Spaghetti Pie
by Frances M. Lechak, RD, LDN

OVEN SETTING: 350degrees – 45 minutes

INGREDIENTS:

• 1 lb. Whole Wheat Spaghetti, cooked and drained
• ½ cup soy parmasean (Add to hot spaghetti)
• Fresh ground Pepper
• ¼ tsp Salt
• 1 lb. Yves ground round
• 1 medium onion - diced
• 2 ribs of celery – diced
• 1 clove of garlic
• 1 jar marinara sauce
• 1 container fat free cottage cheese – drained over cheese cloth

DIRECTIONS:

1. Toss these together and place in a 9x12 or 9x15 inch baking dish. Press firmly to sides and bottom like a crust. Set aside.
   
2. In a good teflon pot heat diced vegetables until they start to wilt. Add Yves ground round and some of the spaghetti sauce and cook over low heat until onions and celery are cooked and meat is heated thoroughly.
   
3. Place a thin layer of spaghetti sauce on top of the spaghetti in glass dish, then spread a layer of the meatlike mixture, then a layer of cottage cheese. Repeat this process ending with the cottage cheese on top.
   
4. Place in oven and heat until thoroughly hot and cottage cheese starts to melt. Enjoy!