Here’s A Super Simple And Scrumptious Spaghetti Pie Recipe

You know what I always look for in a dinner recipe? It has to be easy to make.

I am willing to compromise on a lot of things when it comes to cooking a meal, but I just don’t have the time or the energy to slave away in the kitchen for hours. Ok, maybe on the weekends but these crazy weeknights are for dishes I can put together in no time! This really is so easy, anyone could do it! And that’s why I intend to have my kids help me out in the kitchen when I’m making this – maybe next time they can make it for me and I don’t even need to participate, haha!



½ pound ground beef

½ yellow onion, diced

⅛ teaspoon salt

⅛ teaspoon black pepper

1 (8oz) can tomato sauce with garlic

¾ cups low-fat Daisy sour cream

¼ cup chopped green onions

1 oz low fat Philadelphia cream cheese, softened

2 cups hot cooked spaghetti (about 4 oz uncooked pasta)

4 oz shredded 2% Mozzarella Cheese



Preheat oven to 350F. Cook the spaghetti according to package instructions.

Saute the chopped onion in a large skillet over medium heat until it begins to look translucent, about 2-3 minutes. Crumble and cook ground meat until browned. Drain well, and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a low boil; reduce heat, and simmer for 10 minutes.

Mix together the sour cream, green onions, and cream cheese in a small bowl, and set aside.

Place the cooked spaghetti noodles in a 1-quart casserole dish coated with cooking spray.

Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with mozzarella cheese.

Cover and bake at 350° for 25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly.



Quick tip: If you’re not a fan of mozzarella, you can substitute your favorite cheese.