CRUST:

2 c. cooked spaghetti
1 oz. grated Parmesan cheese
1 egg, beaten
1 tbsp. and 1 tsp. butter

FILLING:

2/3 c. part skim ricotta cheese
2 tbsp. butter
1/2 c. each diced onion
Green pepper
1 garlic clove, minced
6 oz. cooked ground beef
1 c. canned whole tomatoes, drained and chopped (save liquid)
2 tsp. tomato paste
2 oz. shredded Mozzarella cheese

To make crust: combine all crust ingredients. Spray a 9 inch glass pie plate with Pam. Spread spaghetti over bottom and up sides. To make filling: Preheat oven to 350 degrees. Carefully spread Ricotta cheese over bottom of crust set aside. Heat butter until bubbly and add onion and pepper and garlic, cook until tender. Add beef, tomatoes, reserved liquid, and paste. Cook. Stir constantly until slightly thickened, pour over Ricotta cheese and bake 20 to 25 minutes. Sprinkle with Mozzarella cheese and bake 5 minutes.

Each serving provides: 3 protein exchanges: 1 bread exchange: 1 vegetable exchange: 1 1/2 fat exchanges and 20 optional calories. Makes 4 servings.