Spaghetti Pie III

Spaghetti Pie III

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"Really easy and filling recipe. Serve with a tossed salad and garlic bread. Better than lasagna."
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Ingredients

1 h 5 m servings 671 cals
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Original recipe yields 7 servings

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Nutrition

  • Calories:
  • 671 kcal
  • 34%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 65.8g
  • 21%
  • Protein:
  • 29.9 g
  • 60%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 787 mg
  • 31%

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. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a skillet over medium heat, brown the ground beef. Drain and crumble. Put crumbled beef in skillet. Stir in salt, pepper, garlic powder, bell pepper and pasta sauce. Bring to a boil; reduce heat and simmer for 20 minutes.
  4. In a small bowl combine sour cream, green onions and cream cheese and set aside. Coat a 9x13 inch baking dish with cooking spray and add the cooked spaghetti. Spread the cream cheese mixture over it, add the meat mixture and sprinkle with Cheddar Cheese.
  5. Cover and bake for 25 minutes. Uncover and bake for 5 more minutes until the cheese is bubbly.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

355
  1. 454 Ratings

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Most helpful positive review

This is one of my favorite recipes from this site - here's how I make it: Cut the pasta amount in half and use rigatoni or penne as this heavy sauce needs a sturdier base than spaghetti. Omit th...

Most helpful critical review

This was a lot of trouble for spaghetti topped with melted cheese.

This is one of my favorite recipes from this site - here's how I make it: Cut the pasta amount in half and use rigatoni or penne as this heavy sauce needs a sturdier base than spaghetti. Omit th...

This is the only way I make spaghetti...ever! My favorite part is the cream cheese/sour cream mixture. Update: I have made this many, many times and have finally perfected this wonderful recipe...

Yummy, yummy, yummy! I buttered the spaghetti a bit before layering in the pan and I used a jar of Newman's Sausage and Peppers sauce along with 1/2 a jar of Ragu- it could have used more sauc...

I can't wait for lunch to have the leftovers!!! What a delicious hearty meal; so easy and so wonderful! I omitted both the green peppers and green onions and used Bertolli Organic Tomato Basil S...

Thank you for this recipe. I made it today for my husband who was coming home for a day from trucking. He raved and raved. But as usual I used it as a skeleton and changed the following... 1. I ...

My husband and I are giving this 4 stars. It was amazing...but the noodles making up the bottom layer really dried up when it went into the oven. We followed the recipe to heart, but for future...

This is a good recipe, but I tweak it a bit. I make my own sauce, and instead of spreading the cream cheese and sour cream over the spaghetti, I mix it in with the noodles. I've also found tha...

This was a lot of trouble for spaghetti topped with melted cheese.

This was tasty! And fairly easy, too, although there were more dishes to wash than I like. I omitted the green pepper (personal preference), reduced the spaghetti to approx. 3/4 lb, and increa...