Spinach-Beef Spaghetti Pie 6 ounces uncooked angel hair pasta 2 eggs, lightly beaten 1/3 cup grated Parmesan cheese 1 pound ground 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 Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Spinach-Beef Spaghetti Pie cont. 1/2 cup shredded part-skim mozzarella cheese 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. 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. 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. Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008

	Spinach-Beef Spaghetti Pie Yield: 6-8 servings. Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008