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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is my Aunt Linda's recipe, which I always looked forward to when I visited her as a young girl. Now it is a favorite of my husband's and we make it often. Ingredients:
8 ounces spaghetti |
2 tablespoons butter |
2 eggs, beaten |
1/2 cup parmesan cheese |
1 cup cottage cheese |
1 lb ground beef |
1/2 cup chopped onion |
1/4 cup chopped sweet red pepper (optional) |
8 ounces canned tomatoes, with liquid cut up |
1 (6 ounce) can tomato paste |
1 teaspoon sugar |
1 teaspoon dried oregano |
1/2 teaspoon garlic salt |
1/2 cup shredded mozzarella cheese |
Directions:
1. Cook spaghetti according to package directions; drain and place in a bowl.
2. Add butter, eggs and Parmesan cheese; mix well. Spread over the bottom and up the sides of a greased 10 in deep dish pie plate to form a crust.
3. Spread cottage cheese into crust and set aside.
4. In a skillet, brown beef, onion and pepper; drain. Stir in tomatoes, tomato paste, sugar, oregano and garlic salt.
5. Spoon over cottage cheese.
6. Bake, uncovered at 350 degrees for 20 minutes.
7. Sprinkle with mozzarella cheese; return to the oven for 5 minutes more or until the cheese is melted.
8. Cut into wedges.
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