Servings: 6
Equipment
- Deep 10” Pie Plate
Ingredients
- 1 8oz. pkg spaghetti
- ⅓ cup grated Parmesan cheese
- 2 large eggs beaten
- 2 tablespoons butter cut into small cubes
- 1 pound lean ground chicken
- ½ onion chopped
- ½ green bell pepper chopped
- 1 clove garlic minced
- 14.5 oz. can diced tomatoes
- 6 oz. can tomato paste
- 1 teaspoon white sugar
- 1 teaspoon dried oregano
- 1 cup cottage cheese
- ½ cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350℉. Grease a 10-inch pie plate.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti.
- In a large bowl; beat eggs then add parmesan cheese and butter. Add hot spaghetti, stir until well combined. Form spaghetti mixture onto the sides and bottom of the prepared pie plate into a crust and set aside.
- Heat a large skillet over medium-high heat. Cook and breakup chicken, onion, bell pepper, and garlic in the hot skillet, 5 to 7 minutes. Stir in undrained tomatoes, tomato paste, sugar, and oregano. Cook, stirring occasionally, until heated through.
- Spread cottage cheese over spaghetti crust, then pour in filling.
- Bake in the preheated oven for 20 minutes. Sprinkle mozzarella cheese over the top of pie and continue baking until cheese is melted, about 5 minutes more.
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