1 lb. ground beef, browned and drained
6 oz. spaghetti, cooked and drained
2 tbsp. olive oil or butter
2 lg. eggs, well beaten
3/4 c. Sargento fancy shredded Parmesan cheese, divided
1 c. Sargento Ricotta cheese or cottage cheese
1 c. spaghetti sauce
1/2 c. Sargento shredded Mozzarella or preferred light Mozzarella cheese

Preheat oven to 350 degrees. Lightly grease a 10-inch pie plate. Set aside.

Toss hot spaghetti with olive oil or butter. Combine eggs and 1/2 cup shredded Parmesan cheese. Stir into prepared pie plate. Form into a "crust"; spread Ricotta cheese over bottom of crust. Top with spaghetti sauce mixed with the beef. Bake uncovered 25 minutes.

Top with shredded Mozzarella. Bake 5 minutes more, until cheese melts. Remove from oven; sprinkle with reserved 1/4 cup Parmesan cheese. Cool 10 minutes before cutting into wedges. Makes 6 servings.