Spaghetti Pie Ole

I found this recipe here and tweaked it a bit. It was super good. Everyone in my family loved it!
With the cumin it has a bit of a spanish taste to it (hence the name Spanish Pie Ole).

7 ounces spaghetti, uncooked
1 egg
1 teaspoon salt
1 1/4 teaspoon garlic powder
1 1/3 cup Monterey Jack cheese, or cheddar, shredded ***I used cheddar***
1 pound lean ground beef
1/2 teaspoon ground cumin
10 ounces canned chopped tomatoes with chili, undrained **** instead of this I used spaghetti sauce*****
3/4 cup sour cream
Directions:
Preheat oven to 350°F. Cook pasta according to package directions and drain. Whisk together egg, half the salt, 1/4 tsp. garlic powder and 1/3 cup cheese. Add pasta and toss. Arrange in 9 inch pie dish, pressing to form shell. Heat large skillet over medium heat until hot. Add ground beef and brown 4-5 minutes, breaking up into 3/4 inch crumbles. Pour off drippings. Season with remaining salt and remaining garlic powder. Add cumin and stir in tomatoes (I used spaghetti sauce here). Bring to a boil and cook 3-5 minutes or until liquid is almost evaporated, stirring occasionally. Reserve 2 Tbs. beef mixture for garnish. Stir sour cream into remaining beef and spoon into pasta shell. Place remaining cheese in center, leaving 2 inch border around edge. Spoon reserved beef mixture onto center of cheese and bake 15 minutes or until heated through. YUM!!!