Spaghetti Pie

Crust:
2 cups cooked spaghetti
1 ounce grated Parmesan cheese
1 egg, beaten
1 tablespoon and 1 teaspoon butter

Filling:
2/3 cup part skim ricotta cheese
2 tablespoons butter
1/2 cup diced onion
1/2 cup diced green bell pepper
1 garlic clove, minced
6 ounces cooked ground beef
1 cup canned whole tomatoes, drained and chopped (save liquid)
2 teaspoons tomato paste
2 ounces shredded mozzarella cheese

To make crust: combine all crust ingredients. Spray a 9-inch glass pie plate with Pam. Spread spaghetti over bottom and up sides.

To make filling: Heat oven to 350 degrees F. Carefully spread Ricotta cheese over bottom of crust set aside. Heat butter until bubbly and add onion and pepper and garlic, cook until tender. Add beef, tomatoes, reserved liquid, and paste. Cook. Stir constantly until slightly thickened, pour over Ricotta cheese and bake 20 to 25 minutes. Sprinkle with mozzarella cheese; bake 5 minutes.

Each serving provides: 3 protein exchanges: 1 bread exchange: 1 vegetable exchange: 1 1/2 fat exchanges and 20 optional calories

This recipe from Recipe Goldmine for Spaghetti Pie makes 4 servings.