Here's a time saver. If you're making spaghetti during the week just cook up some extra, drain it and toss with a tsp of olive oil. Keep it in a container in the fridge until you're ready to make this meal. It comes together in no time!
1/2 box spaghetti (about 4 cups cooked)
2 tbsps butter
2 eggs
1/2 cup shredded cheddar
1 1/2 cups cottage cheese (or ricotta)
1/4 cup parmesan
1/4 tsp garlic powder
1 tsp pesto
1 lb ground beef
1 onion, chopped
2 cloves garlic, minced
1/2 red pepper, chopped
28 oz can diced tomatoes, drained
1 can tomato paste
1 tsp sugar
1 tsp oregano
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups shredded mozzarella
Grease a 10" pie plate and set aside.
Mix cooked and cooled spaghetti, butter, eggs and cheddar together and press into the pie plate.
Mix cottage cheese, parmesan, garlic powder and pesto together and layer over the spaghetti "crust".
In a skillet brown beef, onion, garlic and red pepper until no pink remains and the veggies are limp. Add drained canned tomatoes (keep juice to add to homemade soups), tomato paste, sugar and seasonings.
Top the cottage cheese layer with the meat sauce.
Bake uncovered at 350F for 20 minutes. Then add the mozzarella and return to the oven for about 10 minutes. Broil top a few minutes if you like it browned.
Cool 5-10 minutes before cutting.
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