1 – LB Lean Ground Beef

1 – Jar Classico Four-Cheese Pasta Sauce

1 – LB Box Pasta – Angel Hair or Thin Spaghetti (works best for a nice “crust” on your pie)

1 – 8 oz.  tub Ricotta Cheese (the smaller size tub)

1 – C Grated Mozzarella Cheese

2 – Eggs

1 C – Shaved Parmesan Cheese (my favorite is Bel Gioioso Shaved Blend Parmesan/Romano/Asiago from Sam’s Club), but not the “dried” kind, the “real” kind, you know what I mean?

2 T – Parsley Flakes

2 T – Butter

Heat Oven to 350 degrees.

Brown ground beef in pan until done.  Sprinkle with a little salt, just a little sprinkle. Add pasta sauce and heat thoroughly, allowing to simmer while completing remaining steps (makes it nice and thick for this dish).

In a large pot, boil water and then add pasta, cooking to al dente, according to package directions.

Drain pasta and toss into a large bowl.  Add mozzarella, ricotta, 2 eggs, and another sprinkle of salt.  Mix thoroughly until fully combined.

Butter the bottom and sides of a large casserole dish with the 2 T of butter (use more if needed, this is just a guess).

Put spaghetti mixture in dish, pressing down on bottom, and pushing it up the sides of dish.  Does that make sense?  Make a spaghetti “crust”,  because this is a pie, you know?  Keep pressing, making it nice and formed on bottom and sides of dish.

Once your spaghetti crust is formed, put about half of the (still simmering) pasta sauce/meat mixture on the bottom of the crust and spread it out.  Sprinkle about 1/2 the parmesan cheese over the top of the sauce.  Layer on the other half of the sauce and top with the remaining (plus more if you want) cheese.  Sprinkle parsley on top.

Bake in preheated oven about 20 – 25 minutes, until bubbly, cheese is melted, and spaghetti “crust” looks set.

This is yummy, and so easy to eat for kiddos!