1 (14 1/2 oz) can Italian-style stewed tomatoes, undrained .
12 oz 93% lean ground beef .
6 oz thin whole wheat spaghetti .
1 c fat-free ricotta cheese .
1/2 tsp dried Italian seasoning or oregano .
SAUCE .
CRUST .
1/2 c tomato paste with garlic (or Italian spices)
Directions
Step #1 To make the crust, cook the spaghetti "al dente" according to the package directions.
Step #2 Drain well & return to the pot.
Step #3 Add the Parmesan cheese & toss to mix well.
Step #4 Add the egg & toss again.
Step #5 Coat a 10-inch pie pan with nonstick cooking spray & spread the mixture evenly over the bottom & up the sides of the pan.
Step #6 Set aside.
Step #7 To make the sauce, coat a large nonstick skillet with cooking spray & preheat over med-heat/flame.
Step #8 Add the ground beef & cook, stirring to crumble, until the meat is no longer pink.
Step #9 Drain off any excess fat.
Step #10 Add the mushrooms, onions, & Italian seasoning or oregano.
Step #11 Cover up & cook for about 4 mins more or until the onion starts to soften.
Step #12 Add the undrained tomatoes & the tomato paste, cover & cook over medium low heat for 5 mins more, stirring every once in awhile, until the flavors are mixed.
Step #13 Remove the skillet from the heat & set aside.
Step #14 To assemble the pie, spread the ricotta cheese over the bottom of the crust, then cover the ricotta layer with the sauce.
Step #15 Spray the exposed edges of the crust (if any) lightly with the cooking spray, & bake uncovered at 350°F for 25 mins, or until heated through.
Step #16 Spread the mozzarella over the top of the sauce, & bake for 5 mins more or until the cheese is melted.
Step #17 Remove the pie from the oven & let sit for 10 mins before cutting it into wedges & serving.
Step #18 To freeze:.
Step #19 Cover up pie pan with foil wrap; label & freeze.