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Category: Main Course
Spaghetti Pie - TastyPlanner.com
Chef: Mmcole
A filling meal and great left-overs. Uses reduced fat ingredients without loss of flavor.
Ingredients
1 pound ground round
1 or 2 cloves crushed garlic
1/4 teaspoon black pepper
1 teaspoons Italian seasoning
2 8-oz cans tomato sauce
1 1/2 cups low-fat or non-fat sour cream (16 oz container)
1/4 cup (2 oz) 1/3 less-fat or non-fat cream cheese ; soften
4 cups hot cooked spaghetti (about 8 oz uncooked) and drained
1 1/3 cups shredded reduced-fat extra sharp cheddar cheese (about 5 oz)
Instructions
Preheat oven to 350 degrees.
Cook ground round and crushed garlic in a large non-stick skillet over medium heat until browned, stirring to crumble. Drain well and return meat to pan. Stir in pepper, Italian seasoning and tomato sauce. Bring to a boil; reduce heat and simmer for 20 minutes.
Combine the sour cream and cream cheese (and parsley if desired) in a small bowl and set aside.
Cook spaghetti as specified on package. Spray a 2-quart casserole dish with non-stick spray. Place the cooked spaghetti in the casserole dish. Spread the sour cream / cream cheese mixture over the spaghetti. Top with cooked meat mixture. Sprinkle with cheddar cheese.
Cover and bake at 350 degrees for 25 minutes. Uncover and bake an additional 5 minutes until cheese is bubbly.
Serve and top with grated parmesan (optional).
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Recipe Comments
Great recipe. I subbed turkey for the beef, and it tasted great. Thanks.
Sorry, not a fan. I’m pretty picky though. My husband ended up eating it for left overs because the kids weren’t crazy about it either. Maybe add parm with the sour cream and a bit more sauce.
