Ingredients:
1 lb lean ground beef
1 tablespoon minced garlic
1 (16 ounce) pasta sauce with mushrooms ( Prego is the perfect brand for this!)
1 cup parmesan cheese ( Kraft grated)
3 eggs
1 tablespoon italian seasoning
1 (16 ounce) cartons ricotta cheese
1 (16 ounce) packages thin spaghetti, cooked and drained
2 cups mozzarella cheese, shredded
Directions:
Brown ground beef and garlic in skillet. Drain well.
Mix cooked and drained ground beef/garlic mixture with the Prego spaghetti sauce in a large skillet. Cook on medium/low until heated through.
Beat eggs and add parmesan cheese in a large bowl.
Add cooked and drained pasta (cooled slightly so as not to “scramble” the eggs) and toss well to coat.
Spread pasta mixture on bottom and up sides of 2- 9″ glass deep dish pie plates. (Press it down firmly with a spoon to resemble the shape of a pie crust.).
Sprinkle 1/2 tablespoons Italian Seasoning evenly on pasta mixture on each 9″ pie.
Spread 1/2 Ricotta cheese evenly on EACH pie, over the pasta mixture.
Top each pie with 1/2 the meat mixture.
Sprinkle each pie with 1 cup mozzerella cheese. (I sprinkle a little bit more Parmesan cheese on top — ).
Bake in a preheated 350 degree oven for 20 minutes, until the cheese melts and is SLIGHTLY crispy on top.
Let stand and cool for 5 minutes, and then cut into wedges.
YUMMMMY!
Servings: 12
Time preparation: 20 min.
Time total: 45 min.