Spaghetti Pie

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
8	ounces	spaghetti -- cooked
1	tablespoon	unsalted butter
1	whole	egg -- beaten
1/2	cup	Parmesan cheese -- shredded and divided
1	pound	extra lean ground beef
1	small	sweet onion -- diced
1	clove	garlic -- minced
2 1/4	ounces	black olives -- sliced
14 1/2	ounces	no salt added diced tomatoes with basil & garlic & oregano -- drained
6	ounces	no salt added tomato paste
1/2	teaspoon	fennel seeds
1	teaspoon	seasoned salt
1/4	teaspoon	seasoned pepper
1 1/2	teaspoons	Italian seasoning
4	ounces	Swiss cheese -- low sodium
		vegetable oil spray

Heat oven to 350°F.

Cook spaghetti in unsalted water until al dente. Drain and return to pot.

Stir in butter until melted. Add egg and 1/4 cup Parmesan cheese.

Spray a 9 inch pie plate. Press spaghetti into pit plate on bottom and up sides to make a crust.

In large frying pan cook beef and onion until no pink remains and onion softens. Drain.

Add tomatoes, olives, tomato paste, garlic, fennel seeds, salt, and pepper. Heat through.

Spread Swiss cheese over spaghetti crust. Spread beef mixture over Swiss cheese.

Sprinkle remaining 1/4 cup of Parmesan over top.

Bake 20 to 25 minutes or until bubbly.

Makes 6 servings.

Per Serving: 426 Calories; 24g Fat (51.9% calories from fat); 27g Protein; 24g Carbohydrate; 4g Dietary Fiber; 115mg Cholesterol; 550mg Sodium. Exchanges: 1/2 Grain (Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.