CRUST:

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

Combine crust ingredients in medium bowl. Spray 9 inch glass pie plate with non stick cooking spray. Spread spaghetti mixture over bottom and sides to form crust.

FILLING:

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

Preheat oven to 350 degrees, carefully spread Ricotta cheese over bottom of crust and set aside. In 8 inch non stick skillet heat butter until bubbly and hot. Add onion, peppers 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 with Mozzarella cheese and bake until cheese is melted and begins to brown 5 minutes. Remove and let stand 5 minutes. Makes 4 servings. 444 calories per serving.