We suggest LeRaysville Sommelier or any kind of cheddar cheese for this one. There are no rules with this recipe, so feel free to experiment!
6 cups water 6 ounces spaghetti 2 tbsp butter 2 eggs 1/3 cup Parmigiano Reggiano cheese, grated 1/2 lb. ground beef 8 oz. tomato sauce Mozzarella cheese
Cook and drain spaghetti, and let that stand 3 minutes. In a large mixed bowl, stir butter and spaghetti together until melted. Combine eggs and cheese in a small bowl with a fork, then pour that over the spaghetti mixture and stir. Pour that whole mess into a greased 9" pie plate. Use the back of a spoon to shape into a crush.
Heat oven to 350. Break up ground beef and brown over medium heat. Tilt pan and drain off grease. Mix the tomato sauce in with the beef and warm that for a second. Pour tomato-beef mixture into the spaghetti crust. Bake 20 minutes. Remove from the oven and put mozzarella over the top. Cook 5 more minutes, or until cheese is all melted and gorgeous. Let stand 5 minutes before serving.
