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Saturday, April 19 2014
Spaghetti Pie
  • 1    5 ounce can  evaporated milk
  • 1/2   cup   fine dry bread crumbs
  • 1      small onion, chopped (1/3 cup)
  • 1    teaspoon   salt
  • 1    teaspoon   dried Italian seasoning, crushed
  • 1/4   teaspoon   ground black pepper
  • 1    pound   lean ground beef
  • 4    ounces   dried spaghetti
  • 1    tablespoon   butter
  • 1      egg, lightly beaten
  • 1/4   cup   grated Parmesan cheese
  • 1    8 ounce can  pizza sauce
  • 1    cup   shredded mozzarella cheese (4 ounces)
Preheat oven to 350 degrees F. In a large bowl, combine evaporated milk, bread crumbs, onion, salt, Italian seasoning, and pepper. Add ground meat; mix well. Lightly press mixture evenly onto the bottom and up the side of an ungreased 9-inch pie plate. Bake, uncovered, about 30 minutes or until done (160 degrees F). Carefully tilt dish and drain off fat.
Meanwhile, cook spaghetti according to package directions; drain. Return to pan. Stir in butter until melted. Stir in egg and Parmesan cheese until spaghetti is coated.
Spread half of the pizza sauce over meat mixture. Top with 1/2 cup of the mozzarella cheese and the spaghetti mixture. Top with the remaining pizza sauce and the remaining 1/2 cup mozzarella cheese.
Bake, uncovered, about 20 minutes or until heated through. (If necessary, cover edges of meat mixture with foil to prevent overbrowning.) Let stand for 15 minutes before serving. Makes 6 servings.

nutrition information
Per Serving: cal. (kcal) 393, Fat, total (g) 19, chol. (mg) 109, sat. fat (g) 9, carb. (g) 28, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 4, pro. (g) 29, vit. A (IU) 340.13, vit. C (mg) 2.95, Thiamin (mg) 0.22, Riboflavin (mg) 0.36, Niacin (mg) 5.53, Pyridoxine (Vit. B6) (mg) 0.35, Folate (µg) 56.45, Cobalamin (Vit. B12) (µg) 1.95, sodium (mg) 899, Potassium (mg) 389, calcium (mg) 272.61, iron (mg) 3.42, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 08:54 am   |  Permalink   |  0 Comments  |  Email

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