Mexicali pasta pie

6 servings

Ingredients

Quantity Ingredient
1 pounds Ground Pork
4 ounces Can Green Chili Peppers, rinsed, seeded, and chopped
1 teaspoon Sugar
½ teaspoon Ground Cumin
¼ teaspoon Ground Coriander
¼ teaspoon Garlic Powder
¾ cup Corn Chips, slightly crushed (optional)
½ cup Shredded Cheddar Cheese (2 ounces)
1 Med. Chopped Onion
1 7.5 ounce Can Tomatoes, cut up
6 ounces Can Tomato Paste
1 tablespoon All-Purpose Flour
2 Beaten Eggs
3 cups Hot Cooked Spaghetti (6 ounces uncooked)
⅓ cup Grated Parmesan Cheese
2 tablespoons Butter or margarine
1 cup Cream-style Cottage Cheese, drained

Directions

Crumble ground meat into a 2-quart casserole. Add onion.

Micro-cook, covered, on 100% power for 5 to 6 minutes, or till meat is no longer pink, stirring once to break up. Drain off fat.

Stir in UNDRAINED tomatoes, tomato paste, flour, and seasoning.

Micro-cook, covered, on 100% power for 7 to 8 minutes or till mixture is thickened and bubbly, stirring once. Set aside.

Stir together beaten eggs, hot cooked spaghetti, and butter/margarine. Form spaghetti mixture in a "crust" in a greased 10-inch pie plate. Cover with clear plastic wrap.

Micro-cook spaghetti crust on 50% power for 5½ to 6 ½ minutes or till crust is just set, giving dish a half-turn after 3 minutes.

Spoon cottage cheese over bottom of crust.

Spread meat mixture atop cottage cheese.

Micro-cook, uncovered, for 3 to 3 ½ minutes or till hot, giving dish a half-turn after 1 ½ minutes.

Sprinkle with topping; let stand 5 minutes. Cut into wedges to serve.

Makes 6 servings

Source: "BH&G Microwave Recipes Made Easy", copyright 1982

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