Inside-Out Spaghetti Pie
- Servings: 6
Reynolds® Bakeware simplifies life when you need to bake and take a food. Use Reynolds® Bakeware when you bake this recipe for a potluck and avoid the hassle of bringing home a messy baking pan. If you have to leave early from the next potluck, leave behind the main dish in Reynolds® Bakeware and have them conveniently toss the pan when it's empty. Reynolds® Bakeware is sturdy with a nonstick coating. The stylish bright blue aluminum exterior makes Reynolds® Bakeware an attractive addition to the buffet table, too.
- 1 5-ounce can evaporated milk
- 1/2 cup fine dry bread crumbs
- 1 small onion, chopped (1/3 cup)
- 1 teaspoon salt
- 1 teaspoon dried Italian seasoning, crushed
- 1/4 teaspoon ground black pepper
- 1 pound lean ground beef
- 4 ounces dried spaghetti
- 1 tablespoon butter
- 1 egg, lightly beaten
- 1/4 cup grated Parmesan cheese
- 1 8-ounce can pizza sauce
- 1 cup shredded mozzarella cheese (4 ounces)
- Reynolds® Bakeware
Preheat oven to 350 degrees F. In a large bowl, combine evaporated milk, bread crumbs, onion, salt, Italian seasoning, and pepper. Add ground meat; mix well. Lightly press mixture evenly onto the bottom of a Reynolds® Bakeware 8x8-inch nonstick pan. Bake, uncovered, about 30 to 35 minutes or until done (160 degrees F). Carefully tilt dish and drain off fat.
Meanwhile, cook spaghetti according to package directions; drain. Return to pan. Stir in butter until melted. Stir in egg and Parmesan cheese until spaghetti is coated.
Spread half of the pizza sauce over meat mixture. Top with 1/2 cup of the mozzarella cheese and the spaghetti mixture. Top with the remaining pizza sauce and the remaining 1/2 cup mozzarella cheese.
Bake, uncovered, about 20 minutes or until heated through. (If necessary, cover with aluminum foil to prevent overbrowning.) Let stand for 15 minutes before serving. Makes 6 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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