Italian Baked Spaghetti Pie Recipes

SPAGHETTI PIE

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions for al dente; drain., In a large skillet, cook beef, onion and green pepper over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in tomatoes, tomato paste, seasonings and sugar., In a large bowl, whisk egg whites, melted butter and Parmesan cheese until blended. Add spaghetti and toss to coat. Press spaghetti mixture onto bottom and up sides of a greased 9-in. deep-dish pie plate, forming a crust. Spread cottage cheese onto bottom; top with beef mixture. , Bake, uncovered, 20 minutes. Sprinkle with mozzarella cheese. Bake until heated through and cheese is melted, 5-10 minutes longer. Let stand 5 minutes before serving.

ITALIAN BAKED SPAGHETTI PIE

Steps:

• Cook Spaghetti as directed on package; drain. Place in large bowl. Add eggs and Grated Parmesan Cheese; mix lightly. Press onto bottom and up side of 10-inch pie plate sprayed with cooking spray.
• Heat oven to 350°F. Melt butter in large skillet on medium heat. Add peppers and onions; cook and stir 2 to 3 min. or until crisp-tender. Remove from heat. Stir in sour cream; spoon into spaghetti shell.
• Remove casings from sausage if necessary. Cook sausage in large nonstick skillet until done, stirring frequently. Add Herb-Spice Mix, tomato paste and water; stir. Simmer on medium-low heat 10 min., stirring occasionally. Spoon over sour cream mixture.
• Bake 25 min. Top with mozzarella; bake 5 to 10 min. or until melted.

SIMPLE SPAGHETTI PIE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain thoroughly.
• Preheat the oven to 350 degrees F (175 degrees C). Thoroughly butter a 9x13-inch baking pan.
• Layer 1/2 the cooked spaghetti into the bottom of the prepared pan. Sprinkle 1/2 the cracker crumbs, 1/2 the Parmesan cheese, 1/2 the parsley, 1/2 the minced onion, and 1/2 the garlic salt on top. Pour in 1/2 of the melted butter. Repeat with remaining spaghetti, cracker crumbs, Parmesan cheese, parsley, minced onion, garlic salt, and butter.
• Mix milk and eggs together in a bowl. Pour over the spaghetti mixture.
• Bake in the preheated oven until set, about 30 minutes. Cut pie in squares.

SPAGHETTI PIE

Steps:

• Preheat oven to 375 degrees with a rack in the center. Butter a 10-by-3-inch round cake pan. Line the bottom with parchment paper, and butter parchment.
• In a large bowl, combine eggs, mozzarella, soppressata, Pecorino Romano, heavy cream, parsley, and 1/2 teaspoon pepper; season with salt, and stir to combine. Add spaghetti, and stir to combine. Pour mixture into prepared pan.
• Cover pan with foil, and place in oven. Bake until pie is heated through and beginning to bubble, about 40 minutes. Remove foil, and bake until lightly browned and crisp on top, about 20 minutes more.
• Transfer pan to a wire rack; let cool 10 minutes. Run a knife around the edge, and invert onto a large plate. Remove parchment paper, and reinvert onto a serving platter. Cut into wedges; serve.

BAKED SPAGHETTI PIE

Steps:

• Cook spaghetti according to package directions; drain.
• Meanwhile, preheat oven to 350 degrees F.
• Grease 9-inch glass pie plate.
• In large bowl, with fork, beat eggs.
• Stir ricotta and Parmesan cheese until blended.
• Add spaghetti to ricotta mixture and stir until well coated.
• Transfer spaghetti mixture to prepared pie plate; top with marinara sauce.
• Sprinkle with mozzarella and remaining Romano cheese.
• Bake pie 25 minutes.
• Remove from oven and let stand 10 minutes for easier serving.
• Cut into wedges to serve.