##Crust: 6 oz spaghetti (3 c) **drained** 2 T butter **or** oleo ⅓ c grated parmesan cheese 2 well-beaten eggs 1 c (8 oz) cottage cheese
##Sauce: 1# ground beef **or** bulk sausage (I use **Italian** sausage) ½ c chopped onion ¼ c chopped green pepper 6 oz can tomato paste 8 oz (1 c) tomatoes, cut up, **undrained** 1 t sugar (I use **carrot**, shredded) 1 t dried oregano, crushed ½ t garlic salt (I use **fresh minced garlic**) ½ c (2 oz) shredded mozzarella cheese
Cook spaghetti; drain (3 c) (I bring cold water to BOIL, stir in 1-3 T salt & bring back up to boil. Add pasta & cook according to package. Stir butter in to hot spaghetti. Add Parm to eggs
MemoryHouse1994
*Image Transcription: Handwritten Recipe Card*
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Newspaper clipping ’70’s
#Spaghetti “Crust” Pie 6 servings
##Crust: 6 oz spaghetti (3 c) **drained** 2 T butter **or** oleo ⅓ c grated parmesan cheese 2 well-beaten eggs 1 c (8 oz) cottage cheese
##Sauce: 1# ground beef **or** bulk sausage (I use **Italian** sausage) ½ c chopped onion ¼ c chopped green pepper 6 oz can tomato paste 8 oz (1 c) tomatoes, cut up, **undrained** 1 t sugar (I use **carrot**, shredded) 1 t dried oregano, crushed ½ t garlic salt (I use **fresh minced garlic**) ½ c (2 oz) shredded mozzarella cheese
Cook spaghetti; drain (3 c) (I bring cold water to BOIL, stir in 1-3 T salt & bring back up to boil. Add pasta & cook according to package. Stir butter into hot spaghetti. Add Parm to beaten eggs and stir mixture into pasta, also. Form spaghetti as a “crust” into a buttered 10-inch pie plate. Spread cottage cheese over bottom of crust. Meanwhile, in large skillet fry beef/sausage, onion, green pepper, and shredded carrots for sweetness(or sugar),until veggies soften. Stir in tomato paste and fresh minced garlic and saute until paste darkens in color, 1-2″. Tip in undrained tomatoes, crushed oregano, and S&P; heat through. Turn meat/ sauce mixture into crust and bake, uncovered, in oven at 350°F for 20″. Sprinkle w/mozzarella on top and bake 5″ longer or until cheese melts. 6 Servings Variation: Skip cottage cheese and add 1c (4oz) on top of spaghetti crust OR 6oz zucchini noodles. In skillet brown sausage and onions, along with carrots or suga. Melt 1/4c butter/ oil and sprinkle with 1/4c flour and cook to remove raw taste, 1-3″ to make a roux(white sauce). Slowly pour in 1 1/2c milk, stirring constantly to dissolve roux into liquid. SKIP Tomato paste and green onion. Stir in tomatoes, oregano, and 1c chopped zucchini(if USING PASTA for crust). Bake, adding another CUP of mozzarella the last 5-10″.
3 Comments
Is there a second side?
*Image Transcription: Handwritten Recipe Card*
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Newspaper clipping ’70’s
#Spaghetti “Crust” Pie
6 servings
##Crust:
6 oz spaghetti (3 c) **drained**
2 T butter **or** oleo
⅓ c grated parmesan cheese
2 well-beaten eggs
1 c (8 oz) cottage cheese
##Sauce:
1# ground beef **or** bulk sausage (I use **Italian** sausage)
½ c chopped onion
¼ c chopped green pepper
6 oz can tomato paste
8 oz (1 c) tomatoes, cut up, **undrained**
1 t sugar (I use **carrot**, shredded)
1 t dried oregano, crushed
½ t garlic salt (I use **fresh minced garlic**)
½ c (2 oz) shredded mozzarella cheese
Cook spaghetti; drain (3 c) (I bring cold water to BOIL, stir in 1-3 T salt & bring back up to boil. Add pasta & cook according to package. Stir butter in to hot spaghetti. Add Parm to eggs
*Image Transcription: Handwritten Recipe Card*
—
Newspaper clipping ’70’s
#Spaghetti “Crust” Pie
6 servings
##Crust:
6 oz spaghetti (3 c) **drained**
2 T butter **or** oleo
⅓ c grated parmesan cheese
2 well-beaten eggs
1 c (8 oz) cottage cheese
##Sauce:
1# ground beef **or** bulk sausage (I use **Italian** sausage)
½ c chopped onion
¼ c chopped green pepper
6 oz can tomato paste
8 oz (1 c) tomatoes, cut up, **undrained**
1 t sugar (I use **carrot**, shredded)
1 t dried oregano, crushed
½ t garlic salt (I use **fresh minced garlic**)
½ c (2 oz) shredded mozzarella cheese
Cook spaghetti; drain (3 c) (I bring cold water to BOIL, stir in 1-3 T salt & bring back up to boil. Add pasta & cook according to package. Stir butter into hot spaghetti. Add Parm to beaten eggs and stir mixture into pasta, also. Form spaghetti as a “crust” into a buttered 10-inch pie plate. Spread cottage cheese over bottom of crust.
Meanwhile, in large skillet fry beef/sausage, onion, green pepper, and shredded carrots for sweetness(or sugar),until veggies soften. Stir in tomato paste and fresh minced garlic and saute until paste darkens in color, 1-2″. Tip in undrained tomatoes, crushed oregano, and S&P; heat through.
Turn meat/ sauce mixture into crust and bake, uncovered, in oven at 350°F for 20″. Sprinkle w/mozzarella on top and bake 5″ longer or until cheese melts. 6 Servings
Variation: Skip cottage cheese and add 1c (4oz) on top of spaghetti crust OR 6oz zucchini noodles. In skillet brown sausage and onions, along with carrots or suga. Melt 1/4c butter/ oil and sprinkle with 1/4c flour and cook to remove raw taste, 1-3″ to make a roux(white sauce). Slowly pour in 1 1/2c milk, stirring constantly to dissolve roux into liquid. SKIP Tomato paste and green onion. Stir in tomatoes, oregano, and 1c chopped zucchini(if USING PASTA for crust).
Bake, adding another CUP of mozzarella the last 5-10″.