Spaghetti Pie

About 4 c. (8 oz.) spaghetti, broken in halves, cooked, & drained
1/3 c. onion, finely chopped
2 garlic cloves, pressed
1 (15 oz.) container Ricotta cheese
3 oz (about 3/4 c.) freshly grated Parmesan cheese
1 egg, slightly beaten
3/4 tsp. salt
1/2 tsp Italian seasoning mix
1 c. (4 oz) mozzarella cheese
1 (26 oz) jar spaghetti sauce

Heat oven to 350. Spray casserole dish with oil. Cook pasta according to directions and drain well, but do not rinse. Place in a large mixing bowl. Spray a small skillet with vegetable oil. Chop onions, press garlic, and saute over medium heat for 1 minute. Add to pasta in bowl.

Grate mozzarella and Parmesan cheese. Add 1/2 cup Parmesan cheese, ricotta cheese, egg, salt, Italian seasoning mix & 1/2 cup mozzarella cheese to pasta mixture. Toss to combine ingredients. Press pasta mixture into casserole dish, forming a 1/2 inch rim around edge.

Spoon 2 cups pasta sauce into pasta shell. Spread to rim. Top with remaining mozzarella cheese. Bake, uncovered for 30 minutes or until heated through. Sprinkle with remaining Parmesan cheese. Let stand 10 minutes. Cut into wedges. Serve with remaining sauce.