My 4 1/2-year-old son (who hates most foods) even loved this recipe!
6 1/2 oz of whole wheat thing spaghetti or 1/2 of a 13.25 box of pasta
1 cup grated Parmesan cheese
3 eggs, beaten (or egg substitute equivalent)
1 tsp salt
1 15 oz container of part skim ricotta cheese
1 tsp salt
2 tsp dried basil
1/2 tsp onion powder
1/2 tsp sugar
1 lb lean ground beef or turkey sausage
1 cup chopped onion
1/2 cup chopped bell pepper
1 can tomato sauce (approximately 15 oz)
1 TBS sugar
1 tsp dried oregano
1 tsp dried basil
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp celery seeds
1/4 tsp dried, crushed rosemary
dash of cayenne pepper
1 cup shredded mozzarella cheese
Brown ground beef or turkey in a large skillet. Add onion and bell pepper and cook until tender. Add tomato sauce and stir well. Mixture should be very thick. Add sugar, oregano, basil, garlic powder, salt, celery seeds, rosemary, and cayenne pepper. Stir well and simmer for 15 minutes. (You can also use about 2 cups of your favorite pre-made spaghetti sauce to save time.)
While sauce is simmering, cook spaghetti according to package directions in a large metal pot. Drain noodles and return to metal pot. Stir in the Parmesan cheese and salt and allow the spaghetti to cool a little before adding eggs (so they won't cook and scramble.) Beat eggs and pour them over the noodles. Stir very well. Place spaghetti noodle mixture into a greased 9 inch deep dish pie plate. Pat noodles into plate and up the sides so that they are in the shape of a pie crust.
In a bowl, mix ricotta cheese, salt, basil, onion powder, and sugar. Spread this mixture into the bottom of your spaghetti noodle "pie crust." Pour sauce over the top of the ricotta cheese mixture. Be careful not to overfill the "crust."
Bake, uncovered, at 350° for 20 minutes. Remove from oven. Sprinkle with one cup of mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted and filling is heated through. Let stand for 5 minutes before cutting.