2 tbsp butter

1/3 c parmesan cheese

2 eggs — well beaten

1 lb ground beef — or ground turkey

minced onion — to taste –OR 1/2 c onion, chopped– 1 can Pasta Ready Tomatoes–Garlic & Herb flavor — (8

oz) 1 can tomato paste — (6 oz)

1 tsp sugar

1 tsp oregano

1/2 tsp garlic salt

1 c cottage cheese

1 egg

1/4 c dry bread crumbs

1/8 c spinach — drained

1 c mozzarella cheese — shredded

Cook and drain spaghetti (3 1/4 c cooked).
Stir butter, parmesan cheese, and eggs into hot spaghetti.
Form into a crust in a buttered 10-inch pie plate.
Cook beef and onion till meat is browned; drain fat.
Stir in tomatoes, tomato paste, sugar, oregano and garlic; heat.
Mix in separate bowl cottage cheese, egg, bread crumbs, spinach, and 1/2 of the mozzarella cheese.
Spread over spaghetti.
Top pie with tomato mixture.
Bake at 350 for 20 minutes. Top with remaining mozzarella and bake for 10 minutes longer (or until cheese is melted & bubbly).

1 c Fine Soft Breadcrumbs

1/4 c Onions, finely chopped

1 x Egg

1 1/2 ts Salt

1/4 ts Pepper

1/4 ts Thyme

1 tb Butter

1 tb Oil

1 cn 14oz Tomato Sauce

1 cn 10oz Beef Bouillon

1 c Dry Red Wine

1 c Water

8 x Onions, halved

2 cl Garlic, minced

4 x Medium Potatoes, cubed

4 x Medium Carrots, 1″ chunks

Salt and Pepper 1/2 lb Small Mushrooms (optional)

Parsley, chopped 1 tb Cornstarch OR

2 tb Flour

1) Combine beef, crumbs, onion, egg, salt, pepper, thyme.
Shape into

1 1/2″ meatballs.

2) Heat butter and oil in skillet.
Brown meatballs lightly on all

sides.
Drain excess fat.
3) Combine meatballs with remaining ingredients in dutch oven.
(May be

refrigerated at this point).
Cover and bake about 45 minutes at 350 F

or until vegetables are tender.
During last 15 minutes, thicken with cornstarch or flour.
From the Kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown NY U/L to Cooking by Burt Ford. 3/95