1 pound ground beef (or chicken tenders)
1 cup Pace® Picante Sauce
1 cup Prego® Mushroom Italian Sauce
(Or any Prego® sauce you like)
3 cups hot cooked spaghetti
1/3 cup grated Parmesan cheese
1 egg, beaten
1 tablespoon butter, melted
1 cup ricotta cheese
1 cup shredded mozzarella cheese
Directions:
Cook the beef in a 10-inch skillet over medium-high heat until meat is well browned, stirring frequently to break up meat. Pour off any fat. Stir picante sauce and Italian sauce into the skillet and cook until hot and bubbling. (For the chicken, I usually grill it on the George Foreman grill and then cut it into chunks and add it to the sauce and let it simmer for a bit.)
Mix the spaghetti, Parmesan cheese, egg and butter in a medium bowl. Spread on the bottom and up the side of greased 10-inch pie plate. Spread ricotta cheese in the spaghetti shell. Top with the beef mixture.
Bake at 350° for 30 minutes or until hot and bubbling. Sprinkle with mozzarella cheese. Let stand for 5 minutes before serving. Cut into wedges.
