A pasta recipe of a spaghetti ‘crust’ filled with ground beef and Hunt’s Tomato Sauce, topped with mozzarella and Kraft Parmesan.
8 ounces dry spaghetti, cooked
1/3 cup Kraft® Grated Parmesan Cheese, divided
1 egg, beaten
1 pound ground chuck beef (80% lean), cooked, drained
1 can (15 oz each) Hunt’s® Tomato Sauce
1-1/2 cups shredded part-skim mozzarella cheese
- Heat oven to 350°F.
- Toss spaghetti with half the Parmesan and egg; press onto bottom and up side of 9-inch pie plate to form crust.
- Mix meat and tomato sauce; spoon into crust. Top with mozzarella and remaining Parmesan.
- Bake 30 minutes or until heated through. Let stand 5 minutes before cutting to serve.
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