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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Number of Servings: 1 |
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Directions: Crust: In medium bowl combine all ingredients. Spray a 9" glass pie plate with non stick spray. Spread spaghetti mixture over bottom and up sides of plate to form crust.
Filling: Preheat oven to 350 F. Carefully spread ricotta cheese over bottom of crust and set aside. In 8" non stick skillet heat margarine until bubbly and hot. Add onion, bell pepper and saute until ontion is translucent. Add beef, chopped tomatoes, liquid from tomatoes, tomato paste and cook stirring until mixture is slightly thickened and throughly heated. Spoon beef mixture over ricotta cheese and bake until pie is thoroughly heated. (20 - 3) Sprinkle pie with mozzerella cheese and bake until cheese is melted and just begins to brown. Remove from oven and let stand 5 minutes before cutting.
| Ingredients:
2 Cup(s) Cooked thin spaghetti
1 beaten egg
1 Tablespoon(s) softened margarine
2/3 Cup(s) Part skim ricotta cheese
1/2 Cup(s) diced onion
1/2 Cup(s) red or green bell pepper
6 Ounce(s) cook & crumble ground beef
1 minced clove garlic
1 Cup(s) canned whole tomatoes
2 dry lasagna noodles
2 Ounce(s) shredded mozzarella cheese |
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