Spaghetti Pie

My toddler gobbled this right up - she couldn't get enough of it!  It's very easy, and looks impressive.  Also, it allowed me to still feel like I was eating spaghetti without overdoing it on the carbs!  This recipe is from the Better Homes and Gardens New Cook Book, and it can be found on page 353 in that book.  Enjoy!  I highly recommend!

What You'll Need:

4 ounces dried spaghetti

1 Tb. margarine or butter

1 beaten egg

1/4 c. grated Parmesan Cheese

8 ounces ground beef (or turkey)

1/2 c. chopped onion (1 medium)

1/2 c. chopped green sweet pepper (we didn't use this)

1 clove garlic, minced

1/2 tsp. fennel seed, crushed

1 8oz. can tomato sauce

1 tsp. dried oregano, crushed

Nonstick spray coating

1 c. low-fat cottage cheese

1/2 c. shredded mozzarella cheese

What to Do:

1.  Cook the spaghetti to an al dente texture. Drain the spaghetti and then return it to warm saucepan.  Stir in the margarine/butter until melted.  Stir in egg and Parmesan Cheese.

2.  Cook ground beef, onion, sweet pepper, garlic, and fennel seed until meat is brown and onion is tender.  Drain the fat.  Stir in the tomato sauce and oregano.  Heat through.

3.  Spray a 9-inch pie plate with nonstick cooking spray.  Press spaghetti mixture onto bottom and up sides of pie plate, forming a crust.  Spread cottage cheese on bottom and up sides of crust.  Spread meat mixture over cottage cheese.  Sprinkle with shredded mozzarella cheese.

4.  Bake at 350* for 20-25 minutes (until bubbly).  

Makes 6 servings.  Each serving contains 276 calories, 12g. fat, and 22g. carbs.