This is one of the first meals I cooked for Ken when we were dating. I served it with the Sundried Tomato Caesar Salad after Ken’s first day working for Sprint in 2000.
1 (7 oz) package spaghetti
½ lb. bulk Italian sausage or spicy turkey sausage, removed from casing
¾ cup shredded Parmesan cheese
1 ½ tsp Italian seasoning
1 ½ cup (6 oz) shredded mozzarella cheese
1 cup ricotta cheese
2 Tbl milk
¾ cup spaghetti sauce
1 small green bell pepper, coarsely chopped (optional)
Heat oven to 350 degrees. Grease a deep-dish pie plate. Cook and drain spaghetti as directed on the package. Cook sausage in a skillet over medium-high heat, stirring occasionally, until no longer pink; drain. Beat eggs in a large bowl with fork. Stir in ½ cup of the Parmesan cheese and the Italian seasoning. Mix together the egg mixture and spaghetti. Spread into the pie plate. Mix one cup of the mozzarella cheese, the ricotta cheese and the milk. Spread over the spaghetti mixture to within one inch of the edge. Spread with spaghetti sauce to within ¼ inch of edge of ricotta mixture. Top with the sausage, bell pepper and the remaining Parmesan and mozzarella cheeses. Bake for 25 to 30 minutes or until cheese begins to brown.