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Spinach-Beef Spaghetti Pie

 Spinach-Beef Spaghetti Pie
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
6-8 ServingsPrep: 20 min. Bake: 20 min.


  • 6 ounces uncooked angel hair pasta
  • 2 eggs, lightly beaten
  • 1/3 cup grated Parmesan cheese
  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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
  • for 10 minutes.
  • Between two pieces of waxed paper, roll out cream cheese into a 7-in.

2 of 2

Spinach-Beef Spaghetti Pie (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 cup) equals 377 calories, 21 g fat (11 g saturated fat), 130 mg cholesterol, 544 mg sodium, 24 g carbohydrate, 3 g fiber, 22 g protein.