Ingredients:
8 ounces of raw spaghetti, boiled and drained 2 tablespoons butter 2 tablespoons chopped bell pepper 2 tablespoons chopped onion 1 cup spaghetti sauce, the kind you like best 3 eggs, beaten Salt and pepper 1/2 pound shredded cheese, the kind you like best Baked or fried meatballs Garnish of parsley and paprika

Instructions:
Boil and drain the spaghetti. Put into a large mixing bowl. Place the butter in a skillet at medium heat and sauté the chopped bell pepper and onion. When the bell pepper and onion are soft, stir in the spaghetti sauce and heat through. Stir the beaten eggs into the spaghetti you have in the bowl. Pour over it the cooked bell pepper, onion and spaghetti sauce. Season with salt and pepper and stir this in well. Stir in the grated cheese so it’s mixed through the spaghetti. Pour this into your greased ring mold or Bundt cake pan. Bake at 350 degrees for about 50 minutes. While this is in the process of baking, it’s time to heat up the meatballs. Set aside, keeping warm until it’s time to combine the dish and present it at the table. Turn the ring mold upside down on your serving plate to remove the baked spaghetti ring. Put the baked meatballs into the center of the ring or arrange around the outside of the ring. Use the parsley and paprika to garnish around the plate for a colorful presentation. Serve on the platter so diners can slice and serve themselves. Readers with questions or comments for Dave Kessler may write to him in care of this publication.