Mexican V8 Spaghetti Pie

More sharing options

Share on Twitter

Be the first to
rate this recipe!

Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Mexican V8 Spaghetti Pie calories by ingredient

Introduction

for calorie calculations for calorie calculations

Minutes to Prepare: 5

Minutes to Cook: 45

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

Tips

I used leftover meatloaf. can easily make 8 servings with a side salad, or use regular lean ground beef.

Directions

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.