Leftover Spaghetti Pie Recipes

LEFTOVER SPAGHETTI PIE

Steps:

• Preheat oven to 350 degrees. Coat a large pie plate (9-10") with non-stick cooking spray and place on a foil-lined baking sheet.
• In a large bowl, beat eggs, then add ricotta cheese, 1/2 cup parmesan, 1/2 cup mozzarella, and 1/2 cup marinara sauce. When well blended, stir in spaghetti until well coated with ricotta mixture.
• Transfer spaghetti mixture to the pie plate and spread evenly with spatula. Pour on 2-1/2 cups marinara, making sure to spread that evenly, as well. Top with 1/2 cup mozzarella and then sprinkle with 2 T. parmesan cheese. Bake in oven for approximately 25 minutes, until bubbly and cheese is melted and browned. (I do recommend letting it stand for about 10 minutes before slicing into pie wedges and serving.).

PENNY'S LEFTOVER SPAGHETTI PIE

Steps:

• Preheat the oven to 350 degrees.
• Grease a casserole dish with olive oil.
• Toss the pasta with 2 beaten aggs and the 2 cups of shredded cheese.
• Add the salt and pepper and mix well.
• Place the pasta in the casserole evenly.
• Spread the sauce evenly on top of the noodles.
• Top with the Parmesan and sprinkle with the dried herbs.
• Place the casserole on a baking sheet if it's in danger of bubbling over the top.
• Place in oven and cook for 40 minutes, or until the dish is hot and bubbling and Parmesan is slightly browning.

LEFTOVER SPAGHETTI PIE

Steps:

• Heat oven to 400 degrees.
• Place spaghetti, velveeta cheese (cubed), chicken and sauce in resealable plastic bag, seal.
• Shake and press until combined.
• Press mixture into 9 inch pie plate sprayed with cooking spray.
• Sprinkle with Parmesan.
• Bake 15 to 20 minutes or until heated through. Let stand 5 minute.