Cooked noodles coated with eggs, butter and Parmesan, are pressed into the bottom of a pie pan and topped with a savory fry of beef, onion, green pepper, tomatoes, oregano and garlic powder, then mozzarella is baked over the top.
INGREDIENTS (for 6 servings):
- 6 ounces spaghetti
- 2 1/2 quarts boiling water
- 1 tablespoon vegetable oil
- 2 teaspoons salt
- 2 eggs
- 1/3 cup grated Parmesan cheese
- 2 tablespoons butter, softened
- 1 cup cottage cheese
- 1 tablespoon vegetable oil
- 1 pound lean ground beef
- 1 onion, chopped
- 1/4 cup chopped green bell pepper
- 1 cup chopped tomatoes
- 6 ounces tomato paste
- 1 teaspoon white sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 2 ounces shredded mozzarella cheese
PREPARATION:
Cook spaghetti in water with 2 teaspoons salt and 1 tablespoon oil until tender but still firm. Drain. Add eggs, Parmesan cheese, and butter. Mix and shape into a crust in greased 10-inch pie plate.
Spread cottage cheese over crust. Preheat oven to 350 degrees F (175 degrees C).
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Scramble-fry beef, onion, and green pepper until beef is thoroughly browned. Mix in tomatoes, tomato paste, sugar, oregano, 1/2 teaspoon salt, and garlic powder. Spread mixture over cottage cheese.
Bake uncovered at 350 degrees F (175 degrees C) for 30 minutes.
Sprinkle with mozzarella cheese and bake 5-10 minutes more.