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Make-Ahead Spaghetti Pie
This is a delicious recipe! I have made it three times now and even shared the recipe with a child hood friend that is a great cook. It seems the flavor is better each time it is reheated! on 01/23/2011
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Nutrition Analysis
| Calories | 340 |
| Total Fat | 14g |
| Saturated Fat | 7g |
| Sodium | 400mg |
| Carbohydrates | 32g |
| Dietary Fiber | 3g |
| Protein | 23g |
| Calcium | 250mg |
1 pound lean ground turkey or extra-lean ground beef
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (28-ounce) can crushed tomatoes with Italian herbs
1 (8-ounce) container Cabot Light Sour Cream
2 teaspoons chopped garlic
6 ounces Cabot Tomato Basil Cheddar, grated (about 1 1/2 cups), divided*
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
Cooking spray
1. Cook meat in a large skillet over medium heat until browned, stirring to crumble. Stir in salt, pepper, and crushed tomatoes. Bring to a boil; reduce heat, and simmer for 5-10 minutes or until thickened.
2. Meanwhile, combine sour cream, garlic and 1/2 cup cheddar in a small bowl. Place spaghetti noodles in a 9-inch deep dish pie plate or 2-quart casserole dish coated with cooking spray.
3. Spread sour cream mixture over spaghetti noodles. Spoon meat mixture over sour cream mixture, using slotted spoon. Sprinkle with remaining cheese. Cover and refrigerate until ready to bake.
4. Preheat oven to 350°F. Bake for 30 minutes or until hot and bubbly.
*Note: If Cabot Tomato Basil Cheddar is unavailable, substitute equal amount of Sharp Cheddar tossed with 1/4 teaspoon dried Italian herbs.
