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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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All the vegies make this a one dish meal. Family pleaser! Didn't find this as a dup on Zaar. You can buy dried red bell pepper over the internet for the occasions you run out of fresh. Enhanced from a recipe from Diana's Kitchen. Ingredients:
4 ounces spaghetti |
8 ounces extra lean ground beef (mild or spicy) or 8 ounces italian sausage (mild or spicy) |
2 garlic cloves, minced |
1/2 cup onion, diced |
salt |
pepper |
2 tablespoons olive oil |
1/2 cup green bell pepper, diced |
1/2 cup red bell pepper, diced |
1/2 cup carrot, sliced thinly |
8 ounces tomato sauce or 8 ounces crushed tomatoes |
2 teaspoons tomato paste |
3 tablespoons parmesan cheese, grated |
1 egg, beaten |
1/2 teaspoon oregano |
1/2 teaspoon italian seasoning |
2/3 cup ricotta cheese or 2/3 cup cottage cheese |
4 ounces mozzarella cheese, shredded or 4 ounces provolone cheese |
Directions:
1. Prepare pasta in salted water to al dente, cool slightly.
2. Begin browning ground beef & onion in olive oil and add garlic the last 1-1/2 minutes of browning. Add a pinch of salt and pepper to beef.
3. Add bell peppers and carrots cooking another 3 minutes or until tender.
4. Add tomato sauce and paste and cook through stirring often. Reduce heat to a slow simmer.
5. In a bowl mix spaghetti, parmesan cheese, egg, oregano and Italian seasoning.
6. In a 9 deep dish plate, spray with non-stock oil and pat spagehtti mixture evenly.
7. Spoon ricotta cheese and spread evenly as possible. (If you prefer a less tangy flavor, use cottage cheese).
8. Carefully pour meat sauce over spaghetti.
9. Sprinkle with cheese.
10. Bake at 350 degrees or until brown. Let stand 5 minutes before serving.
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