Preapare shaghetti according to package directions; drain. In large bowl, toss spaghetti with oil; reserve 1 cup spaghetti for filling. Toss remaining spaghetti with parmesan cheese and egs. Turn into 10-inch pie plate. Press spaghetti mixture into bottom and up sides of pie plate to form a crust. Evenly spread cotage cheese over bottom of spaghetti crust. Set aside. In medium skillet, saute ground beef, onion and green pepper until meat is brown and crumbly. Drain excess fat. Stir in stewed tomatoes, tomato paste, oregano, garlic powder, pepper, salt, if desired, and reserved spaghetti. Heat thoroughly. Spoon meat mixture over cottage cheese. Cover loosely with greased foil. Bake in preheated 350 degree oven for 20 minutes. Sprinkle with mozzarella cheese; continue baking for 8-10 minutes or until cheese is melted. Refrigerate leftovers. From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (361g)|
|Recipe Makes: 6|
|Calories from Fat: 290 (48%)|
|Amt Per Serving||% DV|
|Total Fat 32.2g||43 %|
|Saturated Fat 11.7g||59 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 419.2mg||129 %|
|Sodium 601.2mg||21 %|
|Potassium 886.1mg||23 %|
|Total Carbohydrate 41.4g||12 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 37.9g|
|Protein 37.4g||53 %|
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Calories per serving: 605
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