4 ounces spaghetti, uncooked
1 egg, beaten
1/4 cup nonfat Parmesan cheese
8 ounces extra lean ground beef
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/2 teaspoon fennel seeds, crushed
1 clove garlic, minced
8 ounces tomato sauce, canned
1 teaspoon oregano, crushed
1 cup lowfat cottage cheese
1/2 cup lowfat mozzarella cheese, shredded
Cook spaghetti for 10 to 12 minutes or until tender but still firm.
Drain well. Return spaghetti to saucepan. Stir in egg and Parmesan
cheese. In a medium skillet, cook ground beef, onion, green pepper,
garlic and fennel till meat is browned and onion is tender. Drain
fat. Stir in tomato sauce and oregano; heat through. Spray a 9"
pie plate with nonstick cooking spray. Press spaghetti mixture
onto bottom and up sides of pie plate, forming a crust. Spread
cottage cheese on bottom and up sides of crust. Spread meat mixture
over cottage cheese. Sprinkle with mozzarella cheese. Bake 350
for 20 to 25 minutes or till bubbly.