Ingredients
- 6 ounces fettuccine
- 2 tablespoons butter
- 2 eggs, beaten
- ⅓ cup grated Parmesan cheese
- 1 cup cream-style cottage cheese
- 1 pound a mix of ground beef and bulk pork sausage
- ½ cup onion, chopped
- ¼ cup green paper, chopped
- 8 ounces tomatoes, cut up
- 6 ounces tomato paste
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- ½ teaspoon garlic salt
- ½ cup mozzarella cheese, shredded
Instructions
- Cook fettuccine according to package directions; drain (there should be about 3 cups).
- Stir butter into hot fettuccine; stir In beaten egg and Parmesan cheese. Form the fettuccine mixture into a crust in a greased 10-inch pie plate. Spread with cottage cheese.
- In a skillet, cook ground meat, onion, and green pepper until meat is brown and vegetables are tender. Drain off fat. Stir in undrained tomatoes, tomato paste, sugar, oregano, and garlic salt. Heat through.
- Turn the meat mixture into the fettuccine crust. Bake, uncovered, at 350° oven for 20 minutes. Sprinkle it with mozzarella cheese. Place back into oven until the cheese is melted, about five minutes.
