Spaghetti Pie

(A dish that has a crust of spaghetti noodles and parmesan cheese. It is topped with cottage
cheese; corn; ground beef with tomato sauce, garlic powder, and oregano and then cheese.)

8 ounces dried spaghetti
2 tablespoon margarine or butter
2 beaten eggs
1/2 cup grated parmesan cheese
3/4 pound ground beef
2 cups frozen corn or 2- 15 ounce can corn (drained)
1/4 teaspoon garlic powder
1 1/2 cups tomato sauce
1/2 teaspoon oregano
Nonstick spray coating
16 ounces (2 cups) cottage cheese; drained
6 - 8 ounces cheddar and/or monterey jack (or mozzarella)

Cook spaghetti for 10 to 12 minutes or until tender but still firm. Drain well. Stir in margarine
or butter in the pasta until almost melted. In a small bowl, mix eggs and Parmesan cheese. Stir
in the spaghetti. Cook frozen corn and drain off water after you have cooked it. Brown ground
beef in a frying pan. Drain off excess fat. Add garlic to the meat and stir. Stir in tomato sauce
and oregano and heat until hot. Spray a 9 x 13 inch baking dish with nonstick spray coating.
Press spaghetti mixture into the bottom and up the sides of the baking dish using two forks,
wooden spoons, or whatever else. Spread the cottage cheese over the crust. Spread the corn
over the cottage cheese. Spread the meat mixture over the corn. Sprinkle with shredded cheddar
and monterey jack (or mozzarella). Bake for 20 to 25 minutes in a 350 degree F. oven or until hot
and bubbly.

Note: If you halve this recipe, use a 9 - inch pie pan and use the same amount of cheese as in this
recipe.

The Pratt Family Cookbook
www.fastq.com/~jbpratt/recipes/recipemain.html