Cook spaghetti using package directions. Drain.
Stir in butter, parmesan cheese and eggs. Form
spaghetti crust in 10 inch pie pan.
In skillet, cook ground beef, onion, and green
pepper until vegetables are tender and meat is
browned. Drain excess fat. Stir in undrained
tomatoes, tomato paste, sugar, oregano, salt, and
garlic salt.
Spread cottage cheese over bottom of spaghetti
crust. Fill with tomato mixture. Cover with foil
and chill in refrigerator 2-24 hours.
Bake uncovered at 350 degrees for approximately 60 minutes. Sprinkle
with shredded mozarella. Bake 5 minutes more.
Originally Submitted
9/24/2011
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