CRUST:

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

FILLING:

2/3 c. part skim ricotta
2 tsp. butter
1/2 c. diced onion
1/2 c. diced green or red pepper
1 clove minced garlic
6 oz. cooked ground beef
1 c. drained whole tomatoes, chopped (save juice)
2 tbsp. tomato paste
2 oz. Mozzarella, shredded

Combine all ingredients for crust. Spray 9-inch glass pie plate with Pam. Spread spaghetti mixture over bottom and up sides to form crust. Preheat to 350 degrees.

Carefully spread ricotta over bottom of crust and set aside. In skillet heat butter. Add onion, pepper and garlic, saute. Add beef, tomatoes, liquid and paste. Cook, stirring constantly, until hot and thick. Spoon over ricotta and bake 20-25 minutes. Sprinkle with Mozzarella and bake until brown and melted. Let stand 5 minutes before cutting. 4 servings.