11. Spoon mixtur into ungreased quiche dish or pie plate 9 x11/2 inches; press evenly on bottom and up side of plate.
12. Mix cottage cheese and remaining egg; spread over fettuccine mixture on bottom of pie plate.
13. Sprinkle with broccoli.
14. Spoon beef mixture evenly over top.
15. Sprinkle with parmesan chees.
16. Bake uncovered 30 minutes or untill hot in centre.
17. Let stand 10 minutes before cutting.
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