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    109

Deep-Dish Spaghetti Pie

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  • 35 min prep time
  • 1 hr 5 min total time
  • 9 ingredients
  • 6 servings
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Looking for warm hearty dinner? Then check out this cheesy baked pasta and vegetable pie.

Ingredients

6
oz. uncooked spaghetti
2
eggs, slightly beaten
1/4
cup grated Parmesan cheese
1
lb. ground beef
1/4
cup chopped onion
1
(14-oz.) jar spaghetti sauce
1
(11-oz.) can vacuum-packed whole kernel corn, drained
1
small green bell pepper, cut into rings
4
oz. (1 cup) shredded mozzarella cheese

Steps

  • 1 Cook spaghetti to desired doneness as directed on package. Drain; rinse with hot water.
  • 2 Heat oven to 350°F. Grease 10-inch pie pan or 9-inch square pan. Combine cooked spaghetti, eggs and Parmesan cheese; toss lightly. Place in greased pan. Press evenly over bottom and up sides of pan to form crust. Set aside.
  • 3 In large skillet, brown ground beef with onion until beef is thoroughly cooked. Drain. Stir in spaghetti sauce and corn. Spoon evenly over crust. Top with bell pepper rings; sprinkle with cheese.
  • 4 Bake at 350°F. for 25 to 30 minutes. Let stand 5 minutes before serving.
  • 1 Cook spaghetti to desired doneness as directed on package. Drain; rinse with hot water.
  • 2 Heat oven to 350°F. Grease 10-inch pie pan or 9-inch square pan. Combine cooked spaghetti, eggs and Parmesan cheese; toss lightly. Place in greased pan. Press evenly over bottom and up sides of pan to form crust. Set aside.
  • 3 In large skillet, brown ground beef with onion until beef is thoroughly cooked. Drain. Stir in spaghetti sauce and corn. Spoon evenly over crust. Top with bell pepper rings; sprinkle with cheese.
  • 4 Bake at 350°F. for 25 to 30 minutes. Let stand 5 minutes before serving.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
Calories from Fat
170
% Daily Value
Total Fat
19g
29%
Saturated Fat
8g
40%
Cholesterol
130mg
43%
Sodium
700mg
29%
Total Carbohydrate
39g
13%
Dietary Fiber
3g
12%
Sugars
5g
Protein
27g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
25%
25%
Iron
20%
20%
Exchanges:
2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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