This solution to leftover pasta is a great way to put some fun into dinner.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 lb. (225 g) extra-lean ground beef
1 cup Classico di Napoli Tomato & Basil Pasta Sauce
3/4 cup Kraft 100% Parmesan Grated Cheese
1 cup Cracker Barrel Shredded Mozzarella Cheese, divided
4 cups cooked spaghetti
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How do I make it ?
Heat oven to 350°F.
Brown meat in large skillet; drain. Stir in pasta sauce. Whisk eggs in large bowl until blended. Stir in Parmesan and 3/4 cup mozzarella. Add spaghetti; toss to evenly coat.
Spread spaghetti mixture onto bottom and up side of 9-inch deep-dish pie plate sprayed with cooking spray; fill with meat mixture. Sprinkle with remaining mozzarella.
Bake 20 min. or until pie is heated through and mozzarella is melted. Let stand 5 min. before cutting into wedges to serve.
Kraft Kitchen Tips!
This is a great way to use leftover cooked spaghetti. Or if you are starting with uncooked spaghetti, you will need to cook about 330 g spaghetti to get the 4 cups cooked spaghetti needed to prepare this recipe.
For added colour and flavour, garnish baked pie with 2 tsp. chopped fresh parsley just before serving.
Made too much spaghetti? Don't throw it out. Cool any leftover cooked spaghetti, then freeze it in resealable freezerweight plastic bags for up to 3 months. Run the sealed bag under hot water until the spaghetti is thawed before using as directed.
Calories From Fat
% Daily Value
Fat 15 g
Saturated fat 7 g
Cholesterol 140 mg
Sodium 490 mg
Carbohydrate 31 g
Fibre 2 g
Sugars 3 g
Protein 27 g
6 servings, 1 wedge (253 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.