Snapguide
STEPS
INGREDIENTS

Preheat oven to 350 degrees Fahrenheit

Cook and drain spaghetti.

Cook and drain spaghetti.

Stir in margarine, parmesan cheese and eggs, while spaghetti is hot.

Stir in margarine, parmesan cheese and eggs, while spaghetti is hot.

Form spaghetti mixture into a crust in a 10 inch pie plate.

Form spaghetti mixture into a crust in a 10 inch pie plate.

Finely mince garlic.

Finely mince garlic.

In a skillet cook the beef, onion, and garlic. Add salt and pepper for flavor. Drain off the fat.

In a skillet cook the beef, onion, and garlic. Add salt and pepper for flavor. Drain off the fat.

Stir in the undrained tomatoes, tomato paste, sugar and oregano. Heat through.

Stir in the undrained tomatoes, tomato paste, sugar and oregano. Heat through.

Spread ricotta cheese over the spaghetti crust.

Spread ricotta cheese over the spaghetti crust.

Pour in the beef and tomato mixture.

Pour in the beef and tomato mixture.

Sprinkle mozzarella cheese over the top of the pie then bake for 5-7 minutes longer, until cheese melts.

Sprinkle mozzarella cheese over the top of the pie then bake for 5-7 minutes longer, until cheese melts.

Bake at 350 degrees Fahrenheit for 20 minutes.

Once cheese is melted, serve and enjoy!

  • 1.0 Package of Spaghetti
  • 2.0Tbsp Butter
  • 2.0 Eggs, beaten
  • 0.0c Grated Parmesan cheese
  • 1.0lb Lean ground beef
  • 0.0c Onion (or onion powder)
  • 3.0 Cloves of Garlic, minced
  • 1.0 14.5 oz can diced tomatoes
  • 1.0 6 oz tomato paste
  • 1.0tsp White sugar
  • 1.0Tbsp Oregano
  • 1.0c Ricotta cheese
  • 0.0c Shredded mozzarella