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Beef Spaghetti Pie Ole

Beef Spaghetti Pie Ole

"Cooked spaghetti doubles as a fun pie crust that's stuffed to the brim with seasoned ground beef, sour cream, and shredded cheese."
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Ingredients

40 m servings 637 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 637 kcal
  • 32%
  • Fat:
  • 32.8 g
  • 50%
  • Carbs:
  • 42.7g
  • 14%
  • Protein:
  • 41.4 g
  • 83%
  • Cholesterol:
  • 177 mg
  • 59%
  • Sodium:
  • 1173 mg
  • 47%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat oven to 350 degrees F. Cook pasta according to package directions; drain well. In large bowl, whisk together remaining pasta shell ingredients. Add pasta; toss to coat. Arrange pasta in 9-inch pie dish, pressing down and up side to form shell; set aside.
  2. Meanwhile, heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking up into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet; season with 1 teaspoon garlic powder, 1/2 teaspoon salt and cumin; stir in tomatoes. Bring to a boil; cook 3 to 5 minutes or until liquid is almost evaporated, stirring occasionally.
  3. Reserve 2 tablespoons beef mixture for garnish. Stir sour cream into remaining beef; spoon into pasta shell. Place 1 cup cheese in center, leaving 2-inch border around edge. Spoon reserved beef mixture onto center of cheese; bake in 350 degrees F oven 15 minutes or until heated through.
  4. To serve, cut into wedges.

Footnotes

  • This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

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Reviews

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I usually try not to review recipes if I have made changes but this was so good I had to pass it on. I used 3 medium diced tomatoes with a splash water because I did not have the canned tomato....

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