I had planned meatloaf but I mismanaged my time, and ended up making this instead. I’m so glad I did. I wasn’t sure how it would come out because some of the ingredients struck me as odd, but it tasted FANTASTIC! WOW! I would even go so far as to call it a comfort meal. It’s pretty easy to slap together too, and a nice twist on plain ol’ spaghetti, with less guilt, too. It makes for a good make ahead dish, freezing great.
Ingredients
- 6 oz. uncooked Dreamfields spaghetti*
- 2 eggs, lightly beaten
- 1/4 c grated parmesan cheese
- 1 lb. lean ground beef
- 1 small onion, chopped
- 1 16-20 oz jar of spaghetti sauce
- 1 7 oz can of whole kernel corn, drained
- 3/4 11 oz can of sweet white whole kernel corn, drained
- 1 green pepper, sliced in rings or strips, or diced
- 1 c shredded Italian blend cheese
- Seasonings: Italian Seasoning, Garlic Salt, Chef Paul Prudhomme's Pizza/Pasta Magic
Instructions
- Cook spaghetti as package directs; drain and rinse. Combine spaghetti, eggs, and Parmesan; toss lightly. Place in a greased 9 inch baking dish. Press over the bottom and up sides of pan.
- In a large skillet over medium heat, brown ground beef with onions; drain. Stir in spaghetti sauce, seasonings, and corn. Heat over low heat until it thickens slightly, then spoon the beef-sauce mixture over spaghetti crust.
- Top with bell pepper and sprinkle with mozzarella cheese. Sprinkle Italian Seasoning across top of cheese.
- Bake at 350 for 25 minutes.
Notes
Make-Ahead Directions: Prepare as directed through Step 3. Cover pie plate with plastic wrap and then foil. Label and freeze for up to 3 months. To serve, thaw in the refrigerator for 1 to 2 days or until completely thawed. Prepare as directed through Step 4 but add 10 to 20 minutes to the baking time before adding the mozzarella cheese.
*I use Dreamfields because it is a better choice for diabetics. Regular spaghetti works just fine, too.