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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.”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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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