Here's a new way to prepare beef pasta: baked in a pie shell! It also reheats very well. Serve with a salad.
One of my oldest recipes. Minus the pie crust-The spaghetti is crust enough and I also slice up meatballs instead of ground beef. Always delicious!! And this time I added peas for the kids. - 07 May 2008 (Review from Allrecipes USA and Canada)
Great recipe! Since I'm single, I'm always looking for recipes that re-heat well. This one fits the bill--the pasta doesn't get soggy after heating again. It also freezes well. I've made this 3 times, and have made a few adjustments to suit my preferences. No pie shell (reduces fat grams), used 2 cups of spaghetti sauce, added some garlic powder and oregano to the meat mixture, and parmesan cheese on top of the meat mixture in addition to the mozarella. - 17 Jun 2001 (Review from Allrecipes USA and Canada)
Lose the pie crust and this is a fantastic, fun recipe! - 12 May 2004 (Review from Allrecipes USA and Canada)