Last night for dinner I choose to make Spaghetti Pie. This family favorite has been passed down from my mom. I remember growing up loving this dish. It’s the type of meal that taste even better the next day. My husband made chili this weekend and we had left overs as well, we both discussed how meals such as spaghetti and chili taste so scrumptious the following day. This prompted me to make spaghetti pie this week as the weather has changed it’s a great time for it.

I’s super easy to make and a great freezer meal as well.

Ingredients:

• 6oz spaghetti
• 2 tbsp. butter
• 1/3 cup grated parmesan cheese
• 2 well beaten eggs
• 1 cup of cottage cheese
• 1 can diced tomatoes
• 1 6oz can tomato paste
• 1 tsp sugar
• oregano
• garlic powder
• 1/2 cup shredded mozzarella cheese

Preheat oven to 350

Cook spaghetti according to package instructions. Drain and return to pot while adding butter and parmesan cheese. Mix well. In a small dish beat eggs and add to mixture.

Form spaghetti mixture into a well greased pie plate. Spread cottage cheese on top.

Meanwhile, cook meat and onion until browned. Stir in undrained tomatoes, paste, sugar, oregano, and garlic; heat through. Pour on top of noodles and bake for 20-25 minutes, add mozzarella cheese and bake until melted and light brown.

Serve with garlic bread and fresh salad.