1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
1 (7-ounce) jar roasted red peppers in water, drained and thinly sliced
How to Make It
Combine first 3 ingredients in a large nonstick skillet; cook over medium-high heat until meat is browned, stirring until it crumbles. Drain, if necessary.
Stir in spaghetti sauce. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes, stirring occasionally. Remove from heat; set aside. Combine ricotta cheese, basil, and egg white, stirring well.
Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered). Coat phyllo with cooking spray. Fold in half crosswise, bringing short ends together; coat with cooking spray. Place folded phyllo in a 9-inch pieplate coated with cooking spray, allowing one end to extend over edge of pieplate. Repeat with remaining phyllo, fanning each folded sheet to the right to form a circle around the pieplate.
Sprinkle 2 tablespoons Parmesan cheese over phyllo in bottom of pieplate; spoon meat mixture over Parmesan cheese. Spoon ricotta cheese mixture over meat mixture; top with red pepper and remaining Parmesan cheese. Bring phyllo ends up and over filling, gently twisting ends together; coat with cooking spray. Bake at 375° for 30 minutes. Let stand 5 minutes before serving.
Oxmoor House Cooking Light Collection
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