Preheat oven to 375 degrees. Cook ground beef in a 10-inch cast-iron skillet over medium-high heat for 2 minutes. Add bell pepper. Continue cooking until beef is browned, stirring to break crumbles. Stir in pasta sauce. Simmer 5 minutes, stirring occasionally. Transfer to a bowl. Wash and dry skillet; spray with cooking spray and set aside.
It’s easy and cheesy! Who needs a pizza pie when you can have a pie made out of spaghetti?
Servings and Ingredients
|1 (1-lbs.) pkg. 93%-lean ground beef|
|¾ c. green bell pepper, seeded and chopped|
|1 (17.6-oz.) bottle Gustare Vita tomato basil pasta sauce|
|6 oz. Gustare Vita spaghetti|
|2 Hy-Vee large eggs, separated and lightly beaten; divided|
|½ c. Soirée grated Parmesan cheese, divided|
|2 tbsp. Gustare Vita olive oil|
|1 c. Hy-Vee whole milk ricotta cheese|
|2 tbsp. Italian parsley, chopped; plus additional for garnish, if desired|
|1 c. Hy-Vee shredded mozzarella cheese|
Things To Grab
- 10-inch cast-iron skillet
- Hy-Vee nonstick cooking spray
- Large pot
Boil a large pot of water. Add spaghetti and cook 10 to 12 minutes; drain. Return to pot. Add egg whites, 1/4 cup Parmesan cheese, and olive oil. Toss to coat. Spread in prepared skillet; press evenly on bottom and side.
Stir egg yolks, ricotta cheese, 1/4 cup grated Parmesan, and chopped Italian parsley in a small bowl until combined. Spread evenly over spaghetti mixture. Top with meat sauce. Sprinkle with mozzarella cheese.
Bake 25 to 30 minutes or until heated through and lightly browned. Garnish with additional chopped Italian parsley, if desired.
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 150mg
- Sodium: 500mg
- Total Carbohydrates: 28g
- Protein: 33g
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