- 8 ounces dry spaghetti, cooked
- 1/3 cup Kraft® Grated Parmesan Cheese, divided
- 1 egg, beaten
- 1 pound ground chuck beef (80% lean), cooked, drained
- 1 (15 ounce) can Hunt's® Tomato Sauce
- 1 1/2 cups shredded part-skim mozzarella
- Heat oven to 350 degrees F.
- Toss spaghetti with half the Parmesan and egg; press onto bottom and up side of 9-inch pie plate to form crust.
- Mix meat and tomato sauce; spoon into crust. Top with mozzarella and remaining Parmesan.
- Bake 30 minutes or until heated through. Let stand 5 minutes before cutting to serve.