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2 c. cooked thin spaghetti
1 oz. grated Parmesan cheese
1 egg, beaten
2 tsp. margarine, softened

2/3 c. part-skim Ricotta
2 tsp. margarine
1/2 c. diced onion
1/2 c. red or green bell
1 garlic clove, minced
6 oz. cooked beef, crumbled
1 c. canned whole tomatoes,
drained and chopped,
reserve liquid
2 tsp. tomato paste
2 oz. Mozzarella cheese,

Crust: Mix all ingredients. Spray a 9-inch glass pie
plate with Pam. Spread crust over bottom and up sides.
Filling: Preheat oven to 350 degrees. Carefully spread
Ricotta cheese over spaghetti crust and set aside. Melt
margarine until bubbly and hot, add onions, peppers and garlic.
Saute until onions are translucent. Add beef, tomatoes,
reserved liquid and tomato paste and cook stirring constantly
until slightly thickened and thoroughly heated. Spoon mixture
over crust. Bake 20 to 25 minutes. Sprinkle with cheese and
bake until cheese is melted. Remove from oven and let stand 5
minutes before serving.

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