2 tablespoons butter, melted
6 tablespoons all-purpose flour
1 small onion, chopped
1 large red bell pepper, chopped
3 tablespoons tomato paste
8 ounces cream cheese, softened
2 cups quarter-and-half cream
3 eggs
1 teaspoon white sugar
In a large pot, melt butter. Mix flour and salt in a small bowl and quickly mix in portions of onion and bell pepper.
Stir in tomatoes and peas.
Place broth in a saucepan and place over low heat, stirring occasionally. When broth has drained 2 to 3 minutes, stir cream cheese into spinach mixture. Toss in ricotta cheese until thoroughly combined.
Return pot to low heat and add the cheese and bell pepper mixture. Simmer 1 1/4 hours more, stirring once to keep from separating.
Stir cream cheese mixture into cooked pasta.
Preheat oven to 350 degrees F (175 degrees C).
Remove foil from pies, ladle mixture into pie plates and sprinkle top with remaining pepper and onion. Top with remaining bell pepper and tomato sauce. Bake in preheated oven for 20 to 30 minutes.
Let cool before serving.
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