Leftover spaghetti just got interesting. With its cheesy pasta "crust" and meaty filling, this amazing pie might become a post-Spaghetti Night tradition!
What You Need
Original recipe yields 6 servings
1/2 lb. extra-lean ground beef
1 cup OLIVO by CLASSICO Traditional Pasta Sauce
1/2 cup KRAFT Grated Parmesan Cheese
1 cup KRAFT Shredded Mozzarella Cheese, divided
4 cups cooked spaghetti, cooled
Add To Shopping List
Let's Make It
Heat oven to 350°F.
Brown meat in large skillet; drain. Return meat to skillet; stir in pasta sauce.
Whisk eggs in large bowl until blended. Stir in Parmesan and 1/2 cup mozzarella. Add spaghetti; toss to evenly coat.
Spread spaghetti mixture onto bottom and up side of 9-inch deep-dish pie plate sprayed with cooking spray; fill with meat mixture. Sprinkle with remaining mozzarella.
Bake 25 to 30 min. or until pie is heated through and mozzarella is melted. Let stand 5 min. before cutting into wedges to serve.
This is a great way to use leftover cooked spaghetti. Or if you are starting with uncooked spaghetti, you will need to cook about 10 oz. spaghetti to get the 4 cups cooked spaghetti needed to prepare this recipe.
Serve with a quick bagged salad tossed with your favorite KRAFT Lite Dressing.
For added color and flavor, garnish baked pie with 2 tsp. chopped fresh parsley just before serving.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.