8 ounces dry spaghetti, cooked
1/3 cup Kraft® Grated Parmesan Cheese, divided
1 egg, beaten
1 pound ground chuck beef (80% lean), cooked, drained
1 can (15 oz each) OR 1 carton (14.8 oz) Hunt's® Tomato Sauce
1-1/2 cups shredded part-skim mozzarella cheese
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 302 mg | 30% |
| Carbohydrate | 38 g | 13% |
| Cholesterol | 98 mg | 33% |
| Total Fat | 16 g | 25% |
| Iron | 3 mg | 16% |
| Calories | 430 kcal | 21% |
| Sodium | 913 mg | 38% |
| Protein | 30 g | 60% |
| Saturated Fat | 7 g | 37% |
| Sugars | 3 g | 0 |
| Dietary Fiber | 3 g | 12% |
| Vitamin C | 5 mg | 8% |
| Vitamin A | 451 iu | 9% |
Heat oven to 350°F.
Toss spaghetti with half the Parmesan and egg; press onto bottom and up side of 9-inch pie plate to form crust.
Mix meat and tomato sauce; spoon into crust. Top with mozzarella and remaining Parmesan.
Bake 30 minutes or until heated through. Let stand 5 minutes before cutting to serve.
Family-Favorite Spaghetti Pie
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