I found this recipe when trying to use up random ingredients, so I really tried to combine recipes to make it as good as possible. I think I made some great choices! The spaghetti layer was moist, the creamy layer was tasty, and the beef and sauce was really good. Jacob thought it was a lot better than he expected it to be. It sliced and could be removed from the pan easily.
I wanted to use up leftover homemade marinara sauce, but it wasn’t enough for the 1 lb of beef. So I followed (and included) the recipe for the meat sauce portion. I left a “crust” of spaghetti that wasn’t covered by the layers, but that part ended up getting weird and crunchy. I also had to bake longer because I assembled everything ahead of time and then baked it from the refrigerator.
Spaghetti Pie (Combo of Spaghetti Pie II and III on All Recipes)
- 6-8 oz spaghetti
- 2 tbsp butter
- 2 eggs, beaten
- 1/3 cup grated parmesan cheese
- 3/4 cup sour cream
- 4 oz softened cream cheese
- 3 green onions, chopped
- Italian seasoning
- 1 lb ground beef (I used a little less)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (14.5) oz can diced tomatoes (fire-roasted is nice)
- 2 tbsp tomato paste
- 1 tsp white sugar (brown is nice too)
- 1 tsp dried oregano
- Leftover marinara sauce (I had about 3/4 cup)
- 1 cup or so shredded mozzarella cheese
- Cook and drain spaghetti. Stir in margarine, parmesan cheese and eggs, while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 10 inch pie plate.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together ingredients for creamy layer and spread over spaghetti crust.
- In a skillet cook the beef, onion, and garlic. Drain off the fat and stir in the undrained tomatoes, tomato paste, sugar and oregano. Heat through. (I simmered for a while, maybe 20 minutes)
- Spread the beef and tomato mixture over the creamy layer. Sprinkle mozzarella cheese over the top.
- Bake covered at 350 degrees F (175 degrees C) for 20 minutes. Bake for 5 minutes longer, until warm and bubbly.