Cheesy Pasta Bake (Printable Version)
# What You’ll Need:
01 -
1 lb lean ground beef
02 -
6 oz dry spaghetti
03 -
2 large eggs, whisked
04 -
1/3 cup Parmesan cheese, grated
05 -
1/2 cup onion, chopped
06 -
1 garlic clove, finely chopped
07 -
1/3 cup chopped green bell pepper
08 -
14 oz canned diced tomatoes, juice included
09 -
6 oz can of tomato paste
10 -
1 tsp oregano, dried
11 -
2 tbsp butter, plus 1 tbsp for greasing
12 -
1 tsp sugar
13 -
1 cup cottage cheese
14 -
1/2 cup mozzarella cheese, shredded
# Steps to Follow:
01 -
Set your oven to 350°F (175°C) and lightly coat a 10-inch pie dish with 1 tbsp butter.
02 -
Cook the spaghetti until it’s just done, following the instructions on the package. Drain and put it back in the pot.
03 -
Mix the pasta with the grated Parmesan, whisked eggs, and 2 tbsp melted butter. Spread this mix into the pie dish to create a crust.
04 -
In a skillet on medium heat, cook the ground beef with onion, green pepper, and garlic until the beef is no longer pink and the veggies are soft. Drain the extra grease.
05 -
Add diced tomatoes, tomato paste, sugar, and oregano to the skillet. Stir it all together and let it simmer for 5–10 minutes.
06 -
Spread cottage cheese over the spaghetti base, then cover it with the meat filling.
07 -
Pop the dish into the oven for 20 minutes, then sprinkle mozzarella on top and cook for another 5–10 minutes, until the cheese is fully melted.
08 -
Let the dish sit for a few minutes before cutting it into slices and serving.
# Additional Notes:
01 -
Give the spaghetti pie a short break after baking—it makes cutting much easier!