SPAGETTI PIE

By Sharon-4

6 OZ SPEGHETTI
2 TBS BUTTER OR MARGARINE
1/3 CUP GRATED PARMESAN CHEESE
2 WELL BEATEN EGGS
1 CUP COTTAGE CHEESE (8 OZ) OR ROCCOTA
1 LB GROUND BEEF OR BULK PORT SAUSAGE
iMIX HALF BEEF HALF SAUSAGE
YOUR FAV SPAGETTI SAUCE IN A JAR.
MUSHROOMS ADDED TO SAUCE AND BEEF

Ingredients

• 6 OZ SPEGHETTI
• 2 TBS BUTTER OR MARGARINE
• 1/3 CUP GRATED PARMESAN CHEESE
• 2 WELL BEATEN EGGS
• 1 CUP COTTAGE CHEESE (8 OZ) OR ROCCOTO
• 1 LB GROUND BEEF OR BULK PORT SAUSAGE
• iMIX HALF BEEF HALF SAUSAGE
• GARLIC SALT
• MOZZARELLA CHEESE
• YOUR FAV SPAGETTI SAUCE IN A JAR.
• MUSHROOMS ADDED TO SAUCE AND BEEF

Preparation

Step 1

COOK THE SPAGHETTI ACCORDING TO PACKAGE DIRECTIONS. DRAIN.
SHOULD HAVE ABOUT 3 CUPS OF COOKED SPAGHETTI.
STIR THE BUTTER INTO THE HOT SPAGHETTI.
STIR IN THE PARMESAN CHEESE AND THE EGGS. FORM SPACHETTI MIXTURE INTO A CURST IN A BUTTERED 10 INCH PIE PLATE. SPREAD COTTAGE CHEESE OVER BOTTOM OF SPACHETTI CRUST.

IN SKILLET COOK GROUND BEEF OR PORK SAUSAGE, ONION TILL BEGETABLES ARE TENDER AND MEAT IS BROWNED. DRAIN OFF EXCESS FAT.
ADD SPAGHETTI SAUCE TO THIS. HEAT THROUGH

TURN MEAT MIXTURE INTO SPAGHETTI CRUST. BAKE UNCOVERED IN 350 DEGREES OVERN FOR 20 MIN. SPRINKLE THE MOZZARELLA CHEESE ON TOP BAKE 5 MIN LONGER OR TILL CHEESE MELTS.