Leftovers > Pasta > Spaghetti Pie >
Nonstick cooking spray
2 C leftover cooked spaghetti pasta
2 eggs, beaten
Lawry's Seasoned Salt to taste
1 C cottage cheese
1 can (14.5 oz.) diced tomatoes with juice
1/2 C mozzarella cheese, shredded
Preheat oven to 350-degrees F. Coat a 9" pie plate with nonstick cooking spray. In a large bowl, mix together cooked spaghetti pasta and beaten eggs with Lawry's Seasoned Salt. Place mixture into prepared pie plate; smooth top evenly with a bread knife or spatula. Spread cottage cheese on top. Pour chopped tomatoes and 1/2 cup of their juice over cottage cheese; sprinkle top with shredded mozzarella cheese. Bake for twenty to thirty minutes, or until eggs are set and the cheese bubbles.
Variation: Add cooked mushrooms, green peppers or fully cooked ground beef to tomatoes and their juice, simmering separately for about fifteen minutes before topping with cottage cheese and spaghetti mixture.
Note: Leftover pasta can also be used for this dish.
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