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String Spaghetti Pie

5.0(7)

I bought the cookbook that this recipe was in because of this recipe. It is a cross between spaghetti and lasagna and you don't have the mountain of left overs, like with lasagna. It's fast and easy and wonderful with garlic bread and a salad.

by Jennifer Lewis·published 2002-02-10

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Spaghetti

Servings

(6–8)

Total time

35 min

prep 5 min

Calories / serving

478 kcal

Ingredients (10)

serves

1 lb ground beefground-beef
1/2 cup chopped oniononion
1/4 cup chopped green pepperbell-pepper
1 (15 1/2 ounce) jar spaghetti sauce, use as much as you likespaghetti
8 ounces spaghetti, cooked and drainedspaghetti
1/3 cup grated parmesan cheeseparmesan
2 eggs, beatenegg
2 teaspoons butterbutter
1 cup cottage cheese, you use low-fat cottage cheesecottage-cheese
1 ounce shredded mozzarella cheesemozzarella

Instructions (10 steps)

01Preheat oven to 350°F.
02Cook beef, onion and green pepper in large skillet over medium heat until the meat is browned.
03Drain fat.
04Stir in spaghetti sauce.
05

Combine spaghetti, Parmesan cheese, eggs, and butter in large bowl; mix well.

06Place in bottom of 13x9 inch baking pan.

07Spread cottage cheese over top; cover with sauce mixture.

08Sprinkle with mozzarella cheese.

09Bake until mixture is thoroughly heated and cheese is melted, about 20 minutes.

10*Chef'snote: I layered everything, so it looks nice.

Nutrition (per serving)

Calories: 478 kcal
Protein: 30 g
Fat: 21 g
Saturated fat: 9 g
Carbs: 40 g
Fiber: 2 g
Sugar: 9 g
Sodium: 714 mg
Cholesterol: 139 mg

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