CRUST:

2 c. cooked spaghetti
1/4 c. grated Parmesan cheese
1 egg, beaten
2 tbsp. butter, soft

Combine all ingredients for crust. Spray 9-inch pie plate; spread spaghetti mixture on bottom and sides to form crust. Spread Ricotta cheese on crust.

FILLING:

1 c. ricotta cheese
2 tsp. butter
1/2 c. onion, diced
1/2 c. green pepper, diced
2 tbsp. tomato paste
1 c. Mozzarella cheese, shredded
1 garlic clove, minced
3/4 lb. ground beef
1 (16 oz.) can whole tomatoes (drained and chopped) reserve liquid
1 tbsp. sugar
Salt and pepper
1/2 tsp. oregano

In skillet heat butter until bubbly; add onions, green pepper, and garlic. Saute until onions are translucent. Add beef; brown and drain fat. Add tomatoes, liquid, paste, and spices and cook, stirring constantly until slightly thickened.

Spoon mixture over ricotta; sprinkle with Mozzarella. Bake pie to bubble 30-40 minutes. Let stand 5 minutes before cutting. Serves 4-6 people.