1 jar Balducci’s Chicago Bolognese Sauce
6 oz. cooked spaghetti, drained
2 T butter, melted
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
1 cup ricotta cheese
1/2 cup shredded mozzarella or provolone cheese
Preheat oven to 350°. Grease a 10-inch pie pan with non-stick cooking spray.
Prepare spaghetti (cook and drain).
In a large bowl, combine the spaghetti with the melted butter, lightly beaten eggs and Parmesan cheese. Stir well.
Transfer the spaghetti mixture to the pie pan and press firmly into the bottom and sides to form a crust.
Spread the ricotta cheese over the crust, and then add Balducci’s Chicago sauce, spreading evenly over the ricotta. Sprinkle grated mozzarella over the sauce.
Bake pie for 20-30 minutes until the sauce is bubbling and the cheese is melted. Cool 5-10 minutes.