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Tender spaghetti forms a crust that's filled with a kicked-up, beef-mushroom-tomato sauce and lots of cheese in this creative Family Spaghetti Pie. With pasta dinner recipes like this from Campbell's Kitchen you'll never hear any complaining at the dinner table.
1 pound ground beef
1 cup Pace® Picante Sauce
1 cup Prego® Fresh Mushroom Italian Sauce
of a 16-ounce package spaghetti, cooked and drained (about 3 cups)
cup grated Parmesan cheese
1 egg, beaten
1 tablespoon butter, melted
1 cup ricotta cheese
4 ounces shredded mozzarella cheese (about 1 cup)
- Preheat oven to 350 degrees F. Cook the beef in a 10-inch skillet over medium-high heat until meat is well browned, stirring frequently to break up the meat. Pour off fat. Stir the picante sauce and pasta sauce into the skillet and cook until it's hot and bubbling.
- Stir the spaghetti, Parmesan cheese, egg and butter in a medium bowl. Spread the mixture on the bottom and up the side of greased 10-inch pie plate. Spread the ricotta cheese in the spaghetti shell. Top with the beef mixture.
- Bake for 30 minutes or until it's hot and bubbling. Sprinkle with the mozzarella cheese. Let stand for 5 minutes before serving. Cut into 6 wedges.
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This recipe was featured in a great collection of other easy casserole recipes; see more like it with 18 Easy Casserole Recipes from Campbell's.