Four Seasons Pasta Pie

FOR CRUST: In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, 8-12 minutes for dried pasta or 1 1/2-2 minutes for fresh, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain. Return to warm pan.

Meanwhile, in a medium mixing bowl combine egg, Parmesan cheese, and margarine or butter. Pour over hot spaghetti in saucepan and toss to coat. Press spaghetti mixture evenly into bottom and up sides of a well-greased 9-inch pie plate. Set aside.

FOR FILLING: In a small mixing bowl combine egg, ricotta cheese, and pepper. Spread over spaghetti crust.

FOR TOPPING: In a medium skillet cook and stir mushrooms in hot oil for 2 minutes, or till tender. Set aside. Sprinkle chopped prosciutto or ham over cheese filling. Arrange tomato slices in a circle 1 inch from the edge of the pie plate. Dot pesto on tomato slices. Arrange mushrooms inside the circle of tomatoes.

TO SERVE: Cover and bake in a preheated 350 degrees oven for 20 minutes. Uncover and sprinkle with Parmesan cheese. Bake, uncovered, for about 5 minutes more, or till cheese melts. Let stand for 5-10 minutes before serving. Cut into wedges to serve.