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
Brown ground beef and garlic in skillet. Drain well.
Mix cooked and drained ground beef/garlic mixture with the Prego spaghetti sauce in a large skillet. Cook on medium/low until heated through.
Beat eggs and add parmesan cheese in a large bowl.
Add cooked and drained pasta (cooled slightly so as not to "scramble" the eggs) and toss well to coat.
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.).
Sprinkle 1/2 tablespoons Italian Seasoning evenly on pasta mixture on each 9" pie.
Spread 1/2 Ricotta cheese evenly on EACH pie, over the pasta mixture.
Top each pie with 1/2 the meat mixture.
Sprinkle each pie with 1 cup mozzerella cheese. (I sprinkle a little bit more Parmesan cheese on top -- ).
Bake in a preheated 350 degree oven for 20 minutes, until the cheese melts and is SLIGHTLY crispy on top.
Let stand and cool for 5 minutes, and then cut into wedges.
YUMMMMY!
Serves 12
Total Time 45mins
Prep 20 mins
Cook 25 mins
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!)