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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 15 oz can tomato sauce |
1 6 oz can tomato paste |
1/4 cup(s) butter or margarine |
1/2 cup(s) chopped onion |
1 clove garlic, pressed |
2 teaspoon(s) dried basil, divided |
1 teaspoon(s) dried oregano |
1/2 cup(s) grated parmesan cheese |
1 large egg, lightly beaten |
1 pound(s) lean ground beef |
1 cup(s) ricotta cheese |
6 ounce(s) sliced mozzarella cheese |
1 cup(s) sliced mushrooms |
6 ounce(s) spaghetti or vermicelli, uncooked |
1/4 cup(s) white wine (optional) |
Directions:
1. Cook spaghetti according to package and drain.
2. Combine cooked spaghetti, 1 tsp dried basil, garlic, and next 3 ingredients. Press into lightly greased 10" glass pie plate.
3. Spread ricotta cheese over spaghetti mixture.
4. Cook ground beef and chopped onion over medium-high heat in large skillet, stirring til meat crumbles. Drain well.
5. Add remaining dried basil, tomato sauce, and next 3 ingredients to beef mixture. Stir in wine if desired. Cook 5 min or til thoroughly heated. Spoon over ricotta cheese.
6. Bake at 350 degrees 25 min. Top with cheese slices. Bake additional 5 min or til cheese melts.
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