Spaghetti Pie - YUM!

Sorry, but I didn't get a picture of this; however, the entire family liked this one.  AND, this was our first go-around with gluten-free spaghetti.  I think we cooked the noodles a bit too long but other than that, they were very good.

Here's the recipe:
1 (8 oz.) box GF spaghetti
1 T. margarine
1 egg, beaten
1/4 c. Parmesan cheese
1 lb. ground sausage (or turkey or beef)
1/2 c. onion, chopped
1/2 c. bell pepper, chopped
2 cloves garlic, minced
2 (8 oz.) cans tomato sauce (we used 1 pint homemade spaghetti sauce)
2 t. Italian seasoning
1 (15 oz) container Ricotta cheese
1/2 c. mozzerella cheese

Cook the spaghetti as directed, and drain.  Return to saucepan and add margarine, stirring until it melts.  Add the egg and Parmesan cheese, stirring well.  In a large skillet, brown meat with onion, pepper and garlic, cooking until the meat is browned.  Drain the fat and add tomato sauce and Italian seasoning.  Heat on low.

Spray 2 qt. casserole with nonstick cooking spray.  Press the spaghetti mixture on bottom and up the sides to form a crust.  Spread the ricotta over the spaghetti.  Add the meat mixutre over the ricotta.  Sprinkle with mozzerella.

Bake at 350 for 20 minutes or until cheese is melted and bubbly.