This recipe by Adam Richman was recently featured on The Today Show.
A delicious baked pasta dish that can be made ahead and baked the next day. I added green pepper and italian herb seasoning for extra flavor.
12 ounces spaghetti pasta noodles
1 small yellow onion, finely chopped
1 pound ground turkey or sirloin beef
1 cup tomato paste
3 large eggs
1 cup grated parmesan cheese
1 and 1⁄2 cups shredded mozzarella
1-2 tablespoons grape seed or olive oil
Salt and pepper to taste
1/4 cup diced green pepper (optional)
1/2 teaspoon Italian herb seasoning (optional)
Preheat oven to 350.
Cook spaghetti following package instructions. Reserve 1/2 cup of the cooking water. Drain pasta and set aside.
Add 1 tablespoon of grape seed or olive oil to a large skillet. Sauté onion and green pepper over medium heat until soft. Add ground turkey or beef and cook until no longer pink. Add 3/4 cup tomato paste, pasta water and italian seasoning. Simmer over low heat until sauce thickens. Add salt and pepper to taste.
Mix spaghetti, eggs, parmesan, 1 cup mozzarella and remaining 1/4 cup of tomato paste in a large bowl.
Spray a 9 inch pie plate with Pam or coat with olive oil. Spread 1/2 of the meat sauce in the bottom of the pie plate. Add spaghetti mixture, pressing down. Spread remaining sauce on top then sprinkle with 1/2 cup shredded mozzarella.
Bake for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes. Use a sharp knife to slice into wedges. Top wit additional grated parmesan, if desired. Serve with a green salad and hot crusty bread. Serves 6.