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Spaghetti Pie Casserole Recipe
Spaghetti Pie Casserole Recipe photo by Taste of Home

Spaghetti Pie Casserole Recipe

Publisher Photo
My family adores this casserole. It's old-timey comfort food. —Patricia Lavell, Islamorada, Florida
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 8 servings

Ingredients

  • 1 package (8 ounces) spaghetti
  • 1 pound ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 jar (14 ounces) spaghetti sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 ounces reduced-fat cream cheese
  • 1 cup (8 ounces) reduced-fat sour cream
  • 3 green onions, chopped
  • 1-1/2 cups (6 ounces each) shredded cheddar-Monterey Jack cheese

Nutritional Facts

1 piece equals 396 calories, 20 g fat (11 g saturated fat), 73 mg cholesterol, 622 mg sodium, 31 g carbohydrate, 2 g fiber, 23 g protein.

Directions

  1. Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat for 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
  2. In a small bowl, mix cream cheese and sour cream until blended; stir in green onions. In a greased 11-in. x 7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese.
  3. Bake, covered, at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until cheese is bubbly. Yield: 8 servings.
Originally published as Spaghetti Pie Casserole in Taste of Home February/March 2013

Nutritional Facts

1 piece equals 396 calories, 20 g fat (11 g saturated fat), 73 mg cholesterol, 622 mg sodium, 31 g carbohydrate, 2 g fiber, 23 g protein.

Reviews for Spaghetti Pie Casserole

AVERAGE RATING
   (23)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 22, 2014

great taste added a few more seasonings to kick it up a notch.

MY REVIEW
Reviewed Jan. 4, 2014

I'm giving this 5 stars because both of my kids ate it without complaining! It was really delicious and we all really liked it!

MY REVIEW
Reviewed Dec. 21, 2013

made this for the first time, and it is fabulous and filling. Wonderful comfort food for winter weather. Definitley making this again. I could not find Monterey Jack so I substituted Havarti cheese.

MY REVIEW
Reviewed Nov. 10, 2013

My family loved this take on spaghetti dinner! All the usual players, but the cream cheese/sour cream mixture really adds a delicious richness to this dish! I used 24 oz. spaghetti sauce rather than 14 oz. and it turned out perfect. Very easy, definitely a keeper!

MY REVIEW
Reviewed Sep. 27, 2013

My husband and I could eat this once a week. I use a full 24 oz. jar of chunky marinara sauce and also use 4 oz. of cream cheese (half a block) instead of the 3 oz. called for in the recipe. I top with sharp cheddar cheese, and it's a hit!

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