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| Italian Fettuccine Pie |
| Ingredients 1/2 - 3/4 lb. ground beef 1/4 cup finely chopped onion 1 8 oz. can stewed tomatoes, not drained 1 8 oz. can tomato sauce 1/2 teaspoon Italian seasoning 6 oz. uncooked fettuccine 2 whole eggs 1 Tablespoon unsalted butter, melted 1 cup shredded mozzarella cheese 1 cup small-curd creamed cottage cheese 1 cup frozen chopped broccoli, thawed 1/4 cup grated Parmesan cheese Method Preheat oven to 350F Cook beef and onion in 10” skillet over medium heat, stirring occasionally until beef is brown; drain and stir in tomatoes, tomato sauce, and Italian seasoning. Heat to boiling, reduce heat, cover, simmer 30 minutes, stirring occasionally. Meanwhile cook and drain fettuccine as package directs. Beat one of the eggs and the butter in medium bowl. Stir in fettuccine and mozzarella. Spoon mixture into ungreased pie plate [9” x 1 ½”]. Using a second pie plate, press fettuccine firmly into plate to form a pasta pie shell. [Cover the fettuccine with plastic wrap or wax paper to prevent the second dish from getting dirty]. Beat the second egg and mix into cottage cheese. Spread over fettuccine shell. Sprinkle with broccoli. Spoon beef mixture evenly over top. Sprinkle with Parmesan cheese. Bake, uncovered 30 minutes, or until heated through. Let stand 10 minutes before cutting. Makes 6 servings. |