My cold and a recipe...what a combination!

I've been a little MIA when it comes to blogging lately. I blame this week on the horrendous cold that I had on Tuesday and Wednesday. Usually, I feel a cold coming on but this time it hit without any warning what so ever! I went to bed Monday night feeling great but then woke in the night and knew I was in for it. For me a cold is never just a cold. I know so many people that can go to work, school, etc... and function when they have a cold. I don't know what it is about my body that when a cold virus decides to take up residence, I am down for the count. I would almost rather have the stomach flu, that deal with a cold. It's that bad!
I am not kidding when I say that on Tuesday, I went through AT LEAST 4 square boxes of Puffs tissues. That's insane! I think in total we've gone through a good 6-7 boxes this week.

I am so thankful that I'm feeling better. My cold is not gone, I am left with a cough that I'm sure will linger for a good week, but I am so glad to be able to function again.

Now if that first part of the post didn't ruin your appetite... I have a recipe that I want to share.

This recipe was given to me by my good friend and neighbor, Rachel. She's a great cook and we find ourselves swapping recipes all the time. It's great to have a neighbor who enjoys cooking and baking as much as I do.

This recipe is so good and I make it at least once a month. It makes a lot for 3 people, so the last time I made it I tried putting half in a disposable baking tin and freezing it. I haven't gotten it out the freezer yet, but I'm sure it'll bake up just fine when I do.

Spaghetti Pie

Crust:

 6 oz. dry spaghetti

2 T butter ( I find that 1 is enough)

1/2 cup parmesan cheese

2 eggs, beaten

For the crust: Cook noodles as directed. Drain. Add butter, cheese and eggs and mix together. Put in a greased 9 inch pie plate ( I use a 10 in. when I make a full recipe)


                                                                             Filling:

 1 lb ground meat

1/2 cup diced onion

1 can italian style diced tomatoes

1 six ounce can tomato paste

1 tsp sugar

1 tsp oregano

1 glove garlic, minced

For Filling: Brown meat with onion and drain. Add tomatoes, paste and other ingredients and heat through. I usually add a little water to thin it out a bit. It always seems very thick.

Assembly: After you have the crust in the pie plate, spread 1 cup cottage cheese over the noodles and then top with the meat mixture. Then top with mozzerella cheese. Bake uncovered at 350 degrees for about 30 minutes.

This is definitley one of our family favorites.