Spaghetti Pie

• 12 oz. pasta (vermicelli or angel hair)
• 1/2 c. butter or oleo
• 1 c. grated Parmesan cheese
• 3 eggs, well beaten (I use 2)
• 2 cans (15 oz.) tomato sauce
• 2 cans (6 oz.) tomato paste
• 2 tsp. sugar
• 1/3 c. water
• 1 Tbsp. oregano
• 1 Tbsp. basil
• 1 Tbsp. garlic salt
• 2 c. light sour cream (I use less)
• 8 oz. shredded Mozzarella cheese (I use more)
• 2 lb. ground beef

1. Cook spaghetti al dente, drain.
2. Stir in butter, Parmesan cheese and eggs. Chop well with knife and fork, form into greased 9 x 12-inch pan and a 10-inch pie plate as the crust. Cook ground beef and onion; drain off fat.
3. Stir in tomato sauce and paste, sugar, water and seasonings.
4. Cook for about 30 minutes on low heat.
5. Spread sour cream on spaghetti crusts and fill with meat sauce.
6. Cover with Mozzarella cheese.
7. Bake at 350u0b0 for 30 to 45 minutes until bubbly.
8. May be frozen after it is prepared and baked later.

pasta, butter, parmesan cheese, eggs, tomato sauce, tomato, sugar, water, oregano, basil, garlic salt, light sour cream, mozzarella cheese, ground beef

Taken from www.cookbooks.com/Recipe-Details.aspx?id=936210 (may not work)