Weeknight Spaghetti Pie

12 ounces spaghetti
1 egg
3/4 cup parmesan cheese, grated
2 tablespoons butter
1-32 ounce jar of spaghetti sauce (recommend Muir Glen Organic or Newman’s Own Marinara)
2 Tablespoons olive oil
1 lb lean ground beef (90/10) or ground turkey
1 medium onion, diced
3 cloves of garlic, chopped
1 cup sliced fresh mushrooms
1 carton (16 ounces) low-fat ricotta cheese
2 Tablespoons of chopped chives (optional)
2 cups of shredded mozzarella

Cook spaghetti according to directions.  Drain and add butter.  Beat egg and mix with buttered spaghetti; add parmesan and mix thoroughly.  Spray non-stick cooking oil in a 10 ½” x14” rectangular glass dish and place spaghetti mixture on bottom and sides of dish.

In a skillet, brown ground beef, onion, and garlic.  Add spaghetti sauce and mushrooms.  Simmer for 3-5 minutes until thoroughly heated.

Spread a layer of ricotta cheese over spaghetti in pan.  Add spaghetti sauce and meat mixture to pan, and top with mozzarella.  Bake at 350 degrees for 25-30 minutes or until cheese is melted.