Spaghetti Pie over Meat Crust #Ragu

Ragú® Recipe Contest Entry. Rich, savory chewy spaghetti over a dense, flavorful meaty crust.

• Ready In: 55 mins
• Serves: 8
• Yields: 8 slices

Ingredients

• 1 (5 ounce) can evaporated milk
• 1⁄2 cup  dry breadcrumbs
• 1  medium onion, chopped
• 1  teaspoon salt
• 1⁄2 teaspoon ground black pepper
• 2  teaspoons  dried  Italian spices
• 1  teaspoon fennel seed
• 1⁄2 lb lean ground beef
• 1⁄2 lb Italian sausage
• 4  ounces  uncooked spaghetti noodles
• 1  egg, lightly beaten
• 1⁄4 cup  grated parmesan cheese
• 1  cup  Ragú® Pasta Sauce
• 1  cup  shredded mozzarella cheese

Directions

1. Preheat oven to 350°F In medium bowl, combine first 7 ingredients through fennel seeds. Add ground beef and sausage, mix well. Evenly press mixture into bottom and up sides of an ungreased 9-inch pie pan. Baked uncovered for 25-30 minutes, or until meat is browned and reaches internal temperature of 160°F Remove from oven and carefully tilt to drain off excess fat, set crust aside.
2. While meat crust is baking you can start noodles. Cook according to package directions, until just tender. Drain and return to pan. Stir in egg and Parmesan until evenly coated.
3. Spread half of sauce onto bottom of cooked meat crust. Top with 1/2 cup mozzarella then all of spaghetti mixture. Top with remaining sauce and mozzarella. Bake uncovered for an additional 15-20 minutes at 350, until heated through and cheese is melted. Remove and let stand 10-15 minutes before serving.