Comida Kraft
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Leftover Spaghetti Pie

Leftover Spaghetti Pie is rated 4.038461538461538 out of 5 by 26.
Prep Time
10
min.
Total Time
30
min.
Servings

4 servings

This cheesy, saucy, chicken-studded spaghetti pie is so awesome you may find yourself making spaghetti more often—just to get the leftovers!

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What You Need

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Make It

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  • Heat oven to 400ºF. Place spaghetti, VELVEETA, chicken and sauce in resealable plastic bag; seal bag. Shake sealed bag and press with hands until mixture is combined. Press mixture into 9-inch pie plate or 8-inch square baking dish sprayed with cooking spray.
  • Sprinkle with Parmesan.
  • Bake 15 to 20 min. or until filling is heated through. Let stand 5 min. before serving.

Substitute

Prepare as directed, using multi-grain or whole wheat spaghetti.

Substitute

Substitute 1-1/2 cups pasta sauce for the 1 jar (14 oz.) pasta sauce.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 380
Total fat 12g
Saturated fat 5g
Cholesterol 55mg
Sodium 1170mg
Carbohydrate 44g
Dietary fiber 4g
Sugars 9g
Protein 23g
% Daily Value
Vitamin A 15 %DV
Vitamin C 15 %DV
Calcium 30 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I made this recipe but made some big changes - it was so good i made it again tonight! I made this recipe but made some big changes - it was so good i made it again tonight! Instead of chicken, i added diced up meatballs (from frozen -cooked in the oven - then diced). I also doubled the recipe and made it in a 9 x 13. If you double it, it uses 1 lb of spaghetti. The velveeta is delicious in this and makes it so creamy and tasty - i even added a few more cubes! i topped it all off with fresh parmesan cheese and my family ate this for a week! Baked spaghetti and meatballs! It doesnt get any better than that! You all have to try this!
Date published: 2009-01-03
Rated 4 out of 5 by from This recipe is the only reason I buy Velvetta loafs. This recipe is the only reason I buy Velvetta loafs. But I don't really do this w/ left overs. I make it all that day, and prefer using rotini (it's easier to scoop), and saute the chicken w/ a little garlic, and basil. It's still awesome though. makes great leftovers to take for lunch too.
Date published: 2009-05-07
Rated 1 out of 5 by from Did not like this recipe at all. Did not like this recipe at all. Making diced Velveta drops on the top did not taste as good as real grated cheese would have tasted and the breaded chicken tasted soggy after baking with the sauce and cheese on top. The entire family gave it a thumbs down.
Date published: 2008-12-23
Rated 4 out of 5 by from This recipe was very quick and easy and uses things that I usually have on hand. This recipe was very quick and easy and uses things that I usually have on hand. We are cheese lovers so next time I will add a bit extra and maybe try ground beef (or no meat at all-better for the budget). My family loved it even my picky 4 yr old.
Date published: 2009-11-29
Rated 4 out of 5 by from I really liked this recipe: I'm a college student, slowly learning my way around the kitchen and how... I really liked this recipe: I'm a college student, slowly learning my way around the kitchen and how cook. This is an easy recipe. All my friends love it so now I make it for all my roommates every so often!!
Date published: 2009-07-08
Rated 4 out of 5 by from It was good, but, I don't use Velvetta at all too much salt in it, so I used grated cheddar low... It was good, but, I don't use Velvetta at all too much salt in it, so I used grated cheddar low calorie-low fat type, came out great. Also can use any pasta with this, not just spaghetti. Niece loved it !
Date published: 2013-03-25
Rated 4 out of 5 by from Good. Good. I added extra cheese and used hamburger meat instead of chicken. Added spices like salt, pepper, Italian seasoning, crushed red peepper, minced garlic and onion flake to the beef and sauce.
Date published: 2009-01-05
Rated 4 out of 5 by from We make this minus the chicken so it's vegetarian. We make this minus the chicken so it's vegetarian. Also, can't stand Velveeta so we use Mozzarella cheese instead. SUPER easy to make! If not using leftovers, angel hair pasta goes a lot faster!
Date published: 2010-11-07
  • 2016-09-25T10:57CST
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