CRUST:

2 c. cooked thin spaghetti
1 oz. grated Parmesan cheese
1 egg, beaten
1 tbsp. melted butter

Grease 10" pie plate. Combine above ingredients well. Spread over bottom and up sides of pie plate.

FILLING:

2/3 c. ricotta cheese
2 tsp. butter
1/2 c. diced onion
1/2 c. diced green pepper
1 garlic clove
6 oz. cooked ground beef
1 c. canned tomatoes
1/2 c. sliced mushrooms
2 tsp. tomato paste
2 oz. shredded cheddar cheese
Reserved liquid from tomatoes

Carefully spread ricotta cheese over bottom of crust. Heat butter in skillet and add the onion, pepper and garlic. Cook until tender. Add beef, tomatoes (chopped), reserved tomato liquid and tomato paste. Cook until thickened. Spoon over ricotta cheese. Bake 20 minutes at 350 degrees. Remove from oven, sprinkle with shredded cheese and bake 5 more minutes. Remove from oven and let stand 5 minutes before cutting.