Spaghetti Pie

This is a twist on your traditional spaghetti and meatballs meal. Using whole grain pasta works very well. This is a recipe I've modified that came from a family I used to babysit for. It freezes great or works well to make ahead of time. I've taken this dish to friends and family often when they need a meal. Serve with wheat garlic bread (buy wheat french bread), salad, and steamed veggies.

8-10oz whole grain linguine, spaghetti, or angel hair pasta
1 egg, beaten
1/3 cup parmesan cheese
1 TBS dried parsley
1 TBS butter (or whipped butter)
-Cook pasta and drain until dry. Combine cooked pasta with egg, cheese, and butter. Press mixture into bottom and sides of 9" pie plate.
Crust Topping:
1/2-3/4 cup cottage cheese
1 egg, beaten
-Combine cottage cheese and egg and spread on top of cooked pasta.

Meat Sauce Topping:
1 1/2-2 cups cooked ground beef (Browned with onion)
1 1/2 cups spaghetti sauce (my favorite Bertolli's organic Tomato and Basil)
-Spread meat/sauce mixture on top of cottage cheese mixture.
-Top meat mixture with 1/2 cup mozzerella cheese.
-Bake 350 for 20-30 minutes (depending on if it has been refrigerated before cooking)
-Cut into pie wedges and serve.

-Note: Most grocery stores carry whole grain or whole wheat pasta now. I find the spaghetti type pasta substitutes very easily into recipes that use that type of pasta. I have a couple more recipes I'll post later that use it. Ronzini Healthy Harvest is a common brand.

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