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Colette & Cassi's Country Kitchen!

*This recipe is a combonation of spaghetti and lasagne recipes. I make it without the pie crust and put it into an 8"x8" baking dish instead of a pie pan. Recipe may be doubled and put into a 13x9x2" baking dish. This is good made with Italian sausage too. Serve with a salad and garlic bread...and you have a meal! Colette


BAKED SPAGHETTI PIE

6 ounces cooked and drained spaghetti
1 egg white
1/3 cup grated Parmesan cheese
1/2 pound lean ground beef
1 1/4 cups spaghetti sauce 1 egg yolk
3/4 cup ricotta cheese
1 teaspoon dried parsley
1 cup shredded mozzarella cheese
1 (9 inch) pie shell

DIRECTIONS

Preheat oven to 375* F (190 degrees C). In a medium size bowl, combine spaghetti, egg white and Parmesan cheese. Place mixture into a 9 inch pie shell. In a skillet over medium heat, cook beef until browned. Add spaghetti sauce, stirring, and cook for 5 more minutes. Set aside.

In a medium size bowl combine egg yolk, ricotta, parsley and 1/2 cup of the mozzarella. Spread cheese mixture  over spaghetti mixture in pie shell, spread meat sauce over  cheese mixture and top with remaining 1/2 cup of mozzarella. Cover pie with foil and bake at 375 degrees F (190 degrees C) for 35 minutes, removing foil during the last 10 minutes of cooking. Let stand before serving.