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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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For the spaghetti crust, use 2 forks, a rubber spaula, or a wooden spoon to firmly press the spaghetti mixture evenly onto the bottom and up the sides of the pie plate. Build the edges high enough to hold all the filling. Ingredients:
4 ounces spaghetti |
1 egg (beaten) |
1 tablespoon light margarine |
1/4 cup parmesan cheese (grated) |
1 cup low fat cottage cheese |
3/4 lb extra lean ground beef |
1/2 cup onion (chopped) |
1/2 cup green pepper (chopped) |
2 teaspoons garlic (minced) |
1/2 teaspoon fennel seed (optional) |
8 ounces tomato sauce |
1 teaspoon dried oregano (ground) |
1/2 cup low fat mozzarella (shredded) |
Directions:
1. Preheat oven to 350 degrees.
2. Cook pasta in unsalted water for approx 10-12 mins, just till tender. Drain well, and return to saucepan & stir in margarine till melted. Stir in egg, & parm.
3. Spray a 9 pie plate with cooking spray, coting. Press spaghetti mixture on the bottom & up the sides of the pie plate, forming a crust. Spread cottage cheese over crust.
4. Cook beef, onion, green pepper, garlic, and fennel seed, till onion is tender and meat is NO longer pink. Drain & stir in tomato sauce and oregano; heat through. Spread meat mixture over cottage cheese. Sprinkle mozz atop meat mixture.
5. Bake uncovered, for 20-25 minutes or till bubbly.
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