Ingredients
6 ounces spaghetti2 tablespoons butter2 large eggs, beaten1/2 cup grated Parmesan cheese1 cup 4% cottage cheese1 pound lean ground beef (90% lean)1/2 cup chopped onion1/4 cup chopped sweet red pepper1 cup canned diced tomatoes, undrained1 can (6 ounces) tomato paste1 teaspoon sugar1 teaspoon dried oregano1/2 teaspoon garlic salt1/2 cup shredded part-skim mozzarella cheese
Preparation
Cook spaghetti according to package directions; drain and place in bowl. Add the butter, eggs and Parmesan cheese; mix well.
Spread over the bottom and up the sides of a greased 10-in. deep-dish pie plate. Spoon cottage cheese into crust; set aside.
In a large skillet, cook the beef, onion and red pepper over medium heat until meat is no longer pink; drain.
Stir in the tomatoes, tomato paste, sugar, oregano and garlic salt. Spoon over cottage cheese. Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese; bake for 5 minutes or until cheese is melted. Cut into wedges.
