This classic spaghetti pie is a family-pleasing twist on regular spaghetti. The creamy taste of cream cheese and spices pairs perfectly with a savory meat sauce. You also get your greens in with some spinach that goes perfectly with this pie.
Spinach-beef spaghetti pie
PREP TIME: 20 mins
BAKE TIME: 25 mins
WAIT TIME: 5 mins to cool
TOTAL TIME: 50 mins
SERVINGS: 6-8
AUTHOR: Fry Fam
INGREDIENTS
- 6ounces uncooked angel hair pasta
- 2 eggs, lightly beaten
- 1/3 cup grated parmesan cheese
- 1 pound ground beef
- 1/2 cup chopped onion
- 1/4 cup chopped green pepper
- 1 jar (14 ounces) meatless spaghetti sauce
- 1 tsp creole seasoning
- 3/4 tsp garlic powder
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 pkg (8 ounces) cream cheese, softened
- 1 pkg (10 ounces) frozen spinach, thawed and squeezed dry
- 1/2 cup shredded mozzarella cheese
INSTRUCTIONS
- Cook pasta according to package directions; drain. Add eegs and parmesan cheese. Press onto the bottom and up the sides of a 9 inch, deep-dish pie plate. Bake at 350 for 10 mins.
- Meanwhile, in a skillet, cook the beef, onion, and green pepper over medium heat until the meat is no longer pink; drain. Stir in spaghetti sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 mins.
- Between two pieces of waxed paper roll out cream cheese into a 7 inch circle. Place in the crust. Top with spinach and meat sauce. Sprinkle with mozzarella cheese. Bake at 350 for 20-30 mins or until set.
Fry Fam’S TIPS
- Make sure to watch the pasta carefully when initially baking in pie dish. Overcooking will dry out the noodles and make them tough.
NUTRITION (Per serving)
CALORIES: 305 cal, CARBOHYDRATES: 32g, PROTEIN: 27g, FAT: 9g, SATURATED FAT: 4g, SODIUM: 580mg, POTASSIUM: 145mg, FIBER: 4g, SUGAR: 9g, VITAMIN A: 11%, VITAMIN C: 7%, CALCIUM: 42mg, IRON: 2mg
