Really simple and filling cream cheese and spaghetti pie recipe. Serve with garlic bread and a salad toss. superior to lasagna.
| Prep Time: | 30 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 7 |
Ingredients
- 1 pound spaghetti
- cooking spray
- 1 pound lean ground beef
- 1 (26 ounce) jar pasta sauce
- ½ cup chopped green bell pepper
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder, or to taste
- ¾ cup sour cream
- ½ cup chopped green onions
- ½ (8 ounce) package cream cheese
- 1 ½ cups shredded Cheddar cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9×13-inch baking dish with cooking spray.
- In a skillet over medium heat, cook ground beef until brown and crumbly. Drain excess grease.
- Stir pasta sauce, bell pepper, salt, black pepper, and garlic powder into ground beef in the skillet. Bring to a boil; reduce heat and simmer for 20 minutes.
- Meanwhile, combine sour cream, green onions, and cream cheese in a small bowl; set aside.
- Place cooked spaghetti in the prepared baking dish. Spread with cream cheese mixture; top with meat mixture and sprinkle with Cheddar Cheese.
- Cover and bake in the preheated oven for 25 minutes. Uncover and bake for 5 more minutes until cheese is bubbly.
Nutrition Facts
| Calories | 671 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 5 g |
| Protein | 30 g |
| Saturated Fat | 16 g |
| Sodium | 787 mg |
| Sugars | 12 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Add twice as much sauce because my spaghetti noodles were white with no sauce on them. I removed the top layer of cheese added more sauce, then put the cheese layer back on, what a hassle.
This was great – everyone loved it. I combined organic ground beef and bison for a leaner alternative. I will add more black pepper next time.
This is always a hit at my house. I use butter and parmesan on the noodles, and double the sauce. Even my pickiest eater loves this one.
I made this with a few variations. It was quick, simple, and easy to do. Thanks, AllRecipe’s!
This looks good however when I printed the recipe for later use they inserted a magazine ad pop up over steps 3 & 4. I had to copy and paste those steps then tape to the bottom of the printed recipe. This has happen several times on this site and it’s very annoying!
I made the recipe exactly as described and it was awesome! Very easy and delicious. The whole family loves it. Thank you!
Loved the sour cream/cream cheese layer
Yummy! Be sure to use plenty of sauce, otherwise it ends up a little too dry.
Will definitely make again! On advice of others, I used the entire 8oz. Cream cheese and 8oz. Sour cream. I mixed this mixture into hot spaghetti. Added a bit more pasta sauce because I lik it that way. I also used angel hair pasta. In addition, I chopped up some onion to add to the ground beef. Great flavor. Makes a lot of food.
This recipe is a hit in our household! Hubby loved it so much that he bragged about it to his coworkers. I just use leftover homemade spaghetti sauce, and I also mix a beaten egg in with the noodles. Perfection!
I love this recipe. I put my own spin on it. I used mozzarella and added pepperoni. It’s basically spaghetti pizza pie!
Very rich. Nothing wrong with the recipe, really just too heavy for us.
I made this using macaroni instead of spaghetti (mostly because I didn’t have spaghetti.) It turned out beautifully AND my husband loved it. It’s flavourful and filling.
Easy great tasting recipe.
Sorry, this was so rich, heavy, and way too many fats & calories.
This recipe is delicious and chock full of flavor a definite favorite in our home!
Thought it was really good, but I did take the suggestion several made to mix the sour cream mixture with the spaghetti, to keep it from drying out. Opted for mozzarella & Parmesan cheese instead of cheddar. Also, I only used 3/4 pounds of spaghetti, while keeping everything else the same measurements. It still made a HUGE amount, but it freezes and reheats well, so this would be a good “make ahead” meal for those who like to do that. I just sliced the leftovers into squares, froze them separately, and had several lunches ready to go. Will definitely make again.
I made this exactly like the recipe. The family thought it was so-so. Husband said it tasted like cafeteria food…nothing special. If i were to make it again, i would definitely spice it up more; add more salt and other seasonings. also, the cream cheese/sour cream mixture was so lumpy. it was hard to distribute over the top of the pasta and therefore parts had alot and other parts were too dry.
Loved this with the suggestions made by others: Added butter and parmesan to cooked pasta, used 1.5 jars of sauce, added 1/2 cup of ricotta to cream cheese mixture. Next time I make it, I might double the cream cheese mixture as this was (to me) the best part! I may actually use this idea of cream cheese and sour cream mixed with ricotta in my stuffing for my shells (I normally just use ricotta). Thanks!
I found it a bit bland. It was OK but not great. Not sure what might’ve given it that ‘oomph’ to take it to the top. I wanted it to be better (hopefully the folks I took it to are OK with it).
Needs more spice and sauce