Start by cooking the spaghetti according to package instructions. Once it’s al dente, drain and rinse it under cold water to stop the cooking process. Allow it to cool completely.
In a skillet over medium heat, cook the ground beef until it’s browned. Drain any excess fat and season with 1 teaspoon of seasoning salt. Set aside to cool.
In a mixing bowl, combine the cooked spaghetti, slightly beaten eggs, and grated Parmesan cheese. Mix everything together until the spaghetti is well coated.
Spread half of the spaghetti mixture evenly in the bottom of your baking dish. Next, layer the ground beef over the spaghetti, followed by half of the shredded mozzarella cheese and half of the meatless spaghetti sauce.
In a separate bowl, mix the sour cream with the remaining meatless spaghetti sauce. Spread this creamy mixture over the meat layer in the baking dish.
Top the sour cream layer with the remaining spaghetti mixture, followed by the rest of the shredded mozzarella cheese. Make sure everything is evenly distributed for a beautiful finish.
Place the baking dish in your preheated oven and bake for 30 to 35 minutes, or until the cheese is bubbly and golden brown.
Once baked, remove the spaghetti pie from the oven and let it cool for about 10 minutes. This will help it set up a bit, making it easier to slice. Serve warm and enjoy!
