This recipe is one of my family's favorites. It combines spaghetti, ground beef, sauce and cheese and it's low fat. It's hard not to like this dish! I always make extra spaghetti on spaghetti night so I can make this a few days later. It's a great dinner when you are always pressed for time and don't feel like making something complicated. And it's easy to make ahead which I appreciate!
4 cups of cooked spaghetti (doesn't have to be exact)
1 tablespoon butter
1 beaten egg
1/4 cup Parmesan cheese
8 oz. ground beef
1/2 cup chopped onion
1 clove garlic, minced
1/2 fennel seeds, crushed (I substituted rosemary)
1 8 oz. can tomato sauce
1 tsp. dried oregano, crushed
1 cup low fat cottage cheese
1/2 cup shredded part skim mozzarella cheese
In a large saucepan, stir together butter and spaghetti until hot (add a little water if it starts to stick). Add egg and Parmesan cheese and stir until blended.
In a medium size skillet, cook ground beef, onion, garlic and fennel seeds until meat is browned and onion tender. Drain any fat. Stir in tomato sauce and oregano and cook until heated through.
Coat a 9 inch pie plate or square baking dish with cooking spray. Press spaghetti mixture onto bottom and along sides forming a crust. Spread cottage cheese over top and along sides of spaghetti crust. Spread meat mixture over cottage cheese. Sprinkle with mozzarella cheese.
Bake at 350 degrees for 20 to 30 minutes or until bubbly and heated through. Cut into wedges to serve.
Fat: 11 grams
"No man is lonely eating spaghetti; it requires so much attention."