Spinach-Beef Spaghetti Pie

14 Feb

Does Spinach-Beef Spaghetti Pie just sound like comfort food, or what?  Perfect for this depressing return of winter weather we’ve experienced over the last few days.  I’m wishing for spring and summer, but clearly eating for sweaters and jeans.  In the next couple weeks, I need to dust off some of my lighter recipes in anticipation of sleeveless tops and capris!  Side note of little interest to you: even in the midst of utterly boiling Midwest summers, I am not a shorts kind of gal.  Capris, not shorts, rule the day in my closet.

I found the original recipe in my huge Taste of Home Winning Recipes book.  I modified it in the tiniest ways to make sure it would give us plenty of flavor.  And it worked.  This was delicious, and the Big Guy had about a third of the pie by himself!

Sweater Food

Spinach-Beef Spaghetti Pie
6 oz. uncooked fettucine
2 eggs, lightly beaten
1/4 tsp. garlic powder
1/3 c. grated Parmesan cheese
1 lb. ground beef
1/2 c. chopped onion
1/2 c. chopped green pepper
14 oz. meatless spaghetti sauce (I used Hunt’s Garlic and Herb in a can – only $1!)
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
1/2 tsp. dried oregano
1/4 tsp. dried thyme
8 oz. reduced-fat cream cheese, softened
10 oz. frozen chopped spinach, thawed and squeezed dry
1/2 c. shredded mozzarella

Cook pasta according to package directions; drain.  Add eggs, garlic powder and Parmesan cheese.  Press into the bottom and up the sides of a greased 9″ deep dish pie plate.  Bake at 350 for 10 minutes.
Meanwhile, in a skillet cook the beef, onion and green pepper until meat is browned and vegetables are tender; 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″ circle.  Place in crust.  (I had to scrape my cream cheese off the wax paper and slop it onto my crust, then spread it out with a spatula.  This is the way things happen in my kitchen.)  Top with meat sauce and spinach.  Sprinkle with mozzarella cheese.  Bake at 350 for 20-30 minutes or until set.  Let sit for 10 minutes before slicing and serving.

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