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Spaghetti Pie

Judy White
Robbie White

  • ⅔ cup ricotta cheese
  • 2 oz mozzarella cheese, grated

Crust:

  • 2 cups cooked thin spaghetti
  • 1 oz grated Parmesan cheese
  • 1 egg, beaten
  • 1 Tbsp plus 1 tsp margarine

Filling:

  • 2 tsp margarine
  • ½ cup diced onion
  • ½ cup red or green bell pepper
  • 1 garlic clove
  • 6 oz cooked ground beef
  • 1 cup whole canned tomatoes, drained and chopped, reserve liquid
  • 2 tsp tomato paste

Crust: In a medium bowl, combine all ingredients. Spread in a greased 9 inch pie plate, covering bottom and up the side. Spread ricotta cheese carefully over crust and set aside.

Filling: In a skillet, heat margarine and sauté onion, pepper and garlic until transparent. Add beef, tomatoes, reserved liquid and tomato paste. Cook, stirring constantly, until mixture is slightly thickened and heated. Spread over ricotta cheese and bake for 20 to 25 minutes. Sprinkle mozzarella over top and bake for 5 minutes or so. Remove and let stand for 5 minutes before cutting.