Tender spaghetti forms a crust that's filled with a kicked-up, beef-mushroom-tomato sauce and lots of cheese in this creative main-dish pie.
cost per recipe: $8.97
The price is determined by the national average.
pound ground beef
jar (24 ounces) Prego® Fresh Mushroom Italian Sauce or Prego® Traditional Italian Sauce
ounces spaghetti, cooked and drained (about 4 cups cooked)
cup grated Parmesan cheese
tablespoon olive oil
cup ricotta cheese
cup shredded mozzarella cheese
Set the oven to 350°F. While the oven is heating, season the beef as desired. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off fat. Stir in the sauce and cook until the beef mixture is hot.
Place the spaghetti, Parmesan cheese, egg and oil in a medium bowl and toss to coat. Spread the spaghetti mixture on the bottom and up the sides of a greased 10-inch pie plate. Layer with the ricotta cheese and the beef mixture.
Bake for 30 minutes or until hot and bubbling. Sprinkle with the mozzarella cheese. Let stand for 5 minutes before serving. Cut into 6 wedges.