Sausage Spaghetti Pie

This is a long-time favorite of ours. It keeps well for leftovers and freezes nicely.

5 oz. packaged dried spaghetti
1 beaten egg
1/3 cup grated Parmesan cheese
1 T margarine or butter, cut up
1 beaten egg
1 cup cream-style cottage cheese, drained
1/8 t pepper
8 oz. bulk pork sausage, Italian sausage, or ground turkey sausage
1 cup sliced fresh mushrooms
1 medium onion, chopped (1/2 cup)
1/4 cup chopped green pepper
1 8-oz. can pizza sauce
1/2 cup shredded mozarella cheese (2 oz.)

Cook spaghetti according to package directions. Drain and rinse with cold water. Drain again.

For crust, in a medium mixing bowl combine 1 egg, Parmesan cheese, and margarine or butter. Add spaghetti; toss to coat. Press the spaghetti mixture against the bottom and sides of a well-greased 9-inch pie plate to form an even crust.

In a small mixing bowl combine 1 egg, cottage cheese, and pepper. Spread over the spaghetti crust; set aside.

In a large skillet cook the sausage, mushrooms, onion, and green pepper until the meat is brown and vegetables are tender. Drain fat. Stir in pizza sauce. Heat through. Spoon meat mixture over cottage cheese mixture. Cover loosely with foil.

Bake in a 350 degree oven for 20 minutes. Remove foil; sprinkle with mozarella cheese. Bake, uncovered, about 5 minutes more or until mozarella cheese melts. Let stand 5 minutes before serving. Cut into wedges to serve. Makes 6 main-dish servings.

Source: Cooking for Today: Pasta (Better Homes & Gardens Books, 1993)