CRUST:

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

FILLING:

2/3 c. part-skim Ricotta cheese
2 tsp. butter
1/2 c. each diced onion and red or green pepper
1 garlic clove, minced
6 oz. cooked ground beef, crumbled
1 c. canned whole tomatoes, drained and chopped (reserve liquid)
2 tsp. tomato paste
2 oz. Mozzarella cheese, shredded

Crust: In medium bowl, combine all ingredients for crust. Spray a 9 inch glass pie pan with non-stick spray. Spread spaghetti mixture over bottom and up sides of plate to form a crust.

Filling: Carefully spread Ricotta over bottom of crust and set aside. Saute in butter: Onions, bell pepper, and garlic; add ground beef, tomatoes, reserved liquid, and paste and cook, stirring constantly, until mixture is slightly thickened and thoroughly heated. Spoon beef mixture over Ricotta cheese and bake until pie is thoroughly heated, 20-25 minutes. Sprinkle with Mozzarella cheese and bake until cheese is melted and just begins to brown. Remove from oven and let stand for 5 minutes before cutting. Serves 4.