| Ingredient | Serves 6 | Serves 12 |
|---|---|---|
| Spaghetti | 6 oz | 12 oz |
| Butter or margarine | 1 Tbsp | 2 Tbsp |
| Eggs, beaten | 2 | 4 |
| Parmesan cheese, grated | 1/3 cup | 2/3 cup |
| Ricotta cheese (8 oz per cup) | 1 cup | 2 cups |
| Ground beef or bulk pork sausage | 1 pound | 2 pounds |
| Onion, chopped | 1/2 cup | 1 cup |
| Green pepper, chopped | 1/4 cup | 1/2 cup |
| Tomatoes, chopped canned | 8 oz | 16 oz |
| Tomato paste | 1 (6 oz) can | 2 (6 oz) cans |
| Sugar | 1 tsp | 2 tsp |
| Oregano, dried crushed | 1 tsp | 2 tsp |
| Garlic salt | 1/2 tsp | 1 tsp |
| Mozarella cheese, shredded | 1/2 cup (2 oz) | 1 cup (4 oz) |
Cook spaghetti and drain. Should have about 3 (6oz) or 6 (12 oz) cups. Stir butter or margarine into hot spaghetti; stir in beaten eggs and Parmesan cheese. Form spaghetti mixture into a "crust" in a greased 10 inch pie plate for 6 servings or 9 x 13" pan for 12 servings. Spread with ricotta cheese.
In skillet cook ground meat, onion, and green pepper till meat is brown and vegetables are tender. Drain off fat. Stir in undrained tomatoes, tomato paste, sugar, oregano, and garlic salt; heat through.
Turn meat mixture into spaghetti crust. Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese; bake till melted, about 5 minutes.
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