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1
1.
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2
Brown meat and drain when it is almost finished.
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3
Add onion and garlic; cook until onion is tender.
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4
2.
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5
Add one jar of pasta sauce (your favorite flavor), basil, and red pepper to taste (along with any other herbs you like to use to spice up your store-bought sauce).
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Simmer while you cook your noodles.
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3.
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Cook angel hair until almost finished (spaghetti noodles work just as well; I just like angel hair).
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4.
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Add noodles to the sauce mix, and both cheeses.
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Stir together.
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12
5.
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Melt butter (I acutally just use spray butter, because its easy and light and obviously, with a recipe like spaghetti PIE, light is important to me).
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Cover the bottom of a 9-inch cake pan with half of the phyllo dough pieces, buttering each piece before you lay the next piece down.
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15
6.
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Pour meat/pasta mix into your prepared pan.
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7.
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Fold phyllo dough over the mix, and then add the second half of the phillo dough roll to the top, buttering between each piece.
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I tuck the edge down inside the pan, making sure they are buttered, and they adhere together well.
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(You can also use two refrigerated pie crusts, seal the edges, and add an egg wash to help it brown.
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Cut slices in the top if you are using the pie crust.)
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8.
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Bake for 50 minutes (until golden brown) at 375 degrees.
