Pizza Pasta Pie

6 oz. dry spaghetti
1 egg, lightly beaten
¼ cup + 2 Tbs. grated Parmesan cheese
½ lb. lean ground beef
2 cups sliced mushrooms, optional
1 ½ cups marinara sauce
½ tsp. dried oregano
1 cup part-skim ricotta cheese
¾ cup shredded part-skim mozzarella cheese

Preheat oven to 350°F. Lightly coat 9’’ pie pan with cooking spray. Cook spaghetti according to package directions, drain rinse and shake well to remove excess water. Place in large bowl; toss with egg and ¼ cup Parmesan cheese. Press spaghetti on bottom and up side of pan; set aside. Coat medium nonstick skillet with cooking spray; place over medium-high heat. Add beef and mushrooms, if desired, and cook 5-7 minutes or until beef is browned. Add marinara sauce and oregano, stir to combine, and cook 3-4 minutes. Give ricotta a stir and spoon onto spaghetti crust, spread evenly. Spoon meat sauce on the ricotta layer. Sprinkle with mozzarella and remaining Parmesan cheese. Bake 30 minutes or until heated through. Remove from oven; let stand 10 minutes before cutting into 6 wedges to serve.