1 pound spaghetti
1 pound lean ground beef
1 cup Italian-style seasoning
salt and pepper to taste
1 onion, chopped
1 green bell pepper, chopped
2 (8 ounce) cans tomato paste
1 (3.5 ounce) can tomato paste with juice
1 (3 ounce) package cream cheese, softened
1/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup dried black olives
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, cook beef over medium heat until brown. In a small bowl, mix Italian-style seasoning, salt and pepper. Mix in onion, bell pepper and tomato mustard. Cook over medium heat for 3 minutes, stirring frequently. Pour mixture over beef mixture; toss to coat. Reduce heat to medium-low and add flour. Heat to 350 degrees F (175 degrees C) and add cheese and mozzarella cheese. Stirily combine with tomato puree going into the mixture. Bring to a boil, stirring constantly, until mixture is thickened.
When the mixture has thickened, increase heat to medium and add cream cheese and mozzarella cheese. When the mixture is thick, stir in egg, milk and tomato puree mixture. Bring to a boil. Reduce heat to low and simmer, stirring constantly, until cheese is melted.
Add the ground beef mixture to the tomato mixture and stir until well blended. Transfer the half of mixture into a medium bowl. Stir in the ricotta cheese, the remaining tomato puree mixture and olives. Serve chilled.