Italian Fettuccine Pie

 

1/2

lb lean (at least 80%) ground beef

1

small onion, finely chopped (1/4 cup)

1

can (8 oz) stewed tomatoes, undrained

1

can (8 oz) tomato sauce

1/2

teaspoon Italian seasoning

6

oz uncooked fettuccine

2

eggs

1

tablespoon butter or margarine, melted

1

cup shredded mozzarella cheese (4 oz)

1

cup small-curd cottage cheese

1

cup Green Giant® Valley Fresh Steamers™ frozen chopped broccoli, thawed, or chopped fresh broccoli

1/4

cup grated Parmesan cheese

• 1 Heat oven to 350°F. In 10-inch skillet, cook beef and onion over medium heat, stirring occasionally, until beef is brown; drain. Stir in tomatoes, tomato sauce and Italian seasoning. Heat to boiling, stirring occasionally. Reduce heat. Cover; simmer 10 minutes, stirring occasionally.
• 2 Meanwhile, cook and drain fettuccine as directed on package.
• 3 In medium bowl, beat one of the eggs and the butter. Stir in fettuccine and mozzarella cheese. In ungreased 9-inch quiche dish or pie plate, spoon and press mixture evenly in bottom and up side of dish.
• 4 In small bowl, mix cottage cheese and remaining egg; spread over fettuccine mixture in dish. Sprinkle with broccoli. Spoon beef mixture evenly over top. Sprinkle with Parmesan cheese.
• 5 Bake uncovered about 30 minutes or until hot in center. Let stand 10 minutes before cutting.