Spinach-Beef Spaghetti Pie Recipe

5 6 9
Spinach-Beef Spaghetti Pie Recipe
Spinach-Beef Spaghetti Pie Recipe photo by Taste of Home
Publisher Photo

Spinach-Beef Spaghetti Pie Recipe

Read Reviews
5 6 9
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 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

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 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. 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

Nutritional Facts

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

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  • 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
  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

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Reviews forSpinach-Beef Spaghetti Pie

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Eva User ID: 8982134 285794
Reviewed 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."

MY REVIEW
2124arizona User ID: 845443 270225
Reviewed Aug. 1, 2017

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

MY REVIEW
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."

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

"this is a great one"

MY REVIEW
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."

MY REVIEW
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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