Ingredients
6 ounces uncooked spaghetti1 pound lean ground beef (90% lean)1/2 cup finely chopped onion1/4 cup chopped green pepper1 cup undrained canned diced tomatoes1 can (6 ounces) tomato paste1 teaspoon dried oregano3/4 teaspoon salt1/2 teaspoon garlic powder1/4 teaspoon pepper1/4 teaspoon sugar2 large egg whites, lightly beaten1 tablespoon butter, melted1/4 cup grated Parmesan cheese1 cup (8 ounces) 2% cottage cheese1/2 cup shredded part-skim mozzarella cheese
Preparation
Preheat oven to 350°. Cook spaghetti according to package directions for al dente; drain.
In a large skillet, cook beef, onion and green pepper over medium heat, breaking up beef into crumbles, until beef is no longer pink, 5-7 minutes; drain. Stir in tomatoes, tomato paste, seasonings and sugar.
In a large bowl, whisk egg whites, melted butter and Parmesan cheese until blended. Add spaghetti and toss to coat. Press spaghetti mixture onto bottom and up sides of a greased 9-in. deep-dish pie plate, forming a crust. Spread cottage cheese onto bottom; top with beef mixture.
Bake, uncovered, 20 minutes. Sprinkle with mozzarella cheese. Bake until heated through and cheese is melted, 5-10 minutes longer. Let stand 5 minutes before serving.
