6 oz (uncooked weight) Spaghetti, cooked al dente and drained1/4 - 1/3 cup mozzarella cheese (low or nonfat), grated 1 whole egg 1 egg white (beaten with whole egg in bowl) FOR THE SAUCE: 1 lb. ground round, extra lean 1/2 cup green peppers, chopped 1 onion, medium, chopped 3 oz. can no-sodium-added tomato paste 8 oz can no-sodium-added stewed tomatoes 1 tsp Oregano 2 tsp Garlic powder 1 cup low-fat or nonfat cottage cheese
To hot spaghetti add cheese and mix well. Allow to cool a few minutes. Stir in beaten egg. Spread spaghetti mixture into a 10-inch non-stick or glass pie pan and shape into crust. Prepare sauce by browning ground meat with green pepper and onion in a non-stick skillet over medium heat. Mix in tomato paste, stewed tomatoes, oregano and garlic powder. Spread cottage cheese over spaghetti mixture and over this spread the meat mixture. Bake in preheated oven at 350 for 20-30 minutes. Remove from oven and sprinkle mozzarella cheese on top. Return to oven for about 5 minutes or until cheese melts.
Vanda Braun - Tulsa Kid's Magazine
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