CRUST:

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

FILLING:

2/3 c. part-skim ricotta cheese
2 tsp. butter
1/2 c. each diced onion & red or green bell pepper
1 garlic clove, minced
6 oz. cooked ground beef, crumbled
1 c. canned whole tomatoes, drained & chopped (reserve liquid)
2 tsp. tomato paste
2 oz. Mozzarella cheese, shredded

TO PREPARE CRUST: In medium bowl combine all ingredients for crust. Spray 9 inch glass pie plate with nonstick cooking spray; spread spaghetti mixture over bottom and up sides of plate to form a crust.

TO PREPARE FILLING AND PIE: Preheat oven to 350 degrees. Carefully spread ricotta cheese over bottom of crust and set aside. In 8 inch nonstick skillet heat butter until bubbly and hot; add onion, bell pepper, and garlic and saute until onion is translucent. Add beef, tomatoes, reserved liquid, and paste and cook, stirring constantly until mixture is slightly thickened and thoroughly heated. Spoon beef mixture over ricotta cheese and bake until pie is thoroughly heated, 20 to 25 minutes. Sprinkle pie with Mozzarella cheese and bake until cheese is melted and just begins to brown, about 5 minutes. Remove from oven and let stand for 5 minutes before cutting. Makes 4 servings.