Spaghetti Pie and Cheesy Crock Pot Pasta

I found this recipe in the Better Homes and Gardens Cook Book, but I made it a little easier. this is one of our new favorites!!!! It's a lot like lasagna but faster.

Spaghetti Pie
Crust:
4 oz dry spaghetti
1 tbsp butter or margarine
1/4 cup Parmesan cheese
1 egg

Filling:
1/2 to 1 lb ground beef or sausage
1 1/2 to 2 cups spaghetti sauce

1 1/2 cup or less cottage or ricotta cheese (I used ricotta)
1/2 to 3/4 cup grated mozzarella

Cook and drain spaghetti according to package. Then toss hot spaghetti in butter, Parmesan, and egg until butter is melted and spaghetti is evenly coated. Set aside.

Cook and crumble ground beef. Drain off fat. Combine with spaghetti sauce. Only use as much as coats ground beef and a little extra because you don't want it soupy. Set aside.

Spray 9 in pie plate with non-stick cooking spray. Press spaghetti noodle mixture on bottom and up sides of pie plate to form crust. Spread cottage or ricotta cheese over "crust." Then pour ground beef and sauce mixture into pie plate. Top with grated mozzarella. (I also added a little Parmesan on top)

Bake in oven at 350 for 20 min or until bubbly.


Cheesy Crock Pot Pasta
1 chicken breast
1 large or 2 small cans of cream of chicken
1/4 cup chopped green onion, chives, or onion
2 tsp or more of garlic powder
1 tsp of salt or to taste
1 tsp of pepper or to taste
3/4 cup cheddar cheese

Spray sides of crock pot with cooking spray. Add the above ingredients to crock pot. Cook on low for 2-3 hours or until chicken is done. You can throw the chicken in frozen, but you will have to cook it for longer or on high.
Serve over hot pasta or rice.