cottage cheese?

Directions

1. To make the crust, cook the spaghetti "al dente" according to

the package directions. Drain well and return to the pot. Add the

Parmesan cheese and toss to mix well. Add the egg and toss

again. Coat a 10-inch pie pan with nonstick cooking spray and

spread the mixture evenly over the bottom and up the sides of

the pan. Set aside.

2. To make the sauce, coat a large nonstick skillet with cooking

spray and preheat over medium heat. Add the ground beef and

cook, stirring to crumble, until the meat is no longer pink. Drain

off any excess fat. Add the mushrooms, onions, and Italian

seasoning or oregano. Cover and cook for about 4 minutes more

or until the onion starts to soften. Add the undrained tomatoes

and the tomato paste, cover and cook over medium low heat for

5 minutes more, stirring occasionally, until the flavors are

blended. Remove the skillet from the heat and set aside.

3. To assemble the pie, spread the cottage (ricatta) cheese over the

bottom of the crust, then cover the ricotta layer with the sauce.

Spray the exposed edges of the crust (if any) lightly with the

cooking spray, and bake uncovered at 350°F for 25 minutes, or

until heated through. Spread the mozzarella over the top of the

sauce, and bake for 5 minutes more or until the cheese is

melted. Remove the pie from the oven and let sit for 10 minutes

before cutting it into wedges and serving.