Serves: 6
Total Calories: 336
Cook spaghetti in boiling salted water until done. Drain and rinse with hot water. Preheat the oven to 350°F. In a large skillet, brown the ground beef with the onion drain. Stir in the tomato sauce, Italian seasoning, and drained mushrooms. Simmer for 10-15 minutes to blend the flavors.
Combine the cooked spaghetti, beaten eggs, ¼ cup Parmesan cheese and the garlic salt. Press the spaghetti mixture onto the bottom and up the sides of a greased 10-inch pie pan to form a crust. Pour the meat mixture over the crust and sprinkle with the remaining Parmesan cheese. Bake at 350°F. for 25-30 minutes or until the crust is set and the edge is slightly browned. Let stand for five minutes before serving. Serves 6.
This Spaghetti Pie recipe is from the DVO Recipe Book Cookbook. Download this Cookbook today.
