"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl


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This recipe for STRING PIE, by , is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, April 27, 2009


8 oz. Spaghetti
1 Medium Onion (chopped)
1 Lb. Ground Beef
1/4 Cup Green Bell Pepper (chopped)
1 Jar (about 14 oz.) Spaghetti Sauce
1/3 Cup Grated Parmesan Cheese
2 Eggs (beaten)
2 Tsp. Butter (melted)
1 Cup Cottage Cheese
1 Cup Mozzarella Cheese (shredded)

Cook pasta according to package directions. Drain in colander. Cook beef, onion and green pepper in large skillet over medium-high heat until meat is brown, stirring to separate meat; drain drippings. Stir in spaghetti sauce; mix well.

Combine spaghetti noodles, Parmesan cheese, eggs, and butter in large bowl; mix well. Place in the bottom of a greased 9X13 baking pan. Spread cottage cheese over top. Pour sauce mixture over cottage cheese. Sprinkle mozzarella over top of casserole.
Bake at 350 for 20 minutes our until hot and cheese has melted.




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