Italian Casserole

Recipe courtesy of wrysmyguy

2 8-ounce packages of refrigerated crescent rolls

1 lb. lean ground beef

1 medium chopped onion

1   chopped green or red pepper

1 1/3 cups spaghetti sauce (I use home made but jarred if fine)

1 12-oz. carton ricotta cheese

Ground pepper and salt to taste

2 cups shredded Mozzarella or Italian blend cheese

1/4 cup sour cream

1/3 cup grated Parmesan or Romano cheese

2 tablespoons butter, melted

Preheat oven to 375° F.

Unroll one package of crescent roll dough into triangles and place in a lightly greased pie plate. Bake for five minutes, remove and set aside.

In a large skillet, cook ground beef, onions and peppers until meat is browned, drain off fat. Stir in spaghetti sauce and heat through. Spoon the meat mixture over the crescent rolls. In a small bowl, stir the salt and pepper into the ricotta cheese and spread over the meat mixture. Combine the Mozzarella cheese and sour cream and spoon over the ricotta. Unroll the remaining rolls into triangles and lay onto the cheese mixture. Sprinkle with Parmesan cheese and drizzle with melted butter.

Bake at 375° F. for 30 minutes or until golden brown. Serves six.