This makes a pretty big pie, but I usually serve it with garlic bread and a salad just to make it a full rounded meal. At times, we are lucky to have leftovers. They keep nicely in the fridge and warm up deliciously the following day. We are usually fighting over it and I will try and carefully sneak some for breakfast just so I know I’m not going to miss out! Check out what they are saying about this recipe over at Recipe Lion:
“This would make a good weeknight meal when dinner must be served quickly.”
Whenever I know we have to be out the door for a weekday event, this goes in the oven for a quick and easy meal.
Ingredients
1 pound ground beef
1 cup Pace Picante Sauce
1 cup Prego Fresh Mushroom Italian Sauce
1/3 of a 16-ounce package spaghetti, cooked and drained (about 3 cups)
1/3 cup grated Kraft Parmesan cheese
1 egg, beaten
1 tablespoon butter, melted
1 cup ricotta cheese
4 ounces shredded mozzarella cheese (about 1 cup)
Instructions
Preheat oven to 350 degrees F. Cook the beef in a 10-inch skillet over medium-high heat until meat is well browned, stirring frequently to break up the meat. Pour off fat. Stir the picante sauce and pasta sauce into the skillet and cook until it’s hot and bubbling.
Stir the spaghetti, Parmesan cheese, egg and butter in a medium bowl. Spread the mixture on the bottom and up the side of greased 10-inch pie plate. Spread the ricotta cheese in the spaghetti shell. Top with the beef mixture.
Bake for 30 minutes or until it’s hot and bubbling. Sprinkle with the mozzarella cheese. Let stand for 5 minutes before serving. Cut into 6 wedges.
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Quick Tip: Add in a small can of sliced mushrooms.
Thanks again to Recipe Lion for this unique recipe.
You could put a layer of pepperoni in there as well.