Title: Spaghetti Pie )+(Gwhp32a
Categories: Italian Pasta Casserole
Yield: 6 Servings
| 6 | oz | Spaghetti |
| 2 | tb | Butter |
| 1/3 | c | Parmesean cheese |
| 2 | | Eggs; well beaten |
| 1 | lb | Ground beef |
| 1/2 | c | Onion; chopped |
| 1/4 | c | Green pepper; chopped |
| 1 | | Tomatoes; canned,cut up |
| 6 | oz | Tomato paste |
| 1/2 | ts | Garlic salt |
| 1 | ts | Sugar |
| 1 | ts | Oregano |
| 1 | c | Ricotta cheese |
| | | Mozarella;shredded topper |
Cook and drain spaghetti. stir butter into spaghetti.
Stir in Parmesean cheese and eggs and eggs. For spaghetti mix into a
crust in a buttered 10" pie pan.
Cook ground beef, onion, and peppers till meat is browned and vegetables
are tender. Drain off fat.
Stir in the undrained tomatoes, tomato paste, sugar, oregano and garlic
salt. Heat through. Spread the Ricotta cheese over the bottom of the
crust. Fill with the tomato mix. Bake 20 minutes. Sprinkle mozarella on
top and return to oven until cheese melts, but do not allow it to brown.
Serve with some good garlic bread and a nice tossed salad.