Hey, Arkie Mama here. I made this for the first time last week. The recipe comes from Frozen Assets. (And why, yes, I was looking for recipes for dishes that freeze well.)
Note: I like my food spicy. So I added cayenne and another red pepper spice to taste.
6 oz. dry spaghetti noodles
2 tbsp butter or margarine
1/2 cup Parmesan cheese
2 well-beaten eggs
1/2 lb ground beef
1/2 cup chopped onion
1 (8-oz.) can Italian-style stewed tomatoes (don’t drain)
1 (6-oz.) can tomato paste
1 tsp sugar
1 tsp dried oregano, crushed
1/2 clove garlic, minced
1 cup cottage cheese
1/2 cup cheese (your choice: mozzarella, cheddar, American, or Moneterey Jack), shredded
(Again, I added cayenne and another pepper spice to this!)
Cook spaghetti noodles. Drain. Stir margarine into hot noodles until melted. Stir in Parmesan cheese and eggs. Form pasta mixture into a crust shape in a buttered 9-inch pie plate. In skillet, cook ground beef and onions until meat is browned. Drain. Stir into ground beef, tomatoes, tomato paste, sugar , oregano and garlic. Heat through. Spread cottage cheese over bottom of spaghetti crust. Top with tomato/meat mixture. Sprinkle grated cheese over all. Cover pie pan with foil; label and freeze.
To Serve: Thaw. Bake, covered, for 25 minutes at 350 F. Remove foil and bake for 5 minutes more until cheese is lightly browned.