Flying Speghetti Monster Noodle Pie...
Prep & Cooking Time: 1 hr. 5 min.
Yield: 5 servings
Serving Size: 6.000 ounces
1 cup, drained, cottage cheese (fat free)
2 oz mozzarella cheese (part skim)
4 egg whites
1 tsp dried oregano
8 oz canned crushed tomatoes
1 raw, huge sweet red bell pepper, diced
1&1/2 cups cooked spaghetti noodles
12 oz raw, ground beef
1 Tbsp margarine, trans-fat free blend
Directions:
1. Cook spaghetti, omit the salt and oil from the directions, drain and set aside
2. In a bowl, combine 2 egg whites, and margarine, add to hot spaghetti and stir
3. Coat a round, 9 inch baking pan with non stick cooking spray and add noodles, going up the sides as well
4. In a bowl, mix 2 egg whites and cottage cheese, pour on top of noodles and set aside
5. In a large skillet, brown meat with red pepper. Drain excess oils, blot with paper towel and pour on top of cottage cheese layer
6. Pour crushed tomatoes (including sauce) and oregano. Bake at 350 degrees F (177 degrees Celcius) for 20 minutes
7. Remove from oven, sprinkle mozzarella cheese on top, bake for additonal 5-7 minutes until cheese is melted. Cut into wedges
