6 oz. spaghetti
2 tbsp. butter
1/3 c. grated Parmesan cheese
1 lb. ground beef
1 egg
1/2 c. chopped onion
8 oz. canned tomatoes, cut up
6 oz. tomato paste
1 tsp. sugar
1 tsp. oregano
1/2 tsp. garlic salt
1 c. Ricotta cheese
1/2 c. shredded Mozzarella

Cook spaghetti; drain. Stir butter and egg into hot spaghetti. Stir in Parmesan cheese. Form spaghetti mixture into a crust in a buttered 10-inch pie plate.

In a skillet, cook ground beef and onion until tender. Drain off fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt; heat through.

Spread Ricotta cheese over bottom of spaghetti "crust". Fill "pie" with tomato mixture. Bake uncovered at 350 degrees for 20 minutes. Sprinkle Mozzarella on top. Bake 5 minutes until cheese melts.