Spaghetti Pie

This spaghetti pie takes a little longer and a bit more effort to make than regular spaghetti, but it's well worth the wait.  It is great the next day for leftovers, and it is excellent to make ahead and bake the next day. I first made this nearly fifteen years ago, so it's definitely a tried and true recipe! Even my pickiest eater loves it!  This makes 8 good sized servings.  If people are super hungry I'll serve with a baguette and salad.

 Ingredients

1 lb spaghetti 

1 (250 g) cream cheese brick

1 cup sour cream

1/2 cup parmesan, grated

1/2 cup green onions, chopped

1 lb lean ground beef

1/4 tsp salt

1/4 tsp black pepper

1/2 tsp rosemary

2 cloves garlic, minced (or 1 tsp jarred)

1/2 cup red bell pepper, diced

1 jar (680 ml) pasta sauce

1  1/2 cups cheddar cheese, shredded

Directions

1. Preheat oven to 350 degrees F.
   
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente.  Drain and return to pot.  
3. Add the sour cream, green onions, cream cheese and parmesan.  Stir over low heat until all is melted and spaghetti is thoroughly coated. 
   
4. Spray a 9x13 inch baking dish with cooking spray.  Place spaghetti mixture into baking dish and smooth down top. 
   
5. In the meantime, in a large skillet, brown the ground beef over medium heat.  Drain any excess fat and return meat to skillet.   
   
6. Stir in salt, pepper, garlic, bell pepper, rosemary and pasta sauce. 
7. Bring to a boil, then reduce heat and simmer for 20 minutes.
8. Pour meat mixture over pasta and sprinkle with cheddar cheese.
9. Cover and bake for 25 minutes. Uncover and bake for 5 more minutes until the cheese is bubbly.