Spaghetti Pie

This was a staple in our cabinet when I was growing up.

We had Kraft spaghetti at least once every other week if not more often.  And, the sauce was made from the directions on the box using the herb seasoning packet included and usually a pound of cooked and crumbled ground beef.

To me, it's hard to beat.

This was confirmed years ago when we had out of town family over for dinner, the daughter bringing a boyfriend with her.  He filled his plate several times and said over and over how wonderful the spaghetti was.  As it turned out, his grandmother was an Italian immigrant!  That's someone who should know his spaghetti so what a compliment for Mother's simple boxed version!

Here is a little variation on the usual plate of spaghetti.

Spaghetti Pie
1 package Kraft Tangy Italian Spaghetti Dinner
2 eggs, beaten
2 tablespoons chopped fresh parsley
2 cups shredded mozzarella cheese
2 8-ounce cans tomato sauce
shredded parmesan cheese

Prepare spaghetti according to package directions and drain well.  Stir in eggs, parsley, and the package of grated parmesan cheese included in the box.

Place half of the spaghetti in a greased 9-inch pie plate.  Sprinkle one cup of shredded mozzarella.  Repeat layers.  Bake in a 350-degree oven for 12-15 minutes.

While spaghetti is baking make sauce as the box directs, using the tomato sauce option.  Empty the two cans in a medium saucepan, stir in herb seasoning and 1/2 can of water.  Heat until warm.  

Slice spaghetti in wedges just as you would a pie, top with sauce and a sprinkling of parmesan cheese.

Pressed for time on a weeknight?  Spaghetti Pie can be ready to serve in about 30 minutes!  Add a salad, some garlic bread, and you're done.

Linking up at ...
Strut Your Stuff Saturdays at Six Sisters' Stuff 
Weekend Potluck #28 
Trick or Treat Tuesday 
Thursday's Treasures
Mix it Up Monday at Flour Me With Love