(by Shirley McNevich)
Crust: 7oz. raw spaghetti; 1 egg; 1/3 cup grated Parmesan cheese
Filling: 1lb. ground chuck; 1 tsp. salt; 1/2 tsp. pepper; 1/2 cup chopped green bell peppers; 1/2 cup chopped onions (more if you wish); 1 - 14oz. jar chunky pasta sauce (room temperature)
Topping: 1 cup shredded mozzarella cheese (more if you wish)
Cook spaghetti in salted water according to box directions--drain but DO NOT RINSE. In a large bowl add the egg--beat. Add Parmesan cheese--stir well. Add the drained spaghetti--toss to coat. Grease a 9" deep dish pie plate. Spread the spaghetti mixture over the bottom and up the sides of the greased pie plate. In a skillet over medium heat add the ground chuck, salt, pepper, green bell peppers and chopped onions--cook/stir until beef is browned. Drain off any grease, then add the pasta sauce--stir well. Spread the beef mixture over the spaghetti mixture. Spread the shredded mozzarella cheese over the top. Bake at 350 degrees 25-35 minutes or until hot. Cool for a few minutes, then slice and serve in pie shaped wedges.