Spaghetti pie casserole with sausage and cheese

Serves: 6

Nonstick cooking spray
4 ounces dried spaghetti
1 egg, lightly beaten
1/3 cup grated Parmesan cheese
1 tablespoon olive oil
1 egg, lightly beaten
1 1/4 cups low-fat cottage cheese, drained
8 ounces uncooked ground Italian sausage
1/2 cup chopped onion
1/2 cup chopped green and/or red sweet pepper
1 8-ounce can no-salt-added tomato sauce
1 1/2 teaspoons dried Italian seasoning, crushed
1/4 cup shredded part-skim mozzarella cheese (1 ounce)
2 tablespoons Parmesan cheese

1. Preheat oven to 350 degrees F. Coat a 9-inch pie plate with nonstick cooking spray; set aside. For crust: Cook spaghetti according to package directions, except omit the cooking oil and salt. Meanwhile, in a medium bowl, stir together 1 egg, the 1/3 cup Parmesan cheese, and olive oil. Drain spaghetti well; add to egg white mixture and toss to coat. Press spaghetti mixture evenly into the bottom and up the side of the prepared pie plate; set aside.

2. In a small bowl, stir together 1 egg and drained cottage cheese. Spread the cottage cheese mixture over the crust in pie plate. Set aside.

3. In a large skillet, cook sausage, onion, sweet pepper, and garlic until meat is browned. Drain off fat. Stir tomato sauce and Italian seasoning into meat mixture in skillet. Spoon over cottage cheese mixture in crust.

4. Bake about 20 minutes or until heated through. Sprinkle with mozzarella and Parmesan cheeses. Bake about 5 minutes more or until the cheese is melted. Let stand for 15 minutes before serving. Cut into wedges to serve. Makes 6 servings.