This Spaghetti Casserole recipe is a kicked-up version of your old favorite with the addition of some different yummy cheeses and whole-wheat breadcrumbs on top. Be sure to serve with a simple salad for a complete meal.
Preheat oven to 350 degrees F. Brush a rectangular baking dish with olive oil and set aside.
Cook the spaghetti noodles al dente, drain, and then mix with the eggs and 1/2 cup of the Parmesan cheese. Put in the bottom of the casserole dish.
In a large saute pan over medium heat, warm the olive oil. Add the onion and bell pepper and cook until soft, but not brown, about 5 minutes.
Add the beef to the pan and break up the meat with a spatula. Cook until the beef is brown all the way through. Drain and discard the fat (I find putting a lid on the pan helps with this job).
Add the garlic, salt, and red pepper, and cook for 1 more minute before adding the red sauce to pan. Heat for an additional few minutes.
Pour the meat/sauce mixture on top of the noodles in the casserole dish. Top with dollops of ricotta cheese, grated mozzarella, breadcrumbs, and remaining 1/4 cup Parmesan cheese. Bake for 30 to 40 minutes or until golden brown on top. Serve warm and enjoy.