Spaghetti seems to be a staple in almost every household. It certainly is in ours. And if you are a busy household – like ours – you need recipes your family enjoys, that can be made in advance and easily served up later. This Spaghetti Pie recipe is just one of those!
I actually like to serve this buffet-style when we’re having friends of the kids over, along with a great big salad and veggies like broccoli or cauliflower, and garlic bread. You actually slice it like pie, so it’s really easy for everyone to take what they want.
6 ounces of uncooked spaghetti
2 eggs, lightly beaten
1/4 cup grated Parmesan cheese
1 pound lean ground beef
1 small onion, chopped
8 ounces sliced mushrooms
1 jar (approximately 16 ounces) spaghetti sauce
1 can (11 to 15 ounces) whole kernel corn, drained
1 green bell pepper, cut in rings
1 cup shredded mozzarella cheese
Optional: if little kids are eating this, i usually leave out the mushrooms, corn, and bell peppers just because they pick them out anyway!
Cook spaghetti as your package directs; drain and rinse with cool water. Combine spaghetti, eggs, and Parmesan; toss lightly; place in a greased 9-inch square baking dish or deep-dish pie plate. Press over the bottom and up sides of pan to form a “crust.”
In a large skillet over medium heat, brown ground beef with onion and mushrooms; drain. Stir in spaghetti sauce and corn. Spoon beef-sauce mixture over spaghetti “crust.” Top with bell pepper and sprinkle with mozzarella cheese. Bake at 350° for 25 minutes. Serves 4 to 6.