Spaghetti Bake

I had planned meatloaf but I mismanaged my time, and ended up making this instead. I'm so glad I did. I wasn't sure how it would come out because some of the ingredients struck me as odd, but it tasted FANTASTIC! WOW! I wouldn't say that this is exactly family friendly if you have picky eaters, since my daughter wouldn't touch it (eww! Green peppers! ewwww! onions! Why do you have to put onions in EVERYTHING? haha), but it's a good meal. I would even go so far as to call it a comfort meal. It's pretty easy to slap together too, and a nice twist on plain ol' spaghetti, with less guilt, too. It makes for a good make ahead dish, freezing great.

• 6 oz. uncooked whole wheat/whole grain spaghetti
• 2 eggs, lightly beaten
• 1/4 c grated parmesan cheese
• 1 lb. lean ground beef
• 1 small onion, chopped
• 1 16-20 oz jar of spaghetti sauce
• 1 7 oz can of whole kernel corn, drained
• 3/4 11 oz can of sweet white whole kernel corn, drained
• 1 green pepper, sliced in rings or strips, or diced
• 1 c shredded Italian blend cheese

Seasonings: Italian Seasoning, Garlic Salt, Chef Paul Prudhommes Pizza/Pasta Magic

1. Cook spaghetti as package directs; drain and rinse. Combine spaghetti, eggs, and Parmesan; toss lightly. Place in a greased 9 inch baking dish. Press over the bottom and up sides of pan.
2. In a large skillet over medium heat, brown ground beef with onions; drain. Stir in spaghetti sauce, seasonings, and corn. Heat over low heat until it thickens slightly, then spoon the beef-sauce mixture over spaghetti crust.
3. Top with bell pepper and sprinkle with mozzerella cheese. Sprinkle Italian Seasoning across top of cheese.
4. Bake at 350 for 25 minutes.

Make-Ahead Directions: Prepare as directed through Step 3. Cover pie plate with plastic wrap and then foil. Label and freeze for up to 3 months. To serve, thaw in the refrigerator for 1 to 2 days or until completely thawed. Prepare as directed through Step 4 but add 10 to 20 minutes to the baking time before adding the mozzarella cheese.