The Best Spaghetti Pie

• 12 ounces dry spaghetti noodles
• 4 tablespoons butter
• 1 cup parmesan cheese
• 4 well beaten eggs
• 1 lb ground beef
• 1/2 cup chopped onion
• 1 (16 ounce) can undrained Italian-style stewed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 teaspoons sugar
• 1 garlic clove (to taste)
• 2 cups cottage cheese
• 1 cup shredded cheese

1. Cook spaghetti al dente , drain.
2. stir butter into hot noodles.
3. stir in Parmesan cheese and eggs.
4. Use mixture to form crust on bottom of two buttered pie tins or one 9x13 buttered casserole dish.
5. Cook brown meat and onions until meat is browned. Drain.
6. Add tomatoes, tomato paste, suger, and garlic. (plus any other spices you would like for taste).
7. heat.
8. Spread cottage cheese over spaghetti crust.
9. top with meat mixture.
10. Sprinkle grated cheese on top.
11. Bake covered for 35-40 minute at 350. ( if you want to freeze to eat for a later date, just skip baking, wrap with aluminum foil and freeze. when ready to cook, thaw first and then follow baking directions).
12. Remove foil and bake 5 more minutes or until cheese is lightly browned.

noodles, butter, parmesan cheese, eggs, ground beef, onion, tomatoes, tomato paste, sugar, garlic, cottage cheese, shredded cheese

Taken from www.food.com/recipe/the-best-spaghetti-pie-264364 (may not work)