pound ground beef
cup Pace® Picante Sauce
cup Prego® Fresh Mushroom Italian Sauce
ounce (1/3 of a 16-ounce package) spaghetti, cooked and drained
cup grated Parmesan cheese
tablespoon butter, melted
cup ricotta cheese
cup shredded mozzarella cheese (about 4 ounces)
Cook the¬†beef in a 10-inch skillet over medium-high heat until meat is well¬†browned, stirring frequently to break up the¬†meat.¬†Pour off¬†fat. Stir¬†the picante sauce and pasta¬†sauce into the skillet and cook until it's hot and bubbling.
Stir¬†the¬†spaghetti, Parmesan cheese, egg and butter in a medium bowl. Spread the mixture on the bottom and up the side of greased 10-inch pie plate. Spread the ricotta cheese in the spaghetti shell. Top with the beef mixture.
Bake¬†at 350¬įF. for 30 minutes¬†or until it's hot and bubbling. Sprinkle with the mozzarella cheese. Let stand for 5 minutes¬†before serving. Cut into 6 wedges.