WEEKNIGHT SPAGHETTI PIE                 Makes 6 servings

6 oz. spaghetti uncooked
2 t. dried basil, divided
1 clove garlic pressed 
1/4 c. butter, melted 
1/2 c. grate parmesan cheese
1 large egg, lightly beaten
1 c. Ricotta cheese
1 lb. lean ground beef 
1/2 c. chopped onion
1 (15 oz.) can tomato sauce 
1 (6 oz.) can tomato paste
1 t. dried oregano
1 c. sliced mushrooms 
1/4 c. white wine (optional)
6 oz. sliced mozzarella cheese 

    Cook spaghetti according to package directions, drain.  
Combine cooked spaghetti, 1 t. dried basil, garlic, and next 3 
ingredients.  Press into a lightly greased 10" glass pie plate.  
Spread ricotta cheese over spaghetti mix.  Cook ground beef and 
chopped onion over med.-high heat in a large skillet, stirring 
until meat crumbles.  Drain.  
    Add remaining basil, tomato sauce and next 3 ingredients; 
stir in wine.  Cooked 5 minutes or until heated.  Spoon over 
cheese.  Bake at 350 F. 25 minutes.  Top with cheese slices and 
bake till cheese melts.