Ingredients

• 1 tablespoon butter , softened, for greasing
• 1 , 6 ounce
• 0.33 cups grated Parmesan cheese
• 2 large eggs , beaten
• 2 tablespoons butter
• 1 pound lean ground beef
• 0.5 cups chopped onion
• 0.25 cups chopped green bell pepper
• 1 clove garlic , minced
• 1 , 14.5 ounce
• 1 , 6 ounce
• 1 teaspoon white sugar
• 1 teaspoon dried oregano
• 1 cup cottage cheese
• 0.5 cups shredded mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch pie plate with 1 tablespoon butter.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti through a colander and return to the pot.
3. 3 Stir Parmesan cheese, beaten eggs, and 2 tablespoons butter into hot spaghetti until well combined. Form spaghetti mixture into a crust in the prepared pie plate and set aside.
4. 4 Heat a large skillet over medium-high heat. Cook and stir beef, onion, bell pepper, and garlic in the hot skillet until beef is crumbly and browned, 5 to 7 minutes. Drain off fat and stir in undrained tomatoes, tomato paste, sugar, and oregano. Cook, stirring occasionally, until heated through.
5. 5 Spread cottage cheese over spaghetti crust, then pour in beef-tomato mixture.
6. 6 Bake in the preheated oven for 20 minutes. Sprinkle mozzarella cheese over the top of pie and continue baking until cheese is melted, about 5 minutes more.

Nutrition per serving