Spinach Beef Spaghetti Pie

From the October/November 2001 issue of Taste of Home, this was a 2nd place winner, credited to Carol Hicks.

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 6  ounces  uncooked angel hair pasta
• 2  eggs, lightly beaten
• 1⁄3 cup parmesan cheese
• 1  lb ground beef
• 1⁄2 cup  chopped onion
• 1⁄4 cup  chopped green pepper
• 1 (14 ounce) jar  meatless sauce
• 1  teaspoon  creole seasoning
• 3⁄4 teaspoon garlic powder
• 1⁄2 teaspoon basil
• 1⁄2 teaspoon oregano
• 1 (8 ounce) package cream cheese, softened
• 1 (10 ounce) package frozen spinach, thawed and squeezed dry
• 1⁄2 cup  shredded mozzarella cheese

Directions

1. Cook pasta according to package directions; drain.
2. Add eggs and Parmesan cheese.
3. Press onto the bottom and up the sides of a greased 9-inch deep dish pie plate.
4. Bake at 350 degrees for 10 minutes.
5. Meanwhile, in a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain.
6. Stir in spaghetti sauce and seasonings.
7. Bring to a boil.
8. Reduce heat; cover and simmer for 10 minutes.
9. Between two pieces of waxed paper, roll out cream cheese into a 7 inch circle.
10. Place in the crust.
11. Top with spinach and meat sauce.
12. Sprinkle with mozzarella cheese.
13. Bake at 350 degrees for 20-30 minutes or until set.