Spaghetti Pie



12 oz lean ground beef
Half onion, chopped
1 cup sliced mushrooms
1 carrot, shredded
1 zucchini, shredded
2 cloves garlic, minced
1 tsp dried basil
1/4 tsp each salt and pepper
1 can (14 oz) tomato sauce
8 oz spaghetti
1 tsp canola oil
1/2 cup shredded part-skim mozzarella cheese

1. In large nonstick skillet, brown beef over medium heat, breaking up with spoon. Remove to plate.
2. Drain fat from pan. Add onion, mushrooms, carrot, zucchini, garlic, basil, salt and pepper; cook, stirring occasionally, until onion is softened, about 5 minutes.
3. Return beef to pan. Add tomato sauce and bring to boil; reduce heat and simmer, uncovered, for 15 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.)
4. Meanwhile, in large pot of boiling salted water, cook spaghetti until tender but firm, about 8 minutes. Drain and toss with oil. Transfer to deep 9-inch pie plate, pressing over bottom and up side to form pie shell.
5. Spoon sauce into pasta shell; sprinkle with cheese. Cover loosely with foil; bake in 350°F oven until golden and bubbly, about 20 minutes. Uncover and bake for 5 minutes. Cut into wedges.

Serves 4

By The Canadian Living Test Kitchen