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Spaghetti Pie II

"An easy baked pasta dish. Great for potluck dinners. Freezes well."

Ingredients :

• 1 (6 ounce) package spaghetti
• 2 tablespoons butter
• 1/3 cup grated Parmesan cheese
• 2 eggs, beaten
• 1 pound lean ground beef
• 1/2 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1 clove garlic, minced
• 1 (14.5 ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste
• 1 teaspoon white sugar
• 1 teaspoon dried oregano
• 1 cup cottage cheese
• 1/2 cup shredded mozzarella cheese

Instructions :

Prep :	Cook : 6M	Ready in :

• 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.
• Preheat oven to 350 degrees F (175 degrees C).
• 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 at 350 degrees F (175 degrees C) for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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