Three Cheese Spaghetti Pie

Ingredients

6 ounces spaghetti, cooked, drained, rinsed with cold water

1 large egg, seperated

cup grated Parmesan cheese

1/2 pound ground beef

1 1/4 cups spaghetti sauce

3/4 cup ricotta cheese

1 teaspoon dried parsley

1 cup shredded mozarella cheese, divided

Preparation

HINT:

Before cooking pasta, rub the sides & top of the pot with a little oil. This step will prevent the water from boiling over the pot.

Seperate the eggs before they come to room temperature ---

The yolks won't break into the white quite as easily.

Make Ahead:

Create a hungry-man's pie!

Prepare pie shell as recipe directs, then fill with leftover roast pork for a hearty supper latre in the week.

Preheat oven to 375 degrees. Spray a 9-inch pie plate with cooking spray. Combine spaghetti, egg white & Parmesan in a bowl. Press mixture into pie plate to form a pie shell.

Heat a nonstick skillet over medium heat, add beef. Cook stirring frequently, until beef is brown & crumbly, about 5 minutes. Stir in spaghetti sauce, simmer for 5 minutes. Set Aside.

Combine ricotta, egg yolk, parsley & 1/2 cup mozzarella in a miedium bowl. Spread mixture into spaghetti pie shell.

Spread meat sauce over cheese mixture, top with remaining mozzarella. Cover pie with foil. Bake for 35 minutes, removing foil during the last 10 minutes of cooking.

Let stand before serving.

Note:

Many cheeses can be interchanged in cooking so take advantage of weekly sales. For this recipe you can subsitute cottage cheese for the Parmesan.