6 oz rice spaghetti
2 eggs
8 oz raw milk cheese, grated
1 lb grass-fed, organic beef
1 onion, diced
15 oz spaghetti sauce
Cook spaghetti. Mix eggs into hot spaghetti. Form into a crust in the 9x13 pan. Brown meat and onion. Add sauce. Spread over spaghetti crust. Bake for 30 minutes at 350 degrees. Top with cheese and bake about 5 minutes more until melted.
P.S. You could also add 1 cup of cottage cheese and spread it over the "crust" before the meat. I didn't. I'm just saying that you could if you were so inclined.
4 comments:
hey im following form mommyblogs.com
Making this tonight. I prepped it last night and it's in the fridge. I'll bake it longer...uncovered, I assume?
I did add a little cottage cheese so I'll let you know how that goes.
Yes... uncovered.
It was a big hit! My husband and 2 year old and I all loved it. The cottage cheese worked well.
Because I had prepped in advance and then refrigerated it I baked it longer and also covered it with tinfoil (thinking this would make it heat up faster but I have no idea). I was going to uncover it halfway through, but forgot. Turned out fine (I uncovered it once I put the cheese on).
I made it with veggie crumbles instead of meat--not the soy ones, but the Quorn brand ones. Hoping that Quorn is better for you than soy...they sell it at the co-op so I feel like it must be somewhat ok. I looked into mycoprotein and the worst think I could find is that some people may be allergic to it.
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