1/2 lb lowfat ground beef (or substitute ground turkey)
1 small onion, diced
8 oz can stewed tomatoes (not drained)
8 oz can tomato sauce
1/2 t Italian seasoning
6 oz uncooked fettuccine
2 eggs, divided
1 T melted butter
4 oz shredded mozzarella (1 C)
1 C small curd cottage cheese
1 C frozen chopped broccoli, thawed
1/4 C grated Parmesan
Cook the beef and onion in a skillet over medium heat, stirring occasionally, until meat is browned, drain. Stir in tomatoes, tomato sauce and Italian seasoning. Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring occasionally.
Meanwhile, cook and drain fettuccine. Beat 1 egg and the butter in medium bowl. Stir in fettuccine and mozzarella. Spoon mixture into ungreased pie plate; press evenly on bottom and up sides.
Mix cottage cheese and 1 egg; spread over fettuccine mixture on bottom of pie plate. Sprinkle with broccoli. Spoon beef mixture over top. Sprinkle with Parmesan.
Bake uncovered at 350 F about 30 minutes or until hot in center. Let stand 10 minutes before cutting.