Italian sausage, remove skins
McCormick zesty spaghetti sauce packet
1 small can tomato paste
6 oz. Spaghetti
3 T butter
1/4 Cup parmesan cheese
8oz ricotta cheese
1 cup mozzerella
Brown the contents of five Italian sausage skins in a frying pan with salt, pepper, and garlic powder. Once it's cooked, drain the grease from the pan and add a small can of tomato paste, a small can of tomato sauce, tons of oregano and dill weed, and the contents of a McCormick "zesty spaghetti sauce" envelope.
And red pepper flakes and/or cayenne pepper, if you like spicy.
Blend thoroughly, then turn the heat down low, cover, and simmer for 25 to 30 minutes.
While that is happening, cook about 6 oz of spaghetti. Once its done and drained, mix in 3 tbs of butter, 1 tsp of garlic powder, and 1/4 cup of parmesan cheese. Line the bottom of a 9.5"-10"pie pan with the spaghetti, press it down a little so it's a flat layer.
Then spread the contents of an 8oz tub of ricotta cheese over your spaghetti "crust" layer. Once that's done, dump the contents of your sauce frying pan on top, and spread it evenly. Top with mozzarella, and bake in the oven at 350 for 30 minutes. Turn the oven up to broil for a minute or two to brown the cheese.
Let the pie cool for awhile before digging in, so it'll slice a little more neatly.