 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
A classic Italian combination is remade into a creamy, family-pleasing casserole in this quick and easy dish. This recipe was given to me several years ago, notes Ellen Thompson from Springfield, Ohio. My family never grows tired of it. Ingredients:
1 pound ground beef |
1/2 cup finely chopped onion |
1/4 cup chopped green pepper |
1 cup canned diced tomatoes, undrained |
1 can (6 ounces) tomato paste |
1 teaspoon dried oregano |
3/4 teaspoon salt |
1/2 teaspoon garlic powder |
1/4 teaspoon sugar |
1/4 teaspoon pepper |
6 ounces spaghetti, cooked and drained |
1 tablespoon butter, melted |
2 egg whites, lightly beaten |
1/4 cup grated parmesan cheese |
1 cup (8 ounces) fat-free cottage cheese |
1/2 cup shredded part-skim mozzarella cheese |
Directions:
1. In a nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, oregano, salt, garlic powder, sugar and pepper; set aside.
2. In a large bowl, combine the spaghetti, butter, egg whites and Parmesan cheese. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. Top with cottage cheese and beef mixture.
3. Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted and filling is heated through. Let stand for 5 minutes before cutting. Yield: 6 servings.
|
|