Spaghetti Pie

Total time: 50 minutes
   This has the flavors of lasagne, but quicker to put together.  You could make it in a spring-form pan and unmold it for a fancier presentation.    

 Ingredients:

• 12oz ground beef (360gr mince)
• 1 medium onion
• 2 cloves garlic
• 1 tbs olive oil
• 2 cups tomato sauce (16oz, 480gr)
• 8oz (240gr) frozen spinach
• 1 tsp oregano
• 1 tsp basil
• 1 tsp Balsamic vinegar
• 4oz (120gr) spaghetti - make a circle with thumb & index finger, about 1" (2.5 cm) in diameter
• 1 cup (8oz, 240gr) ricotta
• 1 egg
• 1/4 cup (1oz, 30gr) grated Parmesan
• Bit more oil

 Instructions:

• Cook pasta according to package directions. 
• While pasta cooks: 
• Thaw spinach and squeeze dry. 
• Chop onion and mince garlic. 
• Heat oil in skillet over medium heat.  Add onion and sauté until tender. 
• Add garlic and beef and sauté  until meat is done, breaking it up as it browns. 
• Stir in herbs, vinegar and tomato sauce.  Cover and simmer until needed.
• In large bowl lightly whisk the egg.  Add 2 tbs of the ricotta and whisk. 
• To assemble: 
• When pasta is done, drain well. 
• Toss to cool a bit (do not rinse) then add to the egg mixture. 
• Mix well and put into an oiled, glass baking dish (mine is 9 inches square).  Pat into place. 
• Fluff the spinach a bit with your fingers and sprinkle it over the pasta. 
• Drop the ricotta by small spoonfuls evenly over the top and spread out a bit. 
• Spread the meat sauce evenly over the ricotta. 
• Sprinkle with Parmesan.  
• Bake, covered with foil (or lid) at 400 F (200C) for 20 minutes. 
• Remove foil (or lid) and bake 5 minutes longer.  Serve.