Spaghetti Pie

• 1 (6 oz) package spaghetti
• 2 Tbsp butter
• 1/3 cup grated Parmesan cheese
• 2 eggs, beaten
• 1 lb lean ground beef
• ½ cup onion, chopped
• ¼ cup green bell pepper, chopped
• 1 clove garlic, minced
• 1 (14.5 oz) can tomatoes, diced
• 1 (6 oz) can tomato paste
• 1 tsp white sugar
• 1 tsp dried oregano
• 1 cup cottage cheese
• ½ cup mozzarella cheese, shredded

• Preheat oven to 350°
• Cook and drain spaghetti. Stir in margarine, parmesan cheese and eggs, while spaghetti is hot.
• Form spaghetti mixture into a crust in a buttered 10 inch pie plate.
• In a skillet cook the beef, onion, green pepper and garlic. Drain off the fat and stir in the undrained tomatoes, tomato paste, sugar and oregano. Heat through.
• Spread cottage cheese over the spaghetti crust then pour in the beef and tomato mixture.
• Bake 20 minutes.
• Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.

Be sure to temper your eggs.
To prevent eggs from coagulating or cooking when combined with a hot mixture, the eggs must first be warmed or tempered. Stir a little of the hot mixture into beaten eggs, then stir the warmed beaten egg mixture into the remaining hot mixture.

•  This freezes very well.