-
-
My review
Spaghetti Pie III
CHUBS
"Really easy and filling recipe. Serve with a tossed salad and garlic bread. Better than lasagna."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 5 m servings 671 calsOriginal recipe yields 7 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 671 calories; 31.5 g fat; 65.8 g carbohydrates; 29.9 g protein; 95 mg cholesterol; 787 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 373474 Ratings
-
-
-
-
-
Most helpful positive review
4/15/2007
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
6/6/2007
This was a lot of trouble for spaghetti topped with melted cheese.
Most helpful
Most positive
Least positive
Newest
4/15/2007
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...
5/19/2007
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...
12/3/2007
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...
2/1/2008
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...
1/27/2008
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...
1/6/2007
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 ...
11/19/2007
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...
1/13/2009
This was a really good recipe! I did tweak it just a little though. I mixed in some melted butter (about 1/4 cup), 1 egg, and some paremesean cheese into the noodles before putting them in the p...