3 tbsp. butter
3 tbsp. Parmesan cheese, grated
1/2 lb. ground beef
1/2 lb. Italian sausage
1 c. chopped onion
1 c. Fontina cheese, grated
1/4 lb. mushrooms
1/2 c. sliced green stuffed olives
2 large eggs, slightly beaten
1/4 c. chopped parsley
1/2 tsp. salt and pepper

Butter spring-form pan. Coat with Parmesan cheese. Cook spaghetti. Rinse and drain. Fry sausage, ground beef and onion; drain and add mushrooms.

To the spaghetti, add the olives, eggs, parsley, salt and pepper. Place 1/2 of the spaghetti mix into pan. Cover with cheese. Top with the rest of the spaghetti. Cover with foil and bake at 375°F for 35 to 40 minutes. Let set 10 minutes before serving. Top with your favorite spaghetti sauce.

This can also be made as a double batch and placed in a 9 x 13 pan.