Spaghetti Pie

4 oz uncooked spaghetti
1/2 lb lean ground beef
1 small green pepper, chopped (1/2 c)
1 small onion, chopped (1/4 c)
1 jar (14 oz) tomato pasta sauce
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 large eggs
1 cup small curd cottage cheese
1/2 cup shredded mozzarella cheese

Cook & drain spaghetti as directed on package. Cook beef, bell pepper, and onion. Stir in pasta sauce, chili powder, salt and pepper. Cook until sauce thickens. Place spaghetti in a 10 inch glass pie plate; gently press on bottom and 1 inch up side of pie plate. In a small bowl, mix cottage cheese and eggs and pour over spaghetti. Spoon beef mixture over cottage cheese mixture and sprinkle cheese on the top. Bake covered for 35-45 minutes and let stand 5 minutes or so before cutting.

McKay LOVES spaghetti pie. He'll eat more of it than any other meal. Once in a while I tell McKay to 'say cheese' when I am going to take his picture. As I was getting ready to take this picture I said 'say... ' and he said 'cheese!' and grinned. I guess he remembered. ;)

This recipe is out of my Betty Crocker Cookbook and was one of those 'new recipes' that gets a permanent flag. The recipe doubles nicely and freezes well. I don't always put the bell pepper in; Jordan & I really like it but McKay only asks for seconds instead of thirds and fourths.