"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spaghetti Pie Recipe

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This recipe for Spaghetti Pie, by , is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandy Walters - Community Development
Added: Thursday, February 1, 2007


6 oz spaghetti
2 tbsp butter or margarine
1/3 c grated Parmesan cheese
2 eggs - well beaten
1 c cottage cheese
1 lb ground beef or pork sausage, or 1/2 and 1/2
1/2 c onion - chopped
1/4 c green pepper - chopped
1 8-oz can tomatoes - cut up
1 6-oz can tomato paste
1 tsp sugar
1 tsp dried oregano - crushed
1/2 tsp garlic salt
1/2 c mozzarella cheese - grated

Preheat oven to 350. Cook spaghetti according to package directions. (about 3 cups) Stir butter into the hot spaghetti, then stir in Parmesan cheese and beaten eggs. Pour spaghetti into a 10" buttered pie pan and shape into a crust. Spread cottage cheese over bottom of spaghetti crust.

In a skillet, cook the meat, onion and green pepper until meat is browned and vegetables are tender. Drain any excess fat. Stir the undrained tomatoes, tomato paste, sugar, oregano and garlic salt into the meat mixture and heat thoroughly. Pour the meat mixture over the cottage cheese in the spaghetti crust. Bake uncovered for 20 minutes. Sprinkle the mozzarella cheese on top and bake an additional 5 minutes or until the cheese melts.

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