Ingredients


4 oz. gluten free spaghetti


1 egg, beaten or 2 egg whites


1/3 c grated parmesan cheese


1 Tbs. butter


1 c. cottage cheese


1 egg, beaten


3/4 lb. ground beef, turkey, or sausage


½ c. chopped onion


¼ c. chopped green pepper


1 c. Francesco Organic Tomato and Basil pasta sauce


½ c. shredded mozzarella cheese


¼ tsp McCormick fennel seed


Directions


For crust, cook spaghetti according to package directions and drain. Combine 1 beaten egg, parmesan cheese and butter. Stir in hot spaghetti until butter melts. Press mixture evenly into bottom and up sides of a 9 inch pie plate prepared with cooking spray. In a bowl combine cottage cheese and one beaten egg. Spread over crust and set aside. Cook meat, onion, green pepper, and fennel until meat is browned. Stir in pasta sauce and heat through. Spoon over cottage cheese mixture. Bake at 350°F for 20 minutes. Sprinkle with mozzarella cheese and bake 5 minutes more or until cheese melts and crust sets. Remove from oven and let stand for 5 minutes. Cut into wedges and serve.