1 (8oz) box gluten free spaghetti
1 Tbsp margarine
1 egg, beaten
1/4 cup Parmesan cheese
1 lb ground turkey or beef
1/2 cup onion, chopped
1/2 cup bell pepper, chopped
2 cloves garlic, minced
2 (8oz) cans tomato sauce
2 tsp Italian seasoning
1 (15 oz) container Ricotta cheese
1/2 cup mozzarella cheese
Cook the spaghetti as directed, and drain. Return to saucepan and add margarine, stirring until it melts. Add the egg and Parmesan cheese, stirring well.
In a large skillet, brown ground turkey with the onion, pepper, and garlic, cooking until the meat is browned. Drain the fat and add the tomato sauce and Italian seasoning. Heat on low.
Spray a 2 qt casserole with nonstick cooking spray. Press the spaghetti mixture on bottom and up the sides to form a crust. Spread the ricotta over the spaghetti. Add the meat mixture over the ricotta. Sprinkle with mozzarella.
Bake at 350 for 20 minutes or until cheese is melted and bubbly.
I've been wanting to make this forever, and was very happy with how it turned out (although the picture doesn't do it justice, we ate late that night). The sauce wasn't too runny but still had a ton of flavor, and the ricotta made me feel like I was eating lasagna, which I love. I guess you could use cottage cheese, but why? The tricky part is forming the spaghetti mixture into a crust. Don't feel like you can't break noodles, they aren't supposed to be long. And it doesn't have to look pretty, it just needs to do the job of holding the filling. Mmmmmm, this one's good. I give credit to my Better Homes and Gardens New Cookbook, from which I adapted this recipe.