Kim's Spaghetti Pie

The first freezer meal seminar I ever attended was given at my church and the instructor was a gal named Kim Rapier. Kim is a mom. She doesn't claim to be a cook, and yet, she was teaching the class. Several years later, I can honestly say that that class was a huge turning point for me in freezer meal preparation. Kim made the idea of cooking in advance a very easy process. Don't ask me why I had never, until that day, conscidered doing freezer meals. I'm maybe not as smart as I pretend to be...but don't tell anyone. Thanks to Kim I in turn was able to make a freezer full of meals when my second son was born...and didn't panic. So, thank you Kim. I love you. Really. Not just because of the freezer meals, but it was a much needed lesson. This is Kim's recipe for a casserole called Spaghetti Pie. She gave it out at that pivotal class, and my family has enjoyed it quite often. I'd never heard of it before that day and when I tried it, I was pleased with the result.
It's made with "regular food" that most everyone has. Middle of the road. Not at all gourmet, but still, very comforting home cooking. Most people eat that way, am I right?

Kim's Spaghetti Pie

6 oz dry spaghetti noodles
2 T butter (melted)
1/2 cup Parmesan cheese
2 eggs
1 tsp all purpose Italian Seasoning
Salt and pepper to taste

1/2 lb ground beef (we use garbanzo beans or veggie meat)
1/2 cup chopped onion
1 14.5 oz can diced tomatoes, drained
1 tsp oregano
1 clove garlic, minced
1 cup cottage cheese (I use ricotta)
1/2 cup cheese of your choice, shredded

Directions: Cook spaghetti noodles as directed on package (I slightly undercooked them by 2 minutes). Drain. Rinse until cooled. Stir in the butter, Parmesan cheese and eggs into the cooked noodles along with the Italian seasoning and a dash of salt and pepper.