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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
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

Printed from tasteofhome.com Oct 7, 2008

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Spinach-Beef Spaghetti Pie cont.

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.

Yield: 6-8 servings.