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: $8.99
The price is determined by the national average.
ounces uncooked spaghetti
pound ground beef
jar (24 ounces) Prego® Fresh Mushroom Italian Sauce or Prego® Traditional Italian Sauce
cup grated Parmesan cheese
tablespoon olive oil
cup ricotta cheese
cup shredded mozzarella cheese
Cook and drain the spaghetti according to the package directions. While the spaghetti is cooking, heat the oven to 350°F.
While the oven is heating, season the beef with salt and pepper. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir in the sauce.
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 the spaghetti crust is lightly browned. Sprinkle with the mozzarella cheese (easier to cut into wedges to serve if you let it stand for 5 minutes first).