Sorry I haven’t posted lately. My fancy dslr camera has died. The memory card won’t even insert into the camera and I’ve already sent that camera back to Nikon once and it was pretty expensive to get it fixed. I might be buying a new camera here pretty soon, so I’m stuck taking pictures with my fancy Nokia Lumia phone. I highly recommend these phones because the camera quality on them is AMAZING. I have the 920 which has 10 megapixels on it, but now the 1020 is coming out and has 40 megapixels on it. It is a Windows based phone which I like too.
This pie was really good. Like lasagna, there is the basic noodle layer, cottage cheese layer, and meat sauce layer, but this is in pie format. That is right 3.14. You can use 93% lean ground beef or lean ground turkey to make this pie lighter, and use low fat mozzarella cheese and cottage cheese. It came to 7 points plus a piece for 8 servings. The points plus would be around 10 if you changed the serving size to 6. Enjoy!
Note: I only cover the pie with half the cheese because I have a husband who doesn’t eat dairy products.
6 oz spaghetti
1 egg, lightly beaten
6 Tbsp Parmesan cheese, divided
1/2 pound Italian sausage
1 and 1/2 cups spaghetti sauce
1/2 teaspoon basil
1 cup cottage cheese
1 cup shredded mozzarella cheese, divided
Preheat oven to 350. Lightly spray a 9-inch pie plate with cooking spray. Set aside.
Cook the spaghetti according to package directions. Drain and place in a large bowl. Toss pasta with egg and 4 Tbsp Parmesan cheese. Press the spaghetti mixture on the bottom and up the sides of the pie plate.
Brown Italian sausage. Drain fat. Stir in spaghetti sauce and basil.
Combine cottage cheese and 1/4 cup mozzarella cheese. Spread over spaghetti. Top cottage cheese with meat sauce. Sprinkle remaining mozzarella and parmesan cheese on top.
Bake for 30 minutes or until heated through. Allow to stand for 10 minutes before serving. (It will be runny and fall apart if you serve it immediately)