Italian Cheese Herb Spaghetti Pie Recipes

ITALIAN SPAGHETTI PIE

Steps:

• Heat oven to 350〫 Grease a 10 inch pie pan, or 9 inch square pan.
• Cook spaghetti as directed to desired doneness; drain. It is good to put a tablespoon of oil in the pan to help keep the pasta lubricated. When well drained, set aside in a large bowl.
• Meanwhile, in a large skillet brown beef; drain, and add celery; steam a bit to tenderize. Add spaghetti sauce and mushrooms. Simmer 15 minutes to meld flavors, and reduce liquid a bit. Have sauce ready and sitting off of heat to cool a little while preparing 'crust' for pie.
• In the large bowl with spaghetti, combine eggs, 1/4 cup parmesan cheese, garlic salt (OR garlic powder and salt mix). When well combined, place mixture in prepared pie pan. Press lightly, evenly over bottom and up sides, forming a crust. Top with meat mixture, leaving the side crust uncovered. Sprinkle with remaining parmesan cheese.
• Bake at 350〫for 25-30 minutes. Let stand 5 minutes before serving. Cut into 6-8 wedges or squares. Serve with additional sauce and cheese on side if desired.

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.

ITALIAN CHEESE & HERB SPAGHETTI PIE

Steps:

• Season and brown beef with onion and garlic; drain grease. Combine w/ pasta sauce. Meanwhile, Boil pasta according to box until just tender. Drain and rinse. Return to pot.
• In a bowl, beat the 2 eggs and add to spaghetti, along with Parmesan cheese. Toss together and press into a 10 in pie pan (sprayed with cooking spray).
• Spread the Philadelphia cooking creme over the noodles.
• Spread the meat and sauce mixture over the cooking creme.
• Top with mozzarella cheese and cover with foil.
• Bake at 350 (f) for 20-25 min. Remove the foil and bake for 5 more minutes to brown lightly.

ITALIAN SPINACH CHEESE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch deep-dish pie plate.
• In a large bowl, stir together the spinach, ricotta cheese, Parmesan cheese, eggs and bell pepper. Spread in the prepared pie dish so that it is a little thinner in the middle.
• Bake for 40 to 45 minutes in the preheated oven, until the center is set, and the edges are lightly browned.

SPAGHETTI PIE

Steps:

• 1. in a large bowl, beat the eggs, grated cheese, and pepper to taste. You will not need salt, because the meat and cheeses are salty. Add the spaghetti, salami, and prosciutto to the bowl and toss well.
• 2. Heat the oil in a 10 inch nonstick skillet over medium heat. Pour half of the pasta into the skillet. Scatter the provolone on top. Pour on the remaining spaghetti mixture.
• 3. Turn heat to medium low. Cover the pan and cook five minutes. Slide a spatula under the pie and lift gently around the edges to allow some of the uncooked eggs to slide underneath. Cover and cook 10 minutes or until the eggs are almost set and the bottom is Golden.
• 4. Meanwhile, preheat the broiler. Place the skillet under the broiler to brown the top and finish cooking the eggs, about 3 to 5 minutes more. Run a spatula under the pie to loosen it. Lift the handle of the pan and slipped the pie out onto a serving platter. Cut into wedges. Serve hot or at room temperature. Serves eight

CACIO E PEPE PIE

Steps:

• Preheat oven to 375°F. Lightly spray an 8" springform pan with nonstick spray. Wrap bottom tightly in foil to prevent any leaks and place on a rimmed baking sheet.
• Mix Fontina, half-and-half, 4 oz. Parmesan, 1 Tbsp. pepper, and 1 1/2 tsp. salt in a large bowl that can rest on rim of pasta pot without falling in.
• Fill pasta pot with 5 quarts water and add remaining 1/2 cup salt. Bring to a boil and cook pasta 4 minutes shy of package directions. Drain.
• While pasta is cooking, place bowl with cheese mixture over pot and whisk constantly until cheese is melted, 3-4 minutes. Remove from heat. Whisk in ricotta, then eggs and 2 Tbsp. oil. Add drained pasta to bowl and toss to coat.
• Transfer pasta to prepared pan, pressing down to compact lightly. Pour any leftover cheese mixture evenly over. Using tongs or a fork, pull up a few strands of pasta so they form loops just above surface of pie (these will get browned and give texture to the top).
• Bake pasta until cheese is bubbling and pie is golden brown on edges and sides, 35-45 minutes. Let cool 10-15 minutes before removing sides of pan. Slide a thin spatula underneath and around pie to help release it from pan, then transfer to a platter or cutting board. Top with Parmesan, a drizzle of oil, and a few cranks of pepper. Slice into wedges and serve warm.