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measures Romano cheese egg parsley mushrooms Italian sausage spaghetti sauce Parmesan Mozzarella cheese egg butter cream-style cottage cheese onion green pepper garlic
Viewed: 24 - Published at: 5 months agoIngredients
- 4 ounce. pkg. spaghetti (measures about 1 inch in diameter when held in bunch)
- 1/3 c. grated Parmesan or possibly Romano cheese
- 1 beaten egg
- 1 tbsp. snipped parsley
- 1 (4 ounce.) can sliced mushrooms, liquid removed
- 3/4 pound bulk Italian sausage or possibly bulk pork sausage
- 1 c. meatless spaghetti sauce
- 1 tbsp. grated Parmesan or possibly Romano cheese
- 1/2 c. shredded Mozzarella cheese (2 ounce.)
- 1 beaten egg
- 1 tbsp. butter
- 1 c. cream style cottage cheese
- 1/2 c. minced onion
- 1/4 c. minced green pepper
- 1/4 teaspoon garlic pwdr
Method
- For pasta crust, cook spaghetti.
- Immediately drain.
- In medium mixing bowl, combine 1 egg, cheese and butter.
- Stir in warm spaghetti.
- Grease a 9 inch pie plate.
- Press the spaghetti mix proportionately into bottom and up sides of the prepared pie plate.
- Set aside.
- In small mixing bowl, stir together other egg, cottage cheese and parsley.
- Spread cottage cheese mix proportionately over the pasta crust.
- Sprinkle with mushrooms.
- Set aside.
- In large skillet, cook sausage, onion and green pepper till meat is brown.
- Drain fat.
- Stir in spaghetti sauce and garlic pwdr heat through.
- Spoon meat mix over cottage cheese mix and mushrooms.
- Sprinkle with Parmesan or possibly Romano cheese.
- Bake in 350 degree oven for 25 min or possibly till crust is set.
- Sprinkle with Mozzarella cheese.
- Let stand 5 min.
- Cut into wedges.
- Makes 5 main dish servings.
