6 oz. vermicelli spaghetti or 3 c. leftover)
3 tbsp. butter
2 eggs
1/2 c. grated Parmesan cheese
1 lb. ground beef
1 lg. onion, chopped
10 oz. jar ready made pizza sauce or spaghetti sauce
6 oz. shredded Mozzarella cheese
Salt and pepper to taste

Boil spaghetti in 3 quarts boiling water 8 to 10 minutes; drain and place in a large mixing bowl. Add butter and toss well to coat.

In another bowl, beat together eggs and Parmesan cheese. Pour over spaghetti and toss well. Grease a 10-inch pie plate. Using the back of a spoon, press drained spaghetti into pie plate to make a crust.

In a large skillet, brown ground beef and onion; drain and add sauce. Spoon into center of spaghetti crust. Bake at 350 degrees for 25 minutes. Top with cheese and bake 10 more minutes, or until cheese is melted. Cut into pie wedges. Serves 6. Do not over bake. Shell may turn out too crunchy.

Can substitute 1 package of halved fresh mushrooms instead of ground beef. Can use leftover spaghetti.