Cooking Directions

• Set the oven to 350°F.  While the oven is heating, season the beef as desired.  Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off fat. Stir in the sauce and cook until the beef mixture is hot.
• Place the spaghetti, Parmesan cheese, egg and oil in a medium bowl and toss to coat. Spread the spaghetti mixture on the bottom and up the sides of a greased 10-inch pie plate. Layer with the ricotta cheese and the beef mixture.
• Bake for 30 minutes or until hot and bubbling. Sprinkle with the mozzarella cheese. Let stand for 5 minutes before serving. Cut into 6 wedges.

Ingredients

• 1 pound ground beef
• 1 jar (24 ounces) Prego® Fresh Mushroom Italian Sauce
• 8 ounces spaghetti, cooked and drained (about 4 cups cooked)
• 0.5 cup grated Parmesan cheese
• 1 egg, beaten
• 1 tablespoon olive oil
• 1 cup ricotta cheese
• 0.5 cup shredded mozzarella cheese