Spaghetti Pie With Ground Beef and Cheese

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 07/15/21
Spaghetti Pie

Diana Rattray. The Spruce Eats, 2004.

Prep: 20 mins
Cook: 35 mins
Total: 55 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
390 Calories
17g Fat
27g Carbs
33g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 390
% Daily Value*
Total Fat 17g 22%
Saturated Fat 7g 33%
Cholesterol 144mg 48%
Sodium 650mg 28%
Total Carbohydrate 27g 10%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 33g
Vitamin C 19mg 96%
Calcium 194mg 15%
Iron 5mg 26%
Potassium 926mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This spaghetti pie is a sure family pleaser. The beefy spaghetti is a complete meal baked in a deep-dish pie plate or casserole. Serve the dish with a Caesar salad and crusty bread.

Use a jar of spaghetti sauce in this recipe or your favorite homemade sauce. To vary the flavor a bit, use part Italian sausage in the filling. The corn is a tasty addition, but feel free to leave it out if you'd like. Or add some sliced ripe olives. If you want to include more vegetables, cook 1/2 cup of finely chopped celery and a shredded carrot in the skillet with the ground beef. 

2:25

Click Play to See This Spaghetti Pie With Ground Beef and Cheese Recipe Come Together

Ingredients

  • 6 ounces spaghetti

  • 2 large eggs

  • 1/4 cup grated Parmesan cheese

  • 1 pound lean ground beef

  • 1 small onion, chopped

  • 8 ounces sliced mushrooms

  • 1 (16-ounce) jar spaghetti sauce

  • 1 cup whole kernel corn, canned and drained, or frozen and thawed

  • 1 green bell pepper, sliced into rings or strips

  • 1 cup shredded mozzarella cheese

Steps to Make It

  1. Preheat the oven to 350 F.

  2. Grease a 9-inch square baking dish, or a large deep-dish pie plate.

  3. Cook the spaghetti in boiling salted water following the package instructions; drain thoroughly and set aside.

  4. In a medium bowl, whisk the eggs with the Parmesan cheese. Add the cooked, drained spaghetti and toss to blend.

  5. Transfer the spaghetti mixture to the prepared baking dish. Press it over the bottom and up sides of pan to form a "crust."

  6. In a large skillet over medium heat, brown ground beef with onion and mushrooms; drain well. Stir the spaghetti sauce and corn into the beef mixture.

  7. Spoon the beef and sauce mixture into the spaghetti "crust." Top with bell pepper rings or strips and then sprinkle with mozzarella cheese. 

  8. Bake in the preheated oven for 25 minutes, or until the filling is hot and bubbly, and the cheese has melted and browned lightly.