Spaghetti Pie
Ingredients
1 pound ground beef
1⁄4 teaspoon salt
1⁄4 teaspoon black pepper
2 cups tomato sauce (I used leftover Roasted Tomato Sauce #2)
1 1⁄2 cups sour cream
1⁄2 cup green onions, chopped
1⁄4 cup (2 ounces) cream cheese, softened
4 cups pasta, cooked and hot (8 ounces uncooked)
cooking spray
1 1⁄3 cups mozzarella cheese, shredded
Instructions
1. Preheat oven to 350*F. Cook pasta If not already cooked.
2. Cook meat in large nonstick skillet over medium heat until browned, stirring to crumble. Drain well, and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to boil; reduce heat, and simmer 20 minutes.
3. Combine sour cream, green onions, and cream cheese in a small bowl and set aside.
4. Place pasta noodles in a 2-quart casserole dish coated with cooking spray. Spread sour cream mixture over pasta. Top with meat mixture. Sprinkle with cheese. Cover and bake for 25 minutes. Uncover, bake an additional 5 minutes or until cheese is bubbly.
Comments
I believe that this is a traditional potluck dish in the Midwest and, if it’s not, it should be! It’s similar to Ziti, but uses some unusual ingredients. Art says that he’s always weirded out by the inclusion of sour cream when he sees the recipe and re-amazed at how delicious it is every time he eats it. Then he has seconds.
Any pasta shape would work. The idea of the dish is that it’s being made with leftovers from a previous night of spaghetti so that you’ll be using leftover cooked noodles and leftover spaghetti sauce. Since I wasn’t using leftovers, I chose Mezze Rigatoni.
This is an easy dish to prepare ahead of time and refrigerate (or even freeze) until needed. Just be sure to adjust the cooking time as necessary to take the starting temperature of the dish into account.
Unknown