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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1 tablespoon(s) butter, melted |
3 cup(s) cooked spaghetti, drained |
1 egg |
1/3 cup(s) grated parmesean cheese |
1 pound(s) ground beef |
1 cup(s) mozarella cheese |
1 cup(s) pace picante sauce |
1 cup(s) prego fresh mushroom italian sauce |
1 can(s) ricotta cheese |
Directions:
1. 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 is hot and bubbling
2. Stir the spaghetti, Parmesan cheese, egg and butter in a medium bowl. Spread the mixture on the bottom and up the sides of a greased 10 inch pie plate. Spread the ricotta cheese in the spaghetti shell. Top with the beef mixture.
3. Bake at 350 for 30 minutes or until it is hot and bubbling. Sprinkle with the mozzarella cheese. Let stand for 5 minutes before serving. Cut into 6 wedges.
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