Baked Angel Hair Pie

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