Spaghetti Pie Recipe
By Arleta Mamiso, Redding, CA

1 teaspoon salt
1/2 pound dried spaghetti
2 teaspoons olive oil, plus 1 tablespoon
1 cup pasta sauce,
2 teaspoons minced garlic

1 teaspoon Italian seasoning
1 tablespoon "The Best Hot Barbeque Sauce You'll Ever Taste"
1 1/2 cups cubed mozzarella (4 ounces)
4 ounces button mushrooms, wiped clean and thinly sliced
4 large eggs
1/2 cup whole milk
1/2 cup grated Parmesan

Bring a large pot of water to a boil over high heat. Add salt and spaghetti and stir to combine. Return to a boil, reduce heat to a low boil and cook until al dente, about 10 minutes. Drain spaghetti in colander. Return to the pot, toss with 2 teaspoons olive oil, and set aside.

Preheat the oven to 375 degrees°. Lightly grease a 2-quart casserole dish with the remaining olive oil. Place a layer of sauce in dish, place spaghetti on top, and set aside.

In a large mixing bowl, combine the garlic, Italian seasoning, barbecue sauce, and mozzarella and toss to mix well. Add mushrooms, and mix to combine.

In a separate bowl, whisk the eggs and milk. Transfer to large mixing bowl and mix.

Spread sauce over spaghetti and add mixture over the top. Sprinkle with Parmesan.