Spaghetti Pie

This is a fun way to jazz up spaghetti and is made with ingredients that you probably already have on hand. When I make this for me and Jason, I split it into two 8x8 pans and cook one, cover the other with foil and then freeze it before cooking it. When you are ready for the frozen one, pull it out of the freezer, throw it in the fridge for a day or so and then cook as normal! Doesn't get much more convenient than that.

Spaghetti Pie

16 oz. (1 box) dry spaghetti
2-3 T butter
1 cup parmesan cheese
4 well-beaten eggs
1 lb. + ground turkey, cooked
1 (28 oz) jar of your favorite pasta sauce
2-4 (32 oz) cups cottage cheese - however much you like, it is a nice protein boost with minimal calories and doesn't affect the taste
1 cup mozzarella or italian blend cheese, shredded

Cook spaghetti. Drain. Stir butter into hot noodles until melted. Whisk eggs and parmesan cheese. Mix meat in with pasta sauce. Form pasta mixture into a crust shape in a buttered 9x13 pan, or two 9" pie plates. Spread cottage cheese over bottom of spaghetti crust. Top with tomato-meat mixtrue. Sprinkle with grated cheese. Cover with foil and bake at 350 for 25 minutes. Remove foil and bake for 5 more minutes until cheese is lightly browned.