Ingredients:
- 6 ounces of uncooked spaghetti
- 2 eggs, lightly beaten
- 1/4 cup grated Parmesan cheese
- 1 pound lean ground beef
- 1 small onion, chopped
- 8 ounces sliced mushrooms
- 1 jar (approximately 16 ounces) spaghetti sauce
- 1 can (11 to 15 ounces) whole kernel corn, drained
- 1 green bell pepper, cut in rings
- 1 cup shredded mozzarella cheese
Preparation:
Cook spaghetti as package directs; drain and rinse with cool water. Combine spaghetti, eggs, and Parmesan; toss lightly; place in a greased 9-inch square baking dish or deep-dish pie plate. Press over the bottom and up sides of pan to form a "crust." In a large skillet over medium heat, brown ground beef with onion and mushrooms; drain. Stir in spaghetti sauce and corn. Spoon beef-sauce mixture over spaghetti "crust." Top with bell pepper and sprinkle with mozzarella cheese. Bake at 350° for 25 minutes. Serves 4 to 6.
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