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Beef Spaghetti Pie

Russ Myers


Using a thermometer is the only way to ensure that your meat is cooked to the proper internal temperature.
Ground Beef- 160°F.


★★★★★ 1 vote

20 Min
40 Min


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1 lb
lean ground beef
1 tsp
garlic powder
1/2 tsp
1/2 tsp
ground cumin
1 can(s)
(10 ounces) diced tomatoes with green chilies, undrained
3/4 c
light dairy sour cream
1 c
shredded monterey jack or cheddar cheese


1 pkg
(7 ounces) uncooked spaghetti
1/3 c
shredded monterey jack or cheddar cheese
1 large
1/2 tsp
1/4 tsp
garlic powder

How to Make Beef Spaghetti Pie


  • 1Heat oven to 350°F. Cook pasta according to package directions; drain well. In large bowl, whisk together remaining pasta shell ingredients. Add pasta; toss to coat. Arrange pasta in 9 inch pie dish, pressing down and up side to form shell; set aside.
  • 2Meanwhile, heat large nonstick skillet over medium heat until hot. Add ground beef; brown 4 to 5 minutes until beef is 160°F on a meat thermometer, breaking up into ¾ -inch crumbles. Pour off drippings. Season beef with 1 teaspoon garlic powder, ½ teaspoon salt and cumin; stir in tomatoes. Bring to a boil; cook 3 to 5 minutes until liquid is almost evaporated, stirring occasionally.
  • 3Reserve 2 tablespoons beef mixture for garnish. Stir sour cream into remaining beef; spoon into pasta shell. Place 1 cup cheese in center leaving 2-inch border around edge. Spoon reserved beef mixture onto center of cheese; bake in 350°F oven 15 minutes or until heated through.
  • 4To serve, cut into wedges.

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About Beef Spaghetti Pie

Course/Dish: Beef, Pasta
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy

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