Spinach-Beef Spaghetti Pie |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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With its angel hair pasta crust, this cheesy ground beef, tomato and spinach pie is always a hit when I serve it. Each neat slice has layers of pasta, cream cheese filling and spinach topping. Carol Hicks Pensacola, Florida Ingredients:
6 ounces uncooked angel hair pasta |
2 eggs, lightly beaten |
1/3 cup grated parmesan cheese |
1 pound ground turkey or beef |
1/2 cup chopped onion |
1/4 cup chopped green pepper |
1 jar (14 ounces) meatless spaghetti sauce |
1 teaspoon creole seasoning |
3/4 teaspoon garlic powder |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1 package (8 ounces) cream cheese, softened |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1/2 cup shredded part-skim mozzarella cheese |
Directions:
1. Cook pasta according to package directions; drain. Add eggs and Parmesan cheese. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 10 minutes.
2. Meanwhile, in a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
3. Between two pieces of waxed paper, roll out cream cheese into a 7-in. circle. Place in crust. Top with spinach and meat sauce. Sprinkle with mozzarella cheese. bake at 350° for 20-30 minutes or until set. Yield: 6-8 servings.
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