Beef Spaghetti Pie Ole

Ingredients icon 12 Ingredients
Servings icon Makes 4 servings
Time icon 40 to 50 minutes


  • 1 pound Ground Beef

  • 1 teaspoon garlic powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground cumin

  • 1 can (10 ounces) diced canned tomatoes with green chilies, undrained

  • 3/4 cup light dairy sour cream

  • 1 cup shredded Monterey Jack or Cheddar cheese

  • 1 package (7 ounces) uncooked spaghetti

  • 1/3 cup shredded Monterey Jack or Cheddar cheese

  • 1 egg

  • 1/2 teaspoon salt

  • 1/4 teaspoon garlic powder


  1. Heat 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.

  2. Meanwhile, heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking up into 3/4-inch crumbles and stirring occasionally. Remove drippings. Stir in 1 teaspoon garlic powder, 1/2 teaspoon salt and cumin. Stir in tomatoes. Bring to a boil; cook 3 to 5 minutes or until liquid is almost evaporated, stirring occasionally.

  3. Reserve 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° oven 15 minutes or until heated through.

  4. To serve, cut into wedges.

Nutrition Information

Nutrition information per serving: 652 calories; 32 g fat (16 g saturated fat; 1 g monounsaturated fat); 177 mg cholesterol; 1069 mg sodium; 46 g carbohydrate; 3 g fiber; 42 g protein; 8.6 mg niacin; 0.5 mg vitamin B6; 2.9 mcg vitamin B12; 4.9 mg iron; 59.3 mcg selenium; 7.3 mg zinc.

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