My Oh My Spaghetti Pie Recipes

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MY OH MY SPAGHETTI PIE



My Oh My Spaghetti Pie image

A kicked up way to use leftover spaghetti noodles, from Emeril's kitchen to yours. Adapted from Emeril's cookbook, Emeril's There's a Chef in My Soup. I have changed this to make it vegetarian, using veggie crumbles, but feel free to use ground beef if you like. Enjoy!

Provided by Sharon123

Categories     One Dish Meal

Time 50m

Yield 6-8

Number Of Ingredients 24

1 teaspoon salt
2 cups broccoli florets
2 teaspoons olive oil
1 cup chopped onion
2 teaspoons minced garlic
1 teaspoon dried parsley
1 teaspoon dried basil
1/4 teaspoon ground black pepper
8 ounces veggie crumbles (or ground beef)
8 large eggs
1/2 cup milk
1/2 cup grated parmesan cheese (2 ounces)
3 cups cooked spaghetti
1 cup grated mozzarella cheese, packed (about 4 ounces)
3 tablespoons paprika
1 1/2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1/2 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon celery salt

Steps:

  • Place oven rack in center position in oven and preheat to 375ºF.
  • Bring a small saucepan of water to a boil over high heat.
  • Add 1/2 teaspoon of the salt and broccoli and cook 3 minutes, or until broccoli is slightly cooked(blanched) but still firm and bright green.
  • Using or pot holders, move the saucepan from the heat and drain the broccoli in a colander set in the sink. Be careful of the steam. Rinse under cold running water. Set aside to drain.
  • Heat the oil in a medium skillet over medium heat. Add onions, garlic, 1 teaspoon of the spice mix, the parsley, basil, 1/4 teaspoon of the remaining salt, pepper, and veggie crumbles, and cook, stirring, until the onions start to brown, about 8 minutes.
  • In a large bowl, whisk together eggs, milk, the remaining 11/2 teaspoons of spice mix, and remaining 1/2 teaspoon of salt. Add Parmesan cheese and whisk vigorously to combine.
  • Spread the cooked spaghetti evenly in a casserole dish.
  • Pour the veggie crumble mixture over the spaghetti and toss with a fork to mix.
  • Place the blanched broccoli on top of the spaghetti.
  • Pour the egg mixture over the spaghetti.
  • Sprinkle the spaghetti all over with the mozzarella cheese and bake it in the oven until golden brown, about 20-25 minutes.
  • Using pot holders, remove the casserole dish from oven and let it rest for 5 minutes before serving.
  • For spice mix:.
  • Place all the ingredients in a mixing bowl.
  • Stir well to combine.
  • Store in an airtight container for up to 3 months.
  • Yields about ¾ cup.

Nutrition Facts : Calories 432.9, Fat 19, SaturatedFat 7.1, Cholesterol 306.9, Sodium 2699.8, Carbohydrate 37.1, Fiber 5.2, Sugar 3.8, Protein 29.2

SPAGHETTI PIE



Spaghetti Pie image

A classic Italian combination is remade into a creamy, family-pleasing spaghetti pie. This recipe was given to me several years ago. My family never grows tired of it. - Ellen Thompson, Springfield, Ohio

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 16

6 ounces uncooked spaghetti
1 pound lean ground beef (90% lean)
1/2 cup finely chopped onion
1/4 cup chopped green pepper
1 cup undrained canned diced tomatoes
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon sugar
2 large egg whites, lightly beaten
1 tablespoon butter, melted
1/4 cup grated Parmesan cheese
1 cup (8 ounces) 2% cottage cheese
1/2 cup shredded part-skim mozzarella cheese

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.

Nutrition Facts : Calories 348 calories, Fat 10g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 690mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

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