Pasta Pie Recipe

This unique pie tastes just like a spaghetti dish—but it's served in wedges! It holds together well and it tastes great!

Leftover cooked spaghetti (or other 1 2/3 cups 400 mL string pasta) Large egg, fork-beaten 1 1 Grated fresh Parmesan cheese 3 tbsp. 50 mL Olive (or cooking) oil 1 tbsp. 15 mL Creamed cottage cheese, slightly mashed 1/2 cup 125 mL with fork Lean ground beef (or Italian sausage, 8 oz. 225 g casing removed) Chopped onion 1/3 cup 75 mL Diced green pepper 1/4 cup 60 mL Can of diced tomatoes (with juice) 14 oz. 398 mL Tomato paste 2 tbsp. 30 mL Dried whole oregano 1/2 tsp. 2 mL Granulated sugar 1/2 tsp. 2 mL Dried crushed chilies (optional) 1/4 tsp. 1 mL Salt 1/4 tsp. 1 mL Garlic powder 1/8 tsp. 0.5 mL Grated part-skim mozzarella cheese 1/2 cup 125 mL

Combine first 4 ingredients in medium bowl. Turn into greased 9 inch (22 cm) pie plate. Press into bottom and up side of pie plate. Spread cottage cheese evenly over pasta mixture. Scramble-fry ground beef, onion and green pepper in large non-stick frying pan on medium for about 10 minutes until beef is no longer pink. Drain. Add next 7 ingredients. Stir. Bring to a boil. Reduce heat to medium-low. Simmer, uncovered, for about 15 minutes until reduced and thickened. Spread evenly over cottage cheese. Cover with foil. Place on baking sheet. Bake in 350°F (175°C) oven for 45 minutes. Remove foil. Sprinkle with mozzarella cheese. Bake, uncovered, for 20 to 25 minutes until bubbling and golden. Let stand for 10 minutes before cutting into 6 wedges.

1 wedge: 231 Calories; 9.7 g Total Fat (4.3 g Mono, 0.7 g Poly, 3.7 g Sat); 63 mg Cholesterol; 18 g Carbohydrate; 2 g Fibre; 17 g Protein; 437 mg Sodium

Source: http://www.companyscoming.com/recipes/pasta-pie/2006/8/540/

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About Gabriella William