1 box thin spaghetti
1-1/2 lbs. ground beef, 85% lean
1 45 oz. jar spaghetti sauce
3/4 cup parmesan cheese grated
15 oz. part skim ricotta cheese
3/4 cup shredded mozzarella cheese
Preheat oven to 350 degrees. Spray pie pans with PAM. Boil water for cooking spaghetti. While spaghetti is cooking brown the beef in a frying pan until no longer pink. Drain grease. Add spaghetti sauce and simmer for a few minutes to blend flavors.
Drain spaghetti. Let pasta cool for a few minutes. Add eggs and parmesan cheese and stir until combined.
Take 1/2 of the pasta mixture and create a pie crust with the spaghetti. Do the same with the second pie plate.
Spread 1/2 of the ricotta cheese in the middle. Do the same with the 2nd pie.
Bake at 350 for 25 minutes. Spread 1/2 of the mozzarella cheese mixture on top and bake for another 5 minutes. Do the same for the 2nd pie.
Let the pies sit for a few minutes before slicing.
This is linked to www.ourtableforseven.com