Spaghetti Pie Casserole



  • 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
  • 3 ounces reduced-fat cream cheese
  • 1 cup (8 ounces) reduced-fat sour cream
  • 3 green onions, chopped
  • 1-1/2 cups (6 ounces each) shredded cheddar-Monterey Jack cheese


  1. Cook spaghetti according to package directions; drain.
  2. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat for 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil.
  3. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
  4. In a small bowl, mix cream cheese and sour cream until blended; stir in green onions.
  5. In a greased 11×7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture.
  6. Top with shredded cheese.
  7. Bake, covered, at 350° for 25 minutes.
  8. Uncover; bake 5-10 minutes longer or until cheese is bubbly.

Yield: 8 servings.


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