Spinach-Beef Spaghetti Pie Recipe
Spinach-Beef Spaghetti Pie Recipe photo by Taste of Home
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Spinach-Beef Spaghetti Pie Recipe

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With its angel hair pasta crust, this cheesy ground beef, tomato and spinach pie is always a hit when I serve it. Each neat slice has layers of pasta, cream cheese filling and spinach topping. —Carol Hicks Pensacola, Florida
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6-8 servings


  • 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

Nutritional Facts

1 cup: 377 calories, 21g fat (11g saturated fat), 130mg cholesterol, 544mg sodium, 24g carbohydrate (5g sugars, 3g fiber), 22g protein.


  1. 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.
  2. 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.
  3. 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.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as Spinach-Beef Spaghetti Pie in Taste of Home October/November 2001, p25

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Shoes58 User ID: 2519954 89807
Reviewed Aug. 27, 2014

"Will try this again as i had to pass this one off to the spouse at the last minute. It was edible -- but it was "a hot mess". goopy with no distinct flavors."

Kasha User ID: 179140 90867
Reviewed Apr. 14, 2013

"this is a great one"

katlaydee3 User ID: 3741999 36824
Reviewed Nov. 8, 2010

"Loved this recipe! I was a little hesitant about the cream cheese layer. I thought that I might not like it, but it was delicious and easy."

shastadasi User ID: 2734896 33499
Reviewed Jul. 27, 2010

"Thank god I remembered I saw this recipe here. This is by far the most delicious Spag pie I ever tasted. When I don't have spinach I use swiss chard. I think the cream cheese is what makes it! I'm going to put some ricotta in it tonight to see how it goes with the cream cheese."

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