Spaghetti Pie

Bring a pot of water to boil. Add a spoonful of Kosher salt. Cook the spaghetti until almost al dente. Drain.

Combine the noodles in a bowl with the egg, mozzarella cheese and butter. Spread over the bottom of a greased 9-inch Emile Henry pie plate, making sure to cover the sides.  

Spoon the ricotta cheese over noodles. Set aside.

In a large skillet, heat the olive oil. Cook the onion over medium heat until the onions are soft. Add the ground beef and sausage meat and cook until no longer pink. Add the garlic, tomato sauce and basil. Season with salt and pepper to taste.

Simmer for about 20 to 30 minutes or until all vegetables are tender.

Spoon the meat mixture over the pasta-cheese mixture.

Top with remaining mozzarella cheese.

Very loosely tent with foil. Bake in a 350F oven for about 20 minutes (If pie has been in the refrigerator bake for about 40 minutes). Remove foil add Parmesan and bake a further 10 to 15 minutes or until cheese is bubbly and light golden.

Let rest for 10 minutes before cutting into wedges and serve.