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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This was a recipe that I learned from a neighbor in Ohio. There are other recipes out there like this one, but this is the easiest one I've found, and in my opinion, the best tasting...I always make 2 of these at a time and share the 2nd with friends who in turn share a dish with my family...Or you could make it all in one big 9 x 13 rectangular pan...It's a keeper for sure! (And quite the ice-breaker, I must say!) 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) carton ricotta cheese |
1 (16 ounce) package thin spaghetti, cooked and drained |
2 cups mozzarella cheese, shredded |
Directions:
1. Brown ground beef and garlic in skillet. Drain well.
2. Mix cooked and drained ground beef/garlic mixture with the Prego spaghetti sauce in a large skillet. Cook on medium/low until heated through.
3. Beat eggs and add parmesan cheese in a large bowl.
4. Add cooked and drained pasta (cooled slightly so as not to scramble the eggs) and toss well to coat.
5. 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.).
6. Sprinkle 1/2 tablespoons Italian Seasoning evenly on pasta mixture on each 9 pie.
7. Spread 1/2 Ricotta cheese evenly on EACH pie, over the pasta mixture.
8. Top each pie with 1/2 the meat mixture.
9. Sprinkle each pie with 1 cup mozzerella cheese. (I sprinkle a little bit more Parmesan cheese on top - ).
10. Bake in a preheated 350 degree oven for 20 minutes, until the cheese melts and is SLIGHTLY crispy on top.
11. Let stand and cool for 5 minutes, and then cut into wedges.
12. YUMMMMY!
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