Spaghetti Pie

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.

• Ready In: 35 mins
• Serves: 4-6

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.