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Title: Pizza Spaghetti Pie
Categories: Pasta Casserole
Yield: 4 Servings
| EILEEN LAMPARELLI CGDR39A | ||
| 1 | lb | Lean ground beef |
| 1/2 | c | Fine dry bread crumbs |
| 1/4 | c | Onion; chopped |
| 1 | ts | Salt |
| Dash of pepper | ||
| 2/3 | c | Evaporated milk |
| 4 | oz | Spaghetti; cooked, drained |
| 1 | Egg; beaten | |
| 1/4 | c | Grated pramesan cheese |
| 2 | tb | Butter |
| 8 | oz | Can pizza sauce |
| 1/2 | ts | Oregano |
| Green pepper rings | ||
| 1 | c | Shredded mozzarella |
Heat oven to 350 degrees. Combine ground beef, bread crumbs, onion, salt, pepper and evaporated milk. Press firmly onto bottom and sides of a 9-inch pie plate. Bake 30 to 40 minutes. Spoon off drippings. Combine spaghetti with egg, parmesan cheese, and butter. Spread in baked meat shell. Top with pizza sauce, oregano, green pepper rings, and mozzarella cheese. Bake an additional 10 minutes. Let stand 5 minutes before cutting into wedges.
From the MM database of Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com
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