Spaghetti Pie

2 eggs
4 tsp olive oil
1/3 cup grated Parmesan cheese
3 1/2 cup cooked spaghetti (7 oz dry)
1 1/2 cups prepared spaghetti sauce, such as marinara
1 onion, finely chopped
2 cloves garlic, finely chopped
1/2 lb lean ground meat
2 carrots, grated
1 cup cottage cheese or ricotta
1 cup shredded mozzarella cheese

Cook spaghetti if it is not already cooked. Preheat oven to 350. Lightly grease a 9 or 10 inch pie plate.

In a large bowl beat eggs, 2 tsp of oil and Parmesan until smooth. Add cooked spaghetti and 1/2 cup of spaghetti sauce. Toss well to coat.

Turn into greased pie plate. With the back of a wooden spoon, press spaghetti over the bottom and up the sides of the pie plate to form a crust or nest.

Heat remaining 2 tsp of oil in a large skillet over medium heat. Add the onion and saute until tender, about 5 minutes. Add garlic and saute 30 seconds longer. Add ground meat and cook, breaking up the meat with a wooden spoon until the meat is no longer pink. Stir in the grated carrot until well-mixed. Turn off the heat and stir in the spaghetti sauce.

Spoon cottage cheese/ricotta over the bottom of the spaghetti crust. Sprinkle with 1/2 cup of mozzarella. Top with meat sauce mixture. Cover the pie plate with aluminum foil.

Bake pie for 20 minutes. Remove foil, sprinkle with remaining 1/2 cup of mozzarella. Bake until the cheese melts, about 5 minutes longer. Let stand 10 minutes before slicing and serving.