8 oz. spaghetti
2 tbsp. butter
1/3 c. grated Parmesan cheese
2 well beaten eggs
1 lb. ground beef
1/2 c. chopped onion
1/4 c. chopped green pepper
1 (28 oz.) can cut up tomatoes
1 (6 oz.) can tomato paste
1 tbsp. sugar
1 tbsp. oregano
1/2 tsp. garlic salt
1 c. ricotta cheese
1/2 c. shredded Mozzarella cheese

Cook spaghetti and drain. Stir butter into it. Stir in Parmesan cheese and eggs. Form spaghetti mixture into crust in a buttered casserole dish (large).

In skillet, cook ground beef, onion and green pepper until vegetables are tender and beef brown. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt. Heat through.

Spread ricotta cheese over the spaghetti crust. Fill pie with tomato mixture.

Bake, uncovered at 350 degrees for 20 minutes. Sprinkle with Mozzarella cheese. Bake until cheese melts. This recipe can easily be halved and freezes very well. Make one for now and one for later!