Spaghetti Pie

Ingredients:

16 oz. box spaghetti
24 oz. jar spaghetti sauce
15 oz. ricotta
4 eggs
grated parmesan cheese
1/3 c. chopped basil (dried or fresh)
¼ t. nutmeg
¼ t. garlic powder
fresh ground black pepper
8 oz. mozzarella
1 lb. lean ground beef (you can also use sausauge, well-drained, or meatballs)
(meat is optional - this dish can be meatless)
salt
oil

Brown 1 lb. meat in skillet, drain fat.  Add jar of spaghetti sauce.  Heat thoroughly, allow to cool.

In a large pot filled with cold water, add 1 t. salt and 2 T. oil.  Bring water to a boil.  Add 3/4 box of spaghetti and cook until al dente.  Rinse spaghetti in cold water and allow to drain thoroughly.

In a small bowl, add ricotta, 2 eggs, ¼ t. garlic powder, ¼ t. nutmeg, fresh ground pepper, ½ c. grated parmesan cheese, and 1/3 c. chopped basil.  Mix thoroughly.

In a medium bowl, place drained spaghetti, 2 eggs, ½ c. grated parmesan cheese.  Mix thoroughly.

Spray a 9" (or 8x8 baking dish) with non-stick spray.  Place spaghetti mixture in the bottom of the dish, and press to the edges leaving an indentation in the middle of the plate.

Place ricotta mixture in the middle of the spaghetti.  In the demonstration, meatballs cut in half were added.  However, you could also use just a meat (or meatless) sauce.

Spoon sauce over ricotta and top with grated parmesan and mozzarella cheeses.

Bake covered with foil in a 350º oven for 45-60 minutes.  Spray the underside of the foil with non-stick spray, so that the cheese will not stick to it.  Allow to cool for 3-4 minutes.  Slice into serving portions.  Serve with additional sauce, if desired.