Ingredients:

  • 8 oz spaghetti, whole wheat or gluten-free
  • 1 large egg, beaten
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp light butter, melted
  • 1 lb 93% lean ground beef or turkey
  • 1/2 cup yellow onion, finely diced
  • 1/4 cup green bell pepper, diced
  • 24 oz low-sodium marinara sauce
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1 cup low-fat cottage cheese
  • 1/4 cup fresh parsley, chopped
  • 1 cup part-skim mozzarella cheese, shredded

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie plate or springform pan.
  2. Boil the spaghetti in salted water until slightly firm to the bite, about 2 minutes less than the box instructions.
  3. Whisk the large egg in a big bowl, then stir in the 1/2 cup Parmesan and 1 tbsp melted butter.
  4. Toss the warm pasta into the egg mixture until every strand is coated, then press it into a greased 9 inch pie plate. Note: Use a spoon to push the noodles up the sides to create a well.
  5. Cook the 1/2 cup onion and 1/4 cup green pepper in a skillet until softened and translucent.
  6. Add the 1 lb lean beef, breaking it up with a spatula until no pink remains and it starts to sizzle.
  7. Stir in the 24 oz marinara, 1 tsp oregano, and 1/2 tsp garlic powder. Let it bubble gently for 5 minutes.
  8. Spread the 1 cup cottage cheese over the bottom of the pasta crust, then sprinkle with 1/4 cup fresh parsley.
  9. Ladle the meat sauce over the cottage cheese layer, spreading it to the edges.
  10. Sprinkle the 1 cup mozzarella over the top until the meat sauce is completely covered.
  11. Bake at 350°F (175°C) for 20 minutes until the cheese is bubbly and the pasta edges are golden. Let it sit for 5 minutes before slicing.