Directions

• Preheat oven to 375°f.
• Spray a 13″ x 9″ baking dish with non-stick spray.
• Heat oil in a large skillet over medium-high heat.
• Once the oil ripples, add the beef, onion, garlic, Greek seasoning, Italian seasoning, Worcestershire sauce, salt, pepper, and red pepper flakes.
• Cook stirring occasionally until the meat is browned and the onions are softened, about ten minutes.
• If there is a good amount of excess fat, drain.
• Stir in meatless pasta sauce, diced tomatoes, tomato sauce, and sugar.
• Simmer on low heat for 10 minutes.
• Meanwhile, combine the ricotta cheese with the pepper and parsley.
• Spread 1/4 of the beef sauce in the bottom of the prepared baking dish.
• Top with 1/3 of the cooked pasta.
• Dollop 1/2 of the ricotta cheese mixture around.
• Sprinkle on 1/3 of the shredded mozzarella.
• Top with 1/4 of the beef sauce.
• Repeat steps 11-14 one full time.
• Top with the remaining 1/3 of the pasta.
• Add the remaining 1/4 of the beef sauce.
• Add the remaining 1/3 of the shredded mozzarella.
• Sprinkle grated Parmesan all over the top.
• Sprinkle with some fresh minced parsley.
• Spray a piece of foil with non-stick spray so the cheese doesn’t stick to the foil.
• Cover the casserole and bake for 20 minutes.
• Remove foil and bake 20 minutes longer, until cheese is melted and casserole is bubbly.
• Garnish with more parsley and serve.