Print

Spaghetti Pie Casserole Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 9 reviews

This Spaghetti Pie Casserole is a comforting, cheesy baked pasta dish featuring ground beef, creamy cheese sauce, and a blend of shredded cheddar and Monterey Jack cheeses. Perfect for a family-friendly dinner, it combines tender spaghetti simmered in a flavorful meat sauce with a creamy, tangy sour cream and cream cheese layer, all baked to bubbly perfection.

Ingredients

Pasta and Meat Sauce

  • 1 package (8 ounces) spaghetti
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 jar (14 ounces) spaghetti sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Cream Cheese Mixture

  • 3 ounces reduced-fat cream cheese
  • 1 cup reduced-fat sour cream
  • 3 green onions, chopped

Topping

  • 1–1/2 cups shredded cheddar-Monterey Jack cheese

Instructions

  1. Cook the pasta and beef: Cook the spaghetti according to the package directions until al dente; drain well. In the meantime, in a large skillet over medium heat, cook the ground beef, chopped onion, and minced garlic until the beef is no longer pink, about six to eight minutes. Break the beef into crumbles as it cooks. Once cooked, drain any excess fat.
  2. Make the meat and cheese sauces: Stir the jar of spaghetti sauce, salt, and pepper into the cooked beef mixture. Bring the spaghetti to a boil, then reduce the heat to a simmer and add the beef sauce mixture. Simmer uncovered for 20 minutes, stirring occasionally to meld flavors. In a small bowl, blend the reduced-fat cream cheese and sour cream until smooth, then mix in the chopped green onions.
  3. Assemble and bake the casserole: Grease an 11×7-inch baking dish. Layer half of the cooked spaghetti evenly on the bottom, spread the cream cheese mixture over it, then top with the remaining spaghetti. Pour the meat sauce evenly over the top spaghetti layer. Sprinkle the shredded cheddar and Monterey Jack cheese evenly on top. Cover the dish with foil and bake at 350°F (175°C) for 25 minutes. Remove the foil and bake uncovered for an additional 5 to 10 minutes or until the cheese is bubbling and golden.

Notes

  • Use reduced-fat cheeses and dairy to lower fat content without sacrificing flavor.
  • Make sure to break up the ground beef well while cooking to ensure even distribution in the casserole.
  • Covering the casserole during the initial baking helps keep moisture and prevents the cheese from browning too quickly.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • For a vegetarian version, substitute the ground beef with plant-based mince and use vegetarian spaghetti sauce.

Find it online: https://lauracooks.com/spaghetti-pie-casserole-recipe/