Brown ground beef and sausage in a large dutch oven, over a medium heat, stirring frequently. Drain grease and return to the pan. Add the onions, green and red bell peppers, salt, pepper, and garlic flakes. Cook over a medium heat, stirring frequently, for about 5 minutes. Stir in the tomatoes and sugar. Cook for another 5 minutes. Add the pasta sauce, reduce heat to low, and simmer for at least 20 minutes. Sauce can be made a day ahead if desired.

Preheat oven to 350 degrees F. Spray a 9-inch deep dish pie plate with no stick cooking spray. Place dish on a parchment lined baking sheet.

Boil spaghetti as directed on the box. Drain and rinse with cold water. Drain well; set aside.

In a large bowl, whisk together the oil and egg. Stir in the parmesan cheese and garlic salt. Add the spaghetti and toss together well.

Place spaghetti mixture in the pie plate. Press onto the bottom and up the sides to form a crust. Spread ricotta cheese over the bottom. Spoon sauce into the pie plate, leaving an inch open from the top. Cover with foil (sprayed with no stick cooking spray) and bake for 20-25 minutes, until sauce is hot.

Remove the foil and cover with mozzarella cheese. May cover exposed edges of spaghetti with a pie shield or foil to prevent it from getting too hard. Return to oven and bake 5-10 minutes or until the cheese is melted.

Remove from the oven and allow to stand 5 minutes before cutting into wedges. May add a few spoonfuls of pasta sauce in center of pie or serve additional sauce on the side.