Spaghetti Pie and Sundried Tomato Meat Sauce

This delicious spaghetti pie and sundried tomato sauce dinner is so comforting, that you will feel like an Italian grandmother is feeding you dinner in her home!

Art Imitates life…or spaghetti pie!

This recipe is inspired by the spaghetti pie that I recently ordered from Mazzaro’s Italian Market, an iconic Italian supermarket and deli, located in heart of St. Petersburg, Florida. Simply put…it was so darn delicious, that I wanted to figure out how to recreate this. Believe me, if my husband is requesting that I cook something, that means it is a GOOD recipe (and he is VERY picky)! Plus, given that I live over an hour away form the market, it would be too much to make the drive EVERY week!

A fresh batch of 8 spaghetti pies in a cupcake tin
A fresh batch of spaghetti pie that came out of my oven!

Folks, I present you with this unbelievably delicious spaghetti pie. Enjoy this with my delicious sundried tomato meat sauce…boy I tell you; the combination is heavenly and flavorful! The spaghetti pie is a solid standalone piece. It is the perfect portion savory portion of buttery and garlicky pasta goodness.  While it is tasty on its own, the sweetness of the sundried tomato combined with the beef gives this recipe a lovely balance of flavors which will delight your taste buds.

Do not let the complexity of my recipe photos intimidate you. This spaghetti pie and sundried tomato sauce recipe is quite simple to prepare. I have a good feeling that this recipe may even wind up on your family’s regular meal rotation.

A delicious bowl of spaghetti pie and sundried tomato meat sauce
A delicious bowl of spaghetti pie and sundried tomato meat sauce

I have spoken too much…let us move onto the recipe now, shall we?!

Spaghetti Pie and Sundried Tomato Meat Sauce

This delicious spaghetti pie and sundried tomato sauce dinner is so comforting, that you will feel like an Italian grandmother is feeding you dinner in her home!
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: angel hair pasta, pasta, spaghetti, spaghetti pie, sundried tomato
Servings: 4
Calories: 504kcal


  • Cupcake tin
  • Food processor


Spaghetti Pie

  • 8 oz. uncooked angel hair pasta
  • ½ cup shredded part-skim mozzarella cheese
  • 4 tsp. grated parmesan cheese
  • 1 tsp. garlic powder
  • ½ tsp. salt
  • 1 tbsp. dried oregano
  • Cooking spray

Sundried Tomato Meat Sauce

  • 1 cup sundried tomatoes or 4-6 sundried tomatoes
  • 2 tbsp. extra virgin olive oil
  • 8 oz. canned tomato sauce
  • 1 cup fresh spinach
  • 16 oz. 90% lean ground beef uncooked
  • ½ tsp. salt
  • ½ tsp. garlic powder


Spaghetti Pie

  • Preheat oven to 350 Degrees F. While the oven is preheating, fill a large pot of water and allow to come to a rolling boil. While waiting for the water to boil, break the raw angel hair pasta into pieces that are about 3-5-inch-long strands. Once the water begins boiling, lower the heat to medium high and carefully add the angel hair pasta to the pot. Allow the pasta to cook for about 5 minutes. Immediately drain and rinse, afterward.
  • In a large bowl, combine the following ingredients: the cooked angel hair pasta, the egg, the parmesan and mozzarella cheese, the dried oregano, salt, and garlic powder. Gently mix until everything is well-combined.
  • Take your cupcake tin and coat 8 of the cupcake molds with cooking spray. Equally divide the pasta mix into 8 portions, and with a spoon, gently place each portion in each of your cupcake molds. Depending on the size of your cupcake mold, you may have to modify how many molds your ‘pie batter’ can be spooned into.
  • Bake the spaghetti pie for 25-30 minutes, or until the tops become lightly golden brown.

Sundried Tomato Meat Sauce

  • While the spaghetti pies are baking, cook your ground beef in a skillet on medium-high for 7-10 minutes, or until well-browned. Stir frequently. Make sure beef is broken into small pieces.
  •  While the ground beef is browning, place the following ingredients into your food processor: the sundried tomatoes, extra virgin olive oil, tomato sauce, salt, black pepper, and garlic powder. Blend for 30 seconds-one minute, or until the sundried tomato has become smooth, and turns this into a liquified sauce.
  • Once the sauce is blended and the ground beef has finished cooking, immediately lower the heat to medium-low and add the sundried tomato sauce to the ground beef mixture. At this point, stir in the fresh spinach. Allow to warm for at least five minutes, until the sauce is nice and warm, and the beef has absorbed some of the sauce.
  • Enjoy the spaghetti pies with the sundried tomato sauce!

Nutrition information per serving (approx. 2 spaghetti pies per serving): 163 Calories | 8 grams protein | 6.3 grams fat | 18.8 grams carbohydrates | 2.9 grams fiber | 8 ww smart points (green plan)

Nutrition information per serving (sundried tomato meat sauce): 339 Calories | 32.2 grams protein | 15.8 grams fat | 13.4 grams carbohydrates | 4.1 grams fiber | 8 ww smart points (green plan)


Did you create this dish? What do ya think? Please let me know in the comments, below! 😀

Portabella Mushroom & Swiss Beef Burger

Mushroom & Swiss Beef Burgers

Consider adding this mushroom & Swiss beef burger recipe to your upcoming barbecue menu. I promise that these are sure to be a crowd-pleaser!

Portabella Mushroom & Swiss Beef Burger

I love burgers.

I don’t really have much to say about this recipe except well, I really love a good mushroom burger. My husband and I have eaten at enough burger joints that I’ve become somewhat of a snob when it comes to my burger. I guess it’s because I’ve had too many subpar and disappointing hamburgers (thanks Wendy’s, Mickey D’s and Burger King).

If there is one burger that never disappoints, it’s a good old fashioned mushroom Swiss. I love how the nuttiness of the Swiss cheese balances out the caramelized meatiness of the mushrooms AND onions. You really can’t go wrong.

How does this portabella recipe taste?

I wanted to try something different and find a reasonably healthier way to bulk up my hamburger patties. Rather than using more beef, I decided to incorporate plenty of portabella into the actual patty mixture. The verdict? These patties do NOT disappoint. In fact, I felt that the mushroom within the patty mixture actually helped to create a juicier and more mouthwatering burger. This is definitely one that will be on our menu rotation! If you’re looking for something tasty to accompany these patties, consider making my cauliflower tater tots.

Image of a zoomed in mushroom swiss burger with smiling spork faces in the background
A delicious mushroom swiss beef burger for your pleasure

If you’re a fellow Weight Watchers member (and are on the Green plan), one patty with melted cheese and grilled onion will be worth 9 WW smart points.

Alright, I’ve spoken enough. Let’s move onto the recipe, shall we?!?

Mushroom & Swiss Beef Burger

Consider adding this mushroom & Swiss beef burger recipeto your upcoming barbecue menu. I promise that these are sure to be acrowd-pleaser!
Prep Time10 mins
Cook Time10 mins
Course: Main Course
Cuisine: American
Keyword: Burger, mushroom swiss burger, portabella
Servings: 4 burgers
Calories: 421kcal


  • 1 lb ground beef 90% lean
  • 1 egg
  • 8 oz. portabella mushrooms
  • 1 onion small


  • ½ tsp. salt
  • ½ tsp. black pepper
  • 2 tbsp. Worcestershire sauce
  • ¼ tsp. garlic powder
  • 2 tsp. oil

Toppings (optional)

  • 4 burger buns
  • 4 Swiss cheese slices
  • grilled onion
  • spinach
  • sour cream


  • Coarsely dice onion into pieces roughly half aninch in size. Set aside.
  • In a food processor, pulse mushrooms and half of the diced onions until the pieces are roughly the size of rice grains.
  • After pulsing the mushrooms and onions, sauté the mixture in 1 tsp. oil for about 4-7 minutes, or until the mushrooms lightly caramelize and the onion turns translucent. Allow the mushroom mixture to cool down for a few minutes or until semi-cool to the touch. Once cooled, transfer to a large bowl.
  • In large bowl, add ground beef, egg, andseasonings to the mixture, and mix until all of the ingredients are wellcombined. Afterwards, form the mixture into 4-6 patties, and then sauté them oneach side for about 3-5 minutes.
  • Immediately top each patty with a slice of Swiss cheese, and then serve assemble the burger with your favorite toppings. Enjoy!



Recipe is 421 calories with the patty and Swiss cheese. 

421 calories per serving | 40.3g protein | 25g fat | 6.4g carbs | .5g fiber | 9 WW Smart Points (Green Plan)


An eagle-eye view One savory Greek-inspired stuffed waffle stacked in half on a plate against a wooden backdrop.

Greek-Inspired Stuffed Waffles

Are you looking for something delicious & unique to prepare for your family? These Greek-inspired stuffed waffles are sure to be a crowd-pleaser!

Jump to Recipe

Happy Valentine’s Day! To be honest, I’m not a chocolate and rose type of person. My husband and I have made a lovely little tradition out of making breakfast for dinner each year. Why? Because breakfast is literally our favorite type of cuisine!

One of my favorite breakfast items are definitely waffles, for sure. I love em’ with pecans, and I definitely love them with either whimsical sweet potatoes or topped with some good ol’ fried chicken. But me being the quirky individual that I am, I knew that I couldn’t just come up with any plain ol’ waffle recipe.

This past week, as I was trying to figure out what to cook for the week, I had a huge craving for Greek-inspired cuisine. But at the same time, I was also having a huge craving for breakfast. After playing around with a couple concepts, my Greek-inspired waffles popped in my head like nothing! Why not create and enjoy a savory waffle stuffed with amazing Greek delicacies, was my thought.

One savory Greek-inspired stuffed waffle stacked in half on a plate against a wooden backdrop. All of the stuffing is spilling out.

I finally came up with something that I really think you and your family will enjoy. Heck, you can even make this for tonight’s Valentine’s meal, and skip the hassle of eating out! The ground lamb is deliciously seasoned, and balances so well with the melted feta cheese-all of which is ‘waffled’ between two layers of crescent rolls. If you are plant-based, please feel free to swap out the ground lamb and feta cheese for an alternative ingredient, such as vegan feta, or chick peas for your protein. Either way, this Greek-inspired stuffed waffles dish will be a good one. I promise!


Savory Greek-Inspired Stuffed Waffles

These yummy savory Greek-inspired waffles are sure to be a dish that you and your family will enjoy
Prep Time6 mins
Cook Time30 mins
Course: Appetizer, Breakfast, Main Course
Cuisine: Greek, Mediterranean
Keyword: Brunch, Waffles
Servings: 4 Servings
Calories: 483kcal


  • 1 large skillet
  • Waffle iron


  • 2 cups rainbow Swiss chard or raw spinach
  • 1 small eggplant
  • ½ cup grape tomatoes
  • 8 oz. feta cheese
  • 8 oz. low-sodium tomato sauce
  • 16 oz Cans crescent rolls (or two 8 oz. cans)

2 tbsp. All-purpose Greek seasoning, or:

  • ½ tbsp. salt
  • ½ tbsp. pepper
  • ¼ tbsp. oregano
  • ¼ tbsp. parsley
  • ¼ tbsp. garlic powder
  • 1/4 tbsp. onion powder


  • Dice eggplant into ½” cubes. You will then sliceeach grape tomato in half, and slice the Swiss chard into 1” pieces. Set allthe veggies aside.
  • Take a skillet and heat to medium-high for about30 seconds. Gradually add in the ground lamb and break into chunks. Once you doso, add in the rest of the chopped veggies, cover, and allow to steam for about5 minutes, or until the produce begins to sweat. Afterwards, remove the lid,stir several times, and finish cooking for 5 more minutes. During the last 5minutes, add the Greek seasoning to the mixture. Once the meat has browned, addin the tomato sauce, stir, and turn off the heat.
  • Take a cutting board or a large flat sheet, andbegin to spate each of the crescent pieces. Set aside.

Making the Waffles

  • Prior to pre-heating the waffle iron, use anonstick spray to coat both griddled sides. Cover each of the bottom quadrantswith two crescent triangles, until both form the shape of a rectangle, andcover the shape of each quadrant.
  • Divide the meat mixture into 8 sections (roughly2-3 tablespoons each). Spoon over each of the bottom pastry quadrants with 1section of the meat mixture. Afterwards, add 1 tbsp. of feta cheese on top.Then top each quadrant with two crescent roll triangles, until those form intoa rectangle big enough to cover the stuffing. Seal each pastry pocket closed.
  • (Optional) take a fork and crimp the edges ofeach pastry pocket.
  • Turn on the waffle iron, cover, and allow bothwaffles to cook for 6-7 minutes, or until golden brown.
  • (Optional step) You may have leftover meat. Ifyou do, feel free to spoon the remaining meat sauce mixture over each waffle.
  • Enjoy!


483 Calories | 39g. Protein | 16g. fat | 49g. carbohydrates | 6.5g. fiber