Cincinnati Chili Spaghetti Pie
  • **Recipe makes two pies - one for dinner tonight and one to freeze for later!
  • Ingredients:
  • 12 oz uncooked Spaghetti
  • 4 Eggs
  • ⅔ cup Parmesan Cheese
  • 2 lbs. Ground Beef
  • 1 medium sized Onion, chopped
  • 15 oz. can Tomato Sauce
  • 2 tsp. Chili Powder
  • 2 tsp. Pumpkin Pie Spice
  • 1 tsp. Cumin
  • 1 tsp. Garlic Salt
  • ½ tsp. Cinnamon
  • 15 oz. can Red Kidney Beans
  • 1 cup shredded Cheddar Cheese
  1. Heat oven to 350°. Grease two pie plates (I use olive oil spray and aluminum pie plates for less clean up). Cook spaghetti and drain. Beat the eggs and then mix in Parmesan Cheese. Mix egg mixture and spaghetti together in the pot that you cooked the spaghetti in. Then divide the spaghetti mixture into the two pie plates. Using a spatula, press the spaghetti into the sides and bottom of the pan, leaving space to put the beef.
  2. Cook beef and onion over medium heat, stirring frequently, until beef is brown and then drain. Stir in spices and tomato sauce and reduce heat to low. Simmer for about 5 minutes and then stir in beans. Spoon the beef mixture into spaghetti crust and sprinkle with cheese.
  3. Bake uncovered about 25 minutes, until the cheese melts and the edges begin to brown.
Recipe by The Little Things Journal at