Spaghetti Pie Casserole Recipe

4.5 41 45
Spaghetti Pie Casserole Recipe
Spaghetti Pie Casserole Recipe photo by Taste of Home
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Spaghetti Pie Casserole Recipe

Read Reviews
4.5 41 45
Publisher Photo
My family adores this casserole. It's old-timey comfort food. —Patricia Lavell, Islamorada, Florida
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.

Ingredients

  • 1 package (8 ounces) spaghetti
  • 1 pound ground beef
  • 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) shredded cheddar-Monterey Jack cheese

Directions

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.
In a small bowl, mix cream cheese and sour cream until blended; stir in green onions. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese.
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: 396 calories, 20g fat (11g saturated fat), 73mg cholesterol, 622mg sodium, 31g carbohydrate (7g sugars, 2g fiber), 23g protein.

  • 1 package (8 ounces) spaghetti
  • 1 pound ground beef
  • 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) shredded cheddar-Monterey Jack cheese
  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 11x7-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

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Reviews forSpaghetti Pie Casserole

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MY REVIEW
lemonfreeze User ID: 3472825 263423
Reviewed Mar. 13, 2017 Edited Mar. 14, 2017

"Is this really supposed to be 8 ounces spaghetti? All boxes I see are 16oz. I decided to cook the whole box, but just use half and I think that was the right amount. I added a bit of italian seasoning, and used a 13x9 pan. My husband really liked this! I will make it again."

MY REVIEW
Cklee1403 User ID: 7760621 258967
Reviewed Jan. 1, 2017

"We liked this a lot especially because it didn't call for mushroom soup like a lot baked spaghetti recipes.Cookinlovin if you want to submit a recipe please do so,but please just rate this recipe onits merit.Thank you Patricia for sharing your recipe."

MY REVIEW
Karen User ID: 9008494 258891
Reviewed Dec. 31, 2016

"Layer into a large oval slow cooker - works great & keeps warm for serving. Use a liner and there's no clean-up!"

MY REVIEW
No_Time_To_Cook User ID: 6334849 258012
Reviewed Dec. 11, 2016

"Very good - will make again. I added italian seasoning, and used a large jar of spaghetti sauce (24 oz), and used hot italian sausage. Also used a 9 x 13 pan."

MY REVIEW
Rachael User ID: 8771914 257915
Reviewed Dec. 10, 2016

"This combination of ingredients seems strange (sour cream in spaghetti??) but it works -- this was an excellent recipe! I used all sausage, extra sauce and added some oregano...loved the two cheeses.. No left overs here!"

MY REVIEW
Luv50s User ID: 8394303 257893
Reviewed Dec. 9, 2016

"This is very similar to my recipe except. Drain the noodles but don't rinse them. Add 2 TSBP butter to the hot noodles, 1/2 cup parmesan cheese and one beaten egg. Mix well and it seems like it isn't going to be good but its great! Press into a pie dish or a baking dish. I use cottage cheese with parmesan cheese and some sweet basil seasoning for the center filling then top with spaghetti sauce of your choice and the last 10 minutes I add mozzarella cheese. It was a family favorite!"

MY REVIEW
Susiew122 User ID: 5821544 256070
Reviewed Oct. 29, 2016

"Used 24oz. pasta sauce and a little italian seasoning but made it as directed the rest of the way. Would not fit in 11x7" pan, used 13x9" and it was perfect. Took to a pot luck and everyone loved it ! Keeper recipe."

MY REVIEW
Patricia Vincent User ID: 8954860 255775
Reviewed Oct. 22, 2016

"I use my Homemade sauce. Yummy. Also a few other spices."

MY REVIEW
justmbeth User ID: 1196484 255729
Reviewed Oct. 21, 2016

"I was skeptical after reading the directions but this was amazing. So simple but flavors really blended and came together for a wonderful surprise. Leftovers went very quick."

MY REVIEW
sharmend User ID: 952120 250223
Reviewed Jul. 8, 2016

"Yum! Loved this recipe! Very easy to make and especially tasty to eat. I also used a whole jar (24 oz) of spaghetti sauce and it seemed just right, so don't know what it would have been like with the smaller amount."

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