Recipes from\r\nFirst Baptist \r\nChurch-Huntersville\r\nSpaghetti Pie\r\n16 oz. box of angel hair pasta\r\nSmall jar of spaghetti sauce\r\n1 pound ground beef\r\n2 eggs\r\n2 Tbsp. parmesan cheese\r\n3 Tbsp. butter, melted\r\n16 to 32 oz. ricotta cheese (to taste)\r\n3 to 4 cups mozzarella cheese, shredded\r\nPreheat oven to 350\u00ba\r\nSpray bottom of casserole dish with cooking spray.\r\nCook pasta. Drain, rinse and let cool.\r\nCook ground beef. Drain off fat.\r\nAdd spaghetti sauce to cooked ground beef.\r\nMix eggs, melted butter and parmesan in bottom of casserole dish. \r\nAdd noodles, mix with egg mixture and form crust out of noodle mixture.\r\nCarefully add a layer of ricotta cheese \u2013 not too thin.\r\nAdd a layer of spaghetti sauce over the ricotta.\r\nAdd a layer of mozzarella \u2013 thickness to your taste.\r\nBake 15 to 30 minutes or until cheese is melted.\r\n\r\nOld-Fashioned Meat Loaf\r\n3 slices white bread, torn into small pieces\r\n\u00bc cup milk\r\n1 \u00bc pound lean ground beef\r\n2 eggs, lightly beaten\r\n\u00bc cup ketchup\r\n\u00bc cup chopped onion\r\n2 Tbsp. parsley\r\n1 clove garlic, minced\r\n\u00bd tsp. salt\r\n\u00bc tsp. dry mustard\r\n\u00bc tsp. pepper\r\nPreheat oven to 350\u00ba.\r\nSoak bread in milk in a large bowl for 5 minutes.\r\nAdd remaining ingredients.\r\nMix gently.\r\nShape into an 8 x 5 x 1 \u00bd inch loaf pan.\r\nBaked at 350\u00ba for 50 to 60 minutes.