6 oz spaghetti
8 bell peppers color of your choice
3/4 cup ricotta
2/3 cup parmesan cheese finely shredded and divided
1 pinch salt to taste
1 pinch black pepper to taste
3/4 cup Ragu Homestyle Thick and Hearty Four Cheese Sauce
1/3 cup mozzarella shredded
2 tbsp basil fresh and chopped

Preheat oven to 350 F. Spray a 9x9 inch (or similar size) baking sheet with cooking spray, then set aside.
Cook spaghetti per package Instructions, then drain. Place spaghetti in a bowl and cover with a towel until ready to mix.
While spaghetti cooks, prepare bell peppers by cutting off the tops and removing the seeds and ribs. If any of the bell peppers do not stand upright on their own, cut a little off the bottom so that they're level. Arrange bell peppers in the prepared baking dish.
Also while pasta cooks, add ricotta, 1/3 cup parmesan cheese, and Ragu Homestyle Thick and Hearty Four Cheese Sauce to a large bowl and mix together until smooth. If desired, season with salt and pepper.
Add cooked spaghetti to the bowl with the cheese sauce and toss to coat.
Fill prepared peppers evenly with coasted pasta. Pasta should be to the top of the peppers but not overflowing.
Cover dish with aluminum foil and bake for 30 minutes. Remove foil and sprinkle remaining 1/3 cup parmesan cheese and mozzarella cheese on top of peppers, then bake uncovered for another 8-10 minutes or until peppers are tender and cheese has melted.
Serve spaghetti stuffed peppers immediately with fresh basil garnish.
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