1 lb. spaghetti
5 tablespoons butter
2/3 cup grated Parmesan cheese
4 eggs, well beaten
1 lb. ground beef
1 cup onions, chopped
1/2 cup green peppers, chopped
1 (l lb.) can diced tomatoes, undrained (can use canned tomatoes, cut up)
1 (6 oz.) can tomato paste
1 1/2 teaspoons sugar
1 teaspoon oregano (or more, to taste)
2 cloves of garlic, minced (or more, to taste - can also use 1/2 teaspoon+ garlic powder)
1/2 teaspoon salt
1 lb. ricotta cheese
1 lb. mozzarella cheese
Well-grease a 13 x 9 inch pan. Cook spaghetti until al dente' (don't overcook). Drain. Stir butter into hot spaghetti until melted. Stir in Parmesan cheese and eggs. Pour into prepared pan and form into a "crust".
In skillet, cook ground beef, onions and peppers, until meat is browned. Drain fat. Stir in undrained tomatoes, tomato paste, sugar, oregano, garlic and salt. Heat through.
Spread ricotta cheese over bottom of spaghetti "crust", Fill pie with beef mixture. Sprinkle cheese on top.
Cover pie pan with foil and freeze.
To serve: Thaw the spaghetti pie in the fridge for 36 to 48 hours. Bake, covered, for 30 minutes at 350 F. Remove foil and bake for 10 more minutes until cheese is lightly browned.
For a vegetarian version: Omit ground beef. Substitute any combination of mushrooms, zucchini, eggplant, broccoli, etc. for the meat, and saute' with the onions and peppers in a little butter or oil until tender.
Contributed by - Lynn
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