Ingredients

The following ingredients have 4 Servings
  • 1/2 pound whole-wheat spaghetti
  • 2 eggs
  • 3/4 cup parmesan cheese (grated and divided)
  • 1 tablespoon olive oil (+ extra for greasing the casserole dish)
  • 1/2 onion (peeled and diced)
  • 1/2 green bell pepper (deseeded and diced)
  • 1 pound ground beef
  • 1 clove garlic (minced)
  • 1/2 teaspoon salt
  • crushed red pepper (to taste (a few firm shakes for us))
  • 1 - 26 oz pasta sauce (or 3 cups homemade (link in notes))
  • 3/4 cup ricotta cheese
  • 1 cup mozzarella cheese (grated)
  • 1/4 cup whole-wheat breadcrumbs

Instruction

  • Preheat oven to 350 degrees F. Brush a rectangular baking dish with olive oil and set aside.
  • Cook the spaghetti noodles al dente, drain, and then mix with the eggs and 1/2 cup of the Parmesan cheese. Put in the bottom of the casserole dish.
  • In a large saute pan over medium heat, warm the olive oil. Add the onion and bell pepper and cook until soft, but not brown, about 5 minutes.
  • Add the beef to the pan and break up the meat with a spatula. Cook until the beef is brown all the way through. Drain and discard the fat (I find putting a lid on the pan helps with this job).
  • Add the garlic, salt, and red pepper, and cook for 1 more minute before adding the red sauce to pan. Heat for an additional few minutes.
  • Pour the meat/sauce mixture on top of the noodles in the casserole dish. Top with dollops of ricotta cheese, grated mozzarella, breadcrumbs, and remaining 1/4 cup Parmesan cheese. Bake for 30 to 40 minutes or until golden brown on top. Serve warm and enjoy.