"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for SPAGHETTI PIE, by , is from WITH LOVE FROM THE THROGMARTIN FAMILY KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, August 14, 2008


6 ounces spaghetti
2 tablespoons butter or margarine
1/2 grated Parmesan cheese
2 Eggs, well-beaten
1 Pound ground beef or Italian sausage (may use 1/2
pound of each)
1 medium onion, chopped
1 can (8 ounces) tomato paste
1 teaspoon sugar
1 teaspoon dried oregano, crushed
1/2 teaspoon garlic salt
1 cup cottage or ricotta cheese
1 cup shredded mozzarella cheese

Preheat oven to 350

1. Cook spaghetti according to package directions; drain.
2. Stir in butter or margarine into hot spaghetti.
3. Add in Parmesan cheese and eggs.
4. Form spaghetti mixture into a crust in buttered 9-inch pie plate. Set aside.
5. In skillet, brown meat and onion. Drain excess fat.
6. Stir in undrained tomatoes, tomato paste, sugar oregano, and garlic salt. Heat thoroughly.
7. Spread cottage or ricotta cheese over bottom of spaghetti crust.
8. Fill pie with meat and tomato mixture
9. Bake uncovered for 20 minutes.
10. Sprinkle mozzarella cheese on top and bake for 5 minutes longer or until cheese melts.

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Personal Notes:
Personal Notes:
Attractive and tasty!!!!




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