8 oz angel hair pasta
1 cup ricotta(I use my goat cheese)
1 can tomato paste(6 oz)
1 cup tomato sauce
2 tbsp butter
1/3 cup Parmesan cheese
1 lb ground beef or sausage
Cook pasta, strain and mix butter,eggs and parm until blended. This is the bottom/sides of the pie
Cook ground meat until browned, drain fat and add tomato paste/sauce.Heat through.
Fill 10 inch pie plate with noodle mixture, patting up the sides a bit to make a bowl area to fill.
Spread ricotta cheese in the center of the noodle mixture.
Top the pie with the sauce mixture. It is very thick, and will make a mound of sauce/meat nicely.
Bake uncovered, at 350 degrees, for 30 minutes.
Serves 8 with salad and bread, or completely fills up 6. This recipe is easily doubled, which I always do. Use the whole box of noodles and just double everything else.
You may wonder why I don’t include onions and all of that, in my ingredients. This is because I use my Kitchen Sink Sauce, and there are more veggies than I am going to admit in there. Enjoy!!