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°F. 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.