8 oz. uncooked thin spaghetti
2 oz. grated Parmesan cheese
2 eggs, beaten
3 tbsp. softened butter
16 oz. Ricotta cheese
1 c. diced onions
2 minced garlic cloves
1 lb. cooked ground beef
1 c. diced green peppers
1 (6 oz.) can sliced mushrooms
1 (14 1/2 oz.) can peeled, crushed tomatoes
1 (6 oz.) can tomato paste
1 (8 oz.) tomato sauce
1 tbsp. oregano
1/2 tsp. ground black pepper
1/2 tsp. salt (optional)
8 oz. pkg. shredded Mozzarella cheese

Crust: Cook spaghetti and drain. Combine spaghetti, grated cheese, eggs and butter. Grease two 9 inch glass pie plates. Spread half of mixture over bottom and up sides of each pie plate to form crust. Spread 1 cup of Ricotta cheese over each crust.

Sauce: Saute onions, pepper, garlic and mushrooms in butter. Add cooked ground beef, crushed tomatoes, sauce, paste, oregano, pepper and salt and simmer for 15 minutes. Spoon half of sauce mixture onto each pie over the Ricotta cheese. Bake pies at 350 degrees for 25 minutes. Top with shredded Mozzarella cheese. Bake 5 minutes longer; let set for 5 minutes before serving.