Spaghetti Pie

• 6 oz. spaghetti
• 2 Tbsp. butter
• 1/3 c. grated Parmesan cheese
• 2 well beaten eggs
• 1 lb. ground beef
• 1/2 c. chopped onion
• 1/4 c. chopped green pepper
• 1 (8 oz.) can tomatoes, cut up
• 1 (6 oz.) can tomato paste
• 1 tsp. sugar
• 1/4 tsp. each: oregano, salt and garlic salt
• 8 oz. Ricotta or cottage cheese, drained
• 1/2 c. Mozzarella cheese, shredded

1. Cook spaghetti per package directions.
2. Drain.
3. Stir butter into hot spaghetti.
4. Stir in Parmesan cheese and eggs.
5. Form spaghetti mixture into a "crust" in a buttered 10-inch pie plate. Cook beef, onion and pepper until vegetables are tender and meat is browned in a large skillet.
6. Drain.
7. Stir in undrained tomatoes, tomato paste, sugar and seasonings.
8. Spread Ricotta cheese over bottom of "crust."
9. Fill pie with tomato mixture. Cover with foil and chill in refrigerator for 2 to 24 hours.
10. Bake in 350u0b0 oven for 1 hour.
11. Uncover and sprinkle with Mozzarella. Bake 5 minutes more.

spaghetti, butter, parmesan cheese, eggs, ground beef, onion, green pepper, tomatoes, tomato paste, sugar, oregano, ricotta, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=898752 (may not work)