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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
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    8 servings

Ingredients

  • 6 ounces uncooked angel hair pasta
  • 2 large 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 pasta 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

Directions

  • 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 pasta 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. circle. Place in crust. Top with spinach and meat sauce. Sprinkle with mozzarella cheese. Bake at 350° until set, 20-30 minutes.
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.
Nutrition Facts
1 piece: 377 calories, 21g fat (11g saturated fat), 130mg cholesterol, 544mg sodium, 24g carbohydrate (5g sugars, 3g fiber), 22g protein.

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Reviews

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Average Rating:
  • Estelle
    Apr 14, 2019

    Spagetti pie is excellent but the recipe calling for rolling the cream cheese between waxed paper doesn’t work. Cheese sticks to paper

  • Katie
    Jan 25, 2019

    Family favorite!!!

  • coleen3
    Jan 8, 2019

    Definitely a keeper! I used one pound fresh (sauteed in alittle olive oil) = 10 oz. frozen. Pot luck worthy!

  • Eva
    Mar 29, 2018

    I made as written with the exception of using FRESH spinach instead of frozen. Getting all the liquid out of the spinach took much longer than I expected, therefore my prep time was extended. The dish was a hit with my family, including my 18-month old granddaughter! However, my two adult daughters and I agreed that it would have been better if I had just cooked it all on the stove like regular spaghetti. Therefore, I will try that the next time I make it.

  • 2124arizona
    Aug 1, 2017

    Love the flavors of this pie!! Will fix again!!

  • Shoes58
    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
    Apr 14, 2013

    this is a great one

  • katlaydee3
    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
    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.