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Friday, January 18, 2013

Spaghetti Pie ala ~DKBB~

Spaghetti Pie ala ~DKBB~
(based on an original recipe for Spinach-Beef Spaghetti Pie by Carol Hicks from

 6 oz. uncooked  angel-hair pasta
2 eggs, slightly beaten
⅓ cup grated Parmesan cheesed
½ lb. ground beef
½ lb. Italian sausage
½ cup chopped onion
¼ cup diced green pepper
1 jar (14 oz.) meatless spaghetti sauce
1 tsp. Creole seasoning
¾ tsp. garlic powder
½ tsp. dried basil
½ tsp. dried oregano
8 oz. whipped cream cheese
10 oz. frozen chopped spinach, thawed and squeezed dry
½ cup shredded mozzarella cheese
  • Preheat oven to 350° F.
  • Cook pasta; drain.
  • Mix eggs and Parmesan cheese together, then mix in with drained pasta.
  • Press pasta into the bottom of a greased  deep-dish 10-inch pie dish (or divide into 2 smaller pie plates).
  • Bake for 10 minutes.
  • Meanwhile, in a skillet, brown hamburger, sausage, onion, and green pepper; drain well.
  • Stir in spaghetti sauce, seasonings, and whipped cream cheese.
  • Heat thoroughly.
  • Place a layer of the spinach on the cooked spaghetti crust(s).
  • Top with meat mixture.
  • Sprinkle with mozzarella cheese.
  • Bake at 350° F for 25 minutes.

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