Pasta Pot Pie

Pasta Pot Pie
2 Prepared pie crust circles
1/2 lb Cooked pasta (ziti or mostacolli)
Sauce
1/2 lb Ground beef
1 clove Garlic, crushed
1/4 c Onion, chopped
1 14 oz can. diced tomatoes
2 Basil leaves (or 1 tsp dried basil)
salt and pepper to taste Cheese filling
1 c Ricotta cheese
1 Egg
1 Tbsp Parsley flakes
1 Tbsp Parmesan, grated
Salt and pepper to taste
Cheese Layers
1/4 c Parmesan, shredded or grated
1/2 c Mozzarella, shredded

Prepare Sauce
Brown ground beef with onion and garlic,
Drain fat and add tomatoes and basil
salt and pepper to taste, add a pinch of crushed red pepper is desired
Bring to boil, lower heat and simmer 15 minutes

Prepare Cheese filling
In a small bowl whisk with fork, ricotta, egg, parsley, pinch of salt, pinch of black pepper and 1 Tbsp grated parmesan till well mixed
Cook pasta in salted water to aldente according to directions on pkg
Drain pasta and mix with sauce and set aside

Assemble Pie
Grease a 9 inch pie pan with cooking spray
Lay 1 prepared pie crust circle in pie pan and form to bottom of pan letting it overlap evenly all around the top of the pan.
Spoon in about 1/2 - 3/4 inch of prepared pasta
Spread entire ricotta mixture over bottom layer of pasta
Sprinkle layer of Parmesan over ricotta
Spoon another layer of pasta over Parmesan all the way to top of pan. Use enough pasta so that top center is higher than edges, like a mound Spread a layer of mozzarella evenly over top pasta layer
Lay top pie crust loosely over entire pie pinching two crusts together all around.
Make a few punctures with a fork in top of crust.
Bake in preheated 450f oven for 30 to 40 minutes till medium brown
Let stand 10 minutes before cutting
Serve
Makes six generous servings