Spaghetti meat pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Spaghetti |
| 2 | tablespoons | Butter |
| ½ | cup | Grated Parmesan cheese |
| 2 | Eggs, beaten | |
| 1 | cup | Ricotta cheese |
| 1 | pounds | Ground beef |
| ½ | cup | Chopped onion |
| ¼ | cup | Chopped green pepper |
| 15 | ounces | Can tomato sauce |
| 16 | ounces | Can tomato paste |
| ¼ | cup | Water |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Oregano |
| ½ | teaspoon | Garlic salt |
| 2 | To 4 oz. shredded Mozzarella | |
Directions
Cook and drain spaghetti. Toss with butter and stir in Parmesan cheese and eggs. Pour into greased 10 inch pie plate. Top with Ricotta cheese to form a pocket and leave a rim of spaghetti crust.
Cook meat, onion and pepper until brown. Drain excess fat then add remaining ingredients except Mozzarella. Heat through. Spoon this meat sauce over Ricotta. Bake 350 degrees for 20 minutes. Top with Mozzarella cheese. Bake 5 minutes. Serve. Submitted By BARRY WEINSTEIN On 02-17-95