Chili Spaghetti Pie
Baked spaghetti noodles are the "crust" for this chili casserole
Servings: 6
Calories: 435kcal
Ingredients
- 1 lb. spaghetti
- 3 whole eggs lightly beaten
- 4 cups chili leftover
- 6 ounces shredded cheddar cheese
Instructions
Make the Spaghetti "Crust"
- Preheat oven to 350ºF
- Cook pasta according to directions on package; drain and all to sit for 5 minutes to cool thoroughly
- Lightly beat three eggs in a small bowl;set aside
- Lightly oil baking dish
- Place cooked spaghetti in large bowl
- Pour beaten eggs over spaghetti
- Using tongs, mix pasta and eggs until pasta is well coated
- Transfer pasta to baking dish
- Bake 20 minutes (See Notes-Bake the Pasta)
Assembly
- Scoop warmed leftover chili over baked spaghetti
- Top with cheese
- Bake at 350ºF until chili is hot and cheese is melted
- Allow dish to sit a few minutes; slice with serrated knife and serve
Notes
Bake the Pasta: if you make this in a 9 x 13 baking dish, use 2 lbs. of pasta, 6 eggs and bake the pasta 30 minutes
Nutrition
Serving: 1cup | Calories: 435kcal | Carbohydrates: 66g | Protein: 19g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 190mg | Potassium: 518mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1236IU | Vitamin C: 144mg | Calcium: 234mg | Iron: 2mg