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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is one of my adopted recipes. It looks like a dish my family and I would enjoy, so I hope to make it and edit it in the future. Ingredients:
1 (6 ounce) package spaghetti (we use lower carb spaghetti from mission) |
2 well beaten eggs |
2 tablespoons butter or 2 tablespoons margarine (butter preferred) |
1/2 cup grated parmesan cheese |
1 (8 ounce) container ricotta or small curd cottage cheese |
1/2 teaspoon brown sugar |
1 lb lean ground beef or 1 lb italian sausage |
1/2 cup chopped onion |
1/4 cup chopped green pepper ((or red/yellow/orange bell peppers if you don't like green)) |
1 (8 ounce) can chopped tomatoes |
1 (6 ounce) can tomato paste |
1 teaspoon crushed dried oregano, or basil, or both, to taste |
2 cloves garlic, to taste |
1/2 cup mozzarella cheese |
Directions:
1. Cook the spaghetti according to directions on package and drain.
2. Stir butter, parmesan, cheese, and eggs in hot spaghetti.
3. Form mixture into a crust in a buttered 10 pie plate.
4. Spread cottage cheese over bottom of spaghetti crust.
5. In skillet, cook ground beef or sausage, onion, and pepper until vegetables are tender and meat is browned.
6. Drain excess fat.
7. Stir in undrained tomatoes, brown sugar, oregano, garlic, and tomato paste and heat.
8. Season to taste with salt and freshly ground pepper, then transfer meat mixture into spaghetti crust.
9. Bake uncovered in 350 degrees for 20 minutes.
10. Sprinkle mozarella cheese on top.
11. Bake for another 5 minutes or until cheese is melted.
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