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Beef Spaghetti Pie
This recipe was printed in The Cleveland Plain Dealer some years ago (the clipping I found was browned and brittle with age), unfortunately, neither the publication date nor the name of the author were clipped out with the recipe.  To cut back on the fat and calories, use meatless burger crumbles in place of the beef, and reduced fat or fat free cheese.

(Serves 4)

For the Pasta Shell:

1 package (7-oz.) uncooked spaghetti
1/3 cup shredded  Monterey Jack or Cheddar cheese
1 egg
¼ teaspoon salt
¼ teaspoon garlic powder

For the Filling:

1 lb. lean ground beef
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground cumin
1 can (10-oz.) diced tomatoes with green chilies, undrained
¾ cup nonfat sour cream
1 cup shredded Monterey Jack or Cheddar cheese

Preheat the oven to 350° F.

Cook the pasta according to package directions and drain well. In a large bowl, whisk together the remaining pasta shell ingredients. Add the pasta and toss to coat. Arrange the pasta in a 9 inch pie dish, pressing down and up the sides to form a shell. Set aside.

Meanwhile, heat a large nonstick skillet over medium heat. Add the ground meat and brown for 4-5 minutes, breaking up into small pieces. Discard any drippings. Season the beef with the garlic powder, salt and cumin. Stir in the tomatoes and bring to a boil. Cook for 3-5 minutes, stirring occasionally, until the liquid has almost evaporated.

Reserve two tablespoons of the beef mixture for garnish. Stir the sour cream into the remaining beef mixture and spoon it into the pasta shell. Place the cheese in the center, leaving a 2-inch border around the edge. Spoon the reserved beef mixture onto the center of the cheese and bake the pie in the preheated oven for 15 minutes, until it is heated through and the cheese has melted.

Cut into wedges and serve.

Protein (g)
Cholesterol (mg)
Fat (g)
Carbs (g)
Sodium (mg)

Calories from:

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