Spaghetti Pie Recipe

Crust:

• 2 c. spaghetti, cooked
• 1 oz. grated Parmesan cheese
• 1 egg, beaten
• 1 1/2 tsp. margarine

Filling:

• 2/3 c. part-skim Ricotta cheese
• 2 tsp. margarine
• 1/2 c. each onion and green pepper, diced
• 1 garlic clove, minced
• 6 oz. ground beef, cooked
• 1 c. canned whole tomatoes, drained and chopped (reserve liquid)
• 2 tsp. tomato paste
• 2 oz. Mozzarella cheese, shredded

Directions:

Combine all ingredients for crust. In 9 inch glass pie plate (sprayed with Pam), spread spaghetti mixture over bottom and up sides of plate to form a crust. Preheat oven to 350 degrees F. Spread Ricotta over bottom of crust and set aside. In skillet heat margarine, and add onion, pepper and garlic to saute.

Add beef, tomatoes, reserved liquid and paste. Cook, stirring constantly until thickened and thoroughly heated. Spoon beef mixture over cheese and bake 20 to 25 minutes. Sprinkle pie with Mozzarella and bake until cheese is melted and begins to brown, about 5 minutes. Remove from oven and let stand 5 minutes before cutting.