This one comes from my friend Aimee. Her family had ours over for dinner about a year ago, and this was the dish she made for us along with lots of garden fresh squash and other veggies. I have made this recipe twice since then, and both times for a crowd. Once for a mid-week Bible study group at church, and once just a couple of weeks ago for a few college football players who came over for a goodbye/graduation dinner. It doubles easily and is very filling. Not really low in fat or calories, but yummy!
Spaghetti Pie
1 package gluten free spaghetti noodles
1 26 oz. jar spaghetti sauce
1 lb. ground beef, browned
1 bell pepper, chopped
1 onion, chopped
1 package cream cheese
1 1/2 cup sour cream
mozzarella cheese
parmesan cheese
Prepare pasta according to package directions. Brown beef with chopped peppers and onions. Mix together cream cheese and sour cream and spread in bottom of 9×13 in. baking dish. Layer meat mixture on top of cream cheese layer. Layer spaghetti noodles next. Pour jarred sauce on top of noodles. Top with desired amount of mozzarella and parmesan. Bake 1 hour at 325*.
This recipe sounds terrific, Melanie. I think my husband would really appreciate it, too, as he loves pasta. 🙂
Thanks!
Shirley