"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 The Fisher/Bagley Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lorraine Tunstill
Added: Friday, October 6, 2006


1 pkg (8 oz) spaghetti, broken into 2" pieces
2 Tbsp butter or margarine
1/3 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp pepper
1 egg, well beaten
1 1/2 pounds ground chuck
1 med onion, chopped
1/4 cup green pepper, chopped
2 Tbsp vegetable oil
1 jar (15 1/2 oz) thick spaghetti sauce
1 tsp sugar
1/2 tsp leaf oregano, crumbled
1/2 tsp garlic powder
1 carton (8 oz) cottage cheese
4 oz Mozzarella cheese, grated

Cook spaghetti. Drain. Stir in butter, parmesan cheese, salt, pepper, and egg until thoroughly combined. Place evenly in 9x13 baking dish.
In large skillet, saute meat, onion, and green pepper in oil until meat is brown. Drain. Stir in spaghetti sauce, sugar, oregano, and garlic powder. Spread cottage cheese over spaghetti in pan. Top with meat mixture.
Bake at 350 for 30 minutes. Sprinkle mozzarella cheese over top and bake an additional 10 minutes or until cheese is melted and begins to turn brown. Let stand 15 minutes before cutting.




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