Spinach Beef Spaghetti Pie

No. Servings: 8 by: Carol Hicks

12 oz uncooked angel hair pasta

2 eggs, lightly beaten

1/3 C parmesan cheese

1 lb ground beef

½ C chopped onion

¼ C chopped green pepper

1 jar (14 oz) spaghetti sauce

½ tsp basil

1 tsp garlic powder

½ tsp dried oregano

1 pckg (16 oz) frozen spinach, thawed and squeezed dry 

1 pckg cream cheese, softened

½ C shredded mozzarella cheese

1. Cook and drain pasta.
2. Add eggs and parmesan.  Press onto the bottom and up the sides of a 9x13 pan.  Bake at 350° for 10 minutes.
3. Meanwhile, cook beef, onion, and pepper until meat is cooked through and veggies are tender.  
4. Drain grease.  Stir spaghetti sauce, seasonings and spinach into the meat.
5. Drop dollops of cream cheese into casserole dish, covering as completely as possible.  Top with spinach and meat sauce, then cheese.  
6. Bake at 350° for 20-30 minutes or until cheese is melted.