Spaghetti pie with ragu filling

4 Servings

Ingredients

Quantity Ingredient
6 ounces Spaghetti
½ cup Parmesan cheese -- grated
2 Eggs -- beaten
2 tablespoons Butter -- room temperature
1½ cup Part skim Ricotta cheese
1 pounds Ground pork OR ground round
1 medium Onion -- chopped
1 clove Garlic -- minced
1 cup Tomato sauce
1½ teaspoon Italian seasoning
¼ teaspoon Crushed hot red pepper
½ cup Mozzarella cheese -- grated

Directions

Preheat oven to 350. Butter well the inside of a 10" pie plate. In a large pot of lightly salted boiling water, cook spaghetti until barely tender..about 8 min. Drain well. In a med. bowl, mix hot spaghetti with Parmesan cheese, eggs, and butter until butter melts and egg is beaten. Spread into prepared pie plate, pushing mixture up sides to form a shell. Spoon ricotta cheese into bottom of shell and spread evenly, leaving a 1" border. Cover and refrigerate while making filling. In a large skillet, cook ground pork OR beef, onion and garlic over med. heat, breaking up lumps of meat with a spoon until pork OR beef loses its pink color..about 5 min. Stir in tomato sauce, Italian seasoning and hot pepper. Spread meat filling over ricotta.

Bake until spaghetti crust is set..about 30 min. Sprinkle mozarella over top and bake until cheese melts..about 5 min. Let stand 5 minutes then cut into wedges to serve.

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