Baked Spaghetti Pie
Hands down, the most requested dinner in our home and for family gatherings is this Baked Spaghetti Pie recipe we found in a Taste of Home Magazine more than a decade ago. Its one of the few recipes I know by heart and to top it off, if there are any left overs it freezes fantastic. I'm hoping you add this one to your recipe book and enjoy for years to come.
Equipment
- 1 large skillet
- 1 Large casserole dish that's deep 13" x 9" x 2"
- 1 Stock pot
Ingredients
- 1 yellow onion chopped
- 1 green pepper chopped
- 2-3 garlic cloves minced
- 3- 4 tablespoons Olive Oil
- 2 28 ounces can diced tomatoes, undrained
- 2 teaspoons oregano dried
- 1 pound ground beef
- 12 ounces angel hair cooked and drained
- 2 8 ounce packages shredded cheddar cheese
- 1 cup half and half
- 1 10 3/4 oz can condensed cream of mushroom soup
- 1 5.5oz package shredded Parmesan cheese
- 1 small can sliced black olives drained, optional
Instructions
- In a large skillet, sauté onion, garlic and green pepper in olive oil until tender. Add the tomatoes, oregano, ground beef. Simmer, uncovered, for 10 minutes. Make sure that hamburger is fully cooked, no need to drain.
- Place half of the spaghetti in a greased 13 x 9 x 2in. baking dish. Layer with half of the meat sauce then add the cheese layer (1 package of cheddar cheese). Repeat layers.
- In a small bowl, combine soup and cream until smooth; pour over casserole. Sprinkle with Parmesan cheese and add a few olives, if you like. Bake uncovered at 350° / 176℃ until heated through, 30-35 minutes.
Video
Notes
Do not substitute whole milk for the half and half.
This one of the heaviest casseroles and its a good idea to place a cookie sheet under it while its baking.