Spaghetti Pie

1 cup ricotta cheese
6 oz mozzarella cheese, shredded

Crust
6 oz vermicelli, cooked and drained
1/2 clove garlic
1/4 cup butter (softened)
1/2 cup Parmesan cheese
1 large egg, beaten
1 tsp dried basil

Filling
1/2 lb ground beef
3/4 lb Italian sausage
1/2 cup chopped onion
1 15 oz can tomato sauce
1 6 oz can tomato paste
1 teaspoon sugar
1 teaspoon dried basil
1 tsp dried oregano
1/4 cup white wine

To make crust, combine vermicelli with other "crust ingredients. Chop mixture with a knife and press mixture into a 10-inch pie plate.

To make filling, cook ground beef, Italian sausage and onion together. Drain fat. Stir in remaining ingredients. Heat thoroughly.

To assemble pie, spread ricotta cheese on "crust". Top with filling and cover with mozzarella cheese. Bake at 350 degrees for 30 minutes or until golden brown. I put a piece of foil under the pie while it's cooking since it sometimes drips.

You can make one really big pie or two smaller ones for a 3 person dinner each. They freeze really well.