This is adapted from a recipe at BettyCrocker.com. The original recipe was much too bland for us, so I've added a bunch of spices and other flavorful ingredients throughout. Feel free to adjust the seasonings to your own preference -- this is just an idea of how I do it.
1 lb bulk Italian pork sausage or ground beef
1 small onion, diced
½ red or green bell pepper, diced
2 cloves garlic, minced
1 (15-oz) jar spaghetti sauce
2 C ricotta cheese
2/3 C grated Parmesan cheese
4 eggs, divided
½ tsp each salt, pepper, onion powder, garlic powder
2 tsp Italian seasoning
2 C Bisquick mix
1 C milk
½ tsp each garlic salt and oregano
2 C shredded mozzarella cheese (8 oz)
Preheat oven to 400°F.
In a skillet over medium-high heat, cook meat, onion, pepper, and garlic 5-7 minutes, stirring occasionally, until meat is no longer pink and vegetables are tender; drain. Stir in sauce. Pour into 10" x 13" glass baking dish.
In small bowl, combine ricotta, Parmesan, two eggs, salt, pepper, onion powder, garlic powder, and Italian seasoning. Mix well. Drop by heaping spoonfuls onto sauce mixture in baking dish. Use rubber scraper to spread cheese mixture evenly into a layer in the pan.
In another bowl, combine Bisquick, milk, remaining two eggs, garlic salt, and oregano. Mix with fork until blended. Pour carefully over cheese layer.
Spray sheet of foil large enough to cover pan with cooking spray. Place sprayed side down on dish; seal tightly (I forgot the foil the last time I made this and it was fine). Bake 23-28 minutes or until light golden brown. Sprinkle with mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.