Spaghetti pie

This recipe makes use of leftovers, or can be cooked entirely fresh. Either way, it's a quick family pleaser for weeknights.

INGREDIENTS:

3-4 cups leftover cooked spaghetti, or ½ of a 16-ounce box of spaghetti, freshly cooked.

1 beaten egg

1 ½ cups of spaghetti sauce, homemade or from a jar, divided.

2 cups shredded mozzarella cheese.

Optional: ½ pound ground beef,  browned and drained.

DIRECTIONS: Preheat oven to 350 degrees. Mix cooked and cooled spaghetti with beaten egg and ½ cup of spaghetti sauce.  Place in a greased pie plate, spreading mixture to cover the bottom and sides of the pan like a pie crust. Fill the center with ground beef, if using, and top with mozzarella cheese. Spread the remaining cup of sauce across the top, adding a sprinkle of oregano or Parmesan cheese, if desired. Bake for 30 minutes, until edges of “crust” appear crispy and center is bubbling hot.  Allow to sit for 5 minutes before slicing into wedges.