Necco’s famous Spaghetti Pie

Please excuse the end-of-the-day hair-do!

Prep: 30 minutes
Bake: 20 minutes
Oven: 350°
Makes: 6 servings

4 ounces dried spaghetti
1 Tbsp butter or margarine
1 egg, beaten
¼ cup grated parmesan cheese
8 ounces ground beef
½ cup chopped onion
½ cup chopped green pepper
1 clove garlic, minced
1 8-oz can tomato sauce
1 tsp dried oregano
1 cup cottage cheese
½ cup shredded mozzarella cheese

1. Cook spaghetti according to package directions; drain. Return to pot and keep warm.
2. Stir butter into hot pasta until melted. Stir in egg and parmesan cheese; Set aside.
3. Meanwhile, in a medium skillet, cook ground beef, onion, pepper, and garlic over med-high heat until meat is brown. Drain. Stir in tomato sauce and oregano. Heat through.

4. Coat a 9-inch pie plate with non-stick cooking spray. Press spaghetti onto bottom and sides, forming a pasta crust. Spread cottage cheese on top. Spread meat mixture on top of cottage cheese. Sprinkle with mozzarella.
5. Bake in a 350° oven for 20-25 minutes until bubbly and heated through. To serve, cut into wedges.

Variation: Instead of tomato sauce and oregano, use pre-made spaghetti sauce. We always double this recipe. It can be made in a 9x13 baking dish when doubled. We also like to go a little heavier on the sauce.

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