Title: Spaghetti Pie
Categories: Pasta Ground Main
Yield: 1 Pie

2	c	Cooked thin spaghetti (a little less than half the box)
1	oz	Grated Parmesan cheese
1		Egg, beaten
1	ts	+ 1 tablespoon margarine, softened FILLING:
2/3	c	Part-skim ricotta cheese
2	ts	Margarine
1/2	c	Diced onion
1/2	c	Diced red or green bell pepper
1		Clove Garlic, minced
6	oz	Cooked ground beef, crumbled
1	c	Canned whole tomatoes, drained and chopped (reserve liquid)
2	ts	Tomato paste
2	oz	Mozzarella cheese, shredded

Combine all ingredients for crust. Spray a 9 inch pie plate with a non-stick cooking spray. Spread spaghetti mixture over bottom and sides to form crust. Carefully spread ricotta cheese over bottom of crust and set aside.

In a skillet, heat margarine; add onion, bell pepper and garlic. Saute until onion is translucent. Add beef, tomatoes, reserved liquid and paste. Cook, stirring constantly, until mixture is slightly thickened and thoroughly heated.

Spoon beef mixture over ricotta cheese and bake at 350 degrees until pie is thoroughly heated, 20 to 25 minutes. Sprinkle on mozzarella cheese and bake until cheese is melted and just beginning to brown, about 5 minutes. Remove from oven and let stand 5 minutes before cutting.

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