1/2 lb spaghetti uncooked
1 tbsp. vegetable oil
1/3 cup grated parmesan cheese
2 eggs, beaten
1 cup ricotta
1/2 lb beef or pork sausage
1/2 cup chopped onion
1/4 cup chopped green pepper
14 1/2 oz can stewed tomatoes drained and cut up
2/3 cup tomato paste
1 tsp dried oregano
1/2 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. salt
1/2 cup shredded mozzarella

Cook spaghetti according to the package and drain. In a large bowl toss spaghetti with oil and reserve 1 cup of the spaghetti for filling. Toss remaining spaghetti with parmesan cheese and eggs. Place in pie plate pressing into the bottom and sides of the pie plate to form a crust. Evenly spread the ricotta on top of the spaghetti and set aside.

In a medium skillet saute either the beef or sausage, onion and green pepper until meat is brown and crumbly. Drain excess grease. Stir in stewed tomatoes, tomato paste, oregano, garlic powder, salt and pepper and reserved spaghetti. Heat thoroughly. Spoon mixture over the ricotta. Cover loosely with greased foil.

Bake in a preheated over at 350°F for 20 minutes then sprinkle with shredded mozzarella and continue to bake for 8 to 10 minutes until cheese is melted.

Submitted by: BAMB