Mexican V8 Spaghetti Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
56 gram Sargento off the Block Shredded Parmesan 1 extra large Egg, fresh, whole, raw 2 cup Ragu Simply Traditional Pasta Sauce .5 c 3 serving Barilla Bucatini 2 oz 226 gram(s) Sargento Off the Block whole milk mozzarella shredded .25 c 4 serving MEXICAN V8 MEAT LOAF 2 serving Daisy low fat cottage 2% half cup
cook spaghetti to al dente, drain and toss with sour cream, parmesan cheese and beaten egg. Press into bottom of 9" deep dish pie pan. crumble 4 servings of Mex meat loaf and toss with 2 c pasta sauce. spread 1 c cottage cheese on top of pasta, sprinkle with part of mozzarella. top with meat sauce, then spread rest of shredded mozzarella on top. Bake at 350 F for 35 minutes until cheese is browned and filling heated thru.
Serving Size: 4 large servings
Number of Servings: 4
Recipe submitted by SparkPeople user LINWINAGAIN.
Serving Size: 4 large servings
Number of Servings: 4
Recipe submitted by SparkPeople user LINWINAGAIN.
Nutritional Info Amount Per Serving
- Calories: 805.5
- Total Fat: 39.6 g
- Cholesterol: 258.2 mg
- Sodium: 1,611.8 mg
- Total Carbs: 54.5 g
- Dietary Fiber: 5.6 g
- Protein: 56.9 g