Spaghetti Pie

Pasta Crust
salt
4 oz vermicelli, broken into 2-inch pieces
1 garlic clove, minced
2 tbsp unsalted butter
1 cup Parmesan cheese
1 large egg, beaten
1 tbsp minced fresh basil

Filling
2 tsp veggie oil
1 small onion, chopped fine
1/2 lb 90% lean ground beef
1 (15 oz) can tomato paste
1 tsp sugar
1 tbsp minced fresh basil
salt and pepper
1 cup whole milk ricotta cheese
1 large egg
1 tsp dried oregano
1 1/2 c shredded whole milk mozzarella cheese

For the crust: Adjust oven rack to lowest position and heat oven to 350. Bring 2 quarts water to boil, add salt, vermicelli and cook until al dente. Drain.

Combine cooked vermicelli, garlic, butter, Parm, egg and basil in medium bowl. Press mixture into deep 10-inch pie plate. Bake until crust has set, 15-20 mins. Cool while making the filling.

For the filling: Heat oil in large skillet over medium heat until simmering. Add onion and cook until softened, about 4 mins. Add beef and cook until lightly browned, 6-8 mins. Drain off any excess fat. Stir in tomato sauce, paste, and sugar and simmer until thickened, about 3 mins. Stir in basil and season with s&p.

Stir ricotta, egg, and oregano in a small bowl. Spread ricotta mixture over pasta crust. Top with meat sauce and sprinkle with mozz. Bake until golden brown on top, about 25 mins. Cool 15 mins. Slice into wedges and serve.