Spaghetti Pie Recipe 415 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.

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 I

Steps:

• Cook spaghetti in water with 2 teaspoons salt and 1 tablespoon oil until tender but still firm. Drain. Add eggs, Parmesan cheese, and butter. Mix and shape into a crust in a greased 10-inch pie plate or springform pan.
• Spread cottage cheese over crust. Preheat oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook and stir the beef, onion, and green pepper until beef is thoroughly browned. Mix in tomatoes, tomato paste, sugar, oregano, 1/2 teaspoon salt, and garlic powder. Spread mixture over cottage cheese.
• Bake uncovered in preheated oven for 30 minutes.
• Sprinkle with mozzarella cheese and bake 5 to 10 minutes more, until cheese is bubbly and beginning to brown.

SPAGHETTI PIE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-3-inch cake pan with cooking spray.
• Bring a large pot of salted water to a boil. Add the spaghetti and cook for 3 to 4 minutes less than the package recommends, so that it is very al dente. Drain and reserve.
• In a large skillet over medium-high heat, brown the beef, 5 to 8 minutes; season with salt and pepper. Transfer the beef to a paper towel-lined plate to drain. Wipe the skillet clean with a paper towel. Heat the olive oil in the skillet over medium heat and saute the onions until translucent, 4 to 5 minutes. Set aside.
• In a large bowl, whisk together the marinara, ricotta, parsley, eggs, 1/2 cup of the Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Add the cooked spaghetti, beef and onions and toss to evenly coat. Transfer to the prepared pan, top with the mozzarella and sprinkle with the remaining 2 tablespoons Parmesan.
• Bake until the cheese is bubbling and golden brown, 25 to 30 minutes. Let rest for 5 minutes, then cut into wedges and serve.

SPAGHETTI PIE

Steps:

• Cook and drain vermicelli as directed on package.
• Meanwhile, heat oven to 350°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray.
• In large bowl, beat egg. Stir in Parmesan cheese. Add cooked vermicelli; toss to coat. Spoon mixture evenly into pie pan, pushing mixture up sides of pan to form crust.
• In 12-inch skillet, cook ground beef, bell pepper and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce. Spoon evenly into vermicelli-lined pie pan.
• In small bowl, mix topping ingredients. Drop mixture by rounded teaspoons over filling.
• Bake 25 to 30 minutes or until pie is thoroughly heated and crust is light golden brown. Let stand 10 minutes. To serve, cut into wedges.

CHEESY SPAGHETTI PIE WITH MEAT SAUCE

Steps:

• Position a rack in the lower third of the oven and preheat to 425˚ F. Bring a large pot of salted water to a boil. Brush the bottom and sides of a 9-inch deep-dish pie plate with olive oil.
• Add the spaghetti to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain the spaghetti and shake the colander to remove the excess water. Put the spaghetti in a large bowl and toss with 2 tablespoons olive oil and 1 teaspoon salt. Add the beaten eggs and 1/2 cup Parmesan, then toss.
• While the spaghetti cooks, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, about 5 minutes. Add the garlic and cook until softened, 1 more minute. Crumble in the beef, season with 1/2 teaspoon salt and cook, breaking it up with a wooden spoon, until browned, 3 to 4 minutes. Stir in the oregano and red pepper flakes, then clear a spot in the center of the skillet and add the tomato paste. Let it toast for 30 seconds, then stir into the beef mixture. Add the tomato sauce, 1/2 cup of the reserved cooking water and 1/4 teaspoon salt, then bring to a simmer and cook until very thick, 3 to 5 minutes. Season with more salt to taste.
• To assemble the pie, transfer the spaghetti mixture to the pie plate and press to form a crust with a flat bottom and slightly higher sides. Spread the ricotta in the spaghetti crust, leaving a border around the edges. Spoon the meat sauce on top, then sprinkle with the mozzarella and the remaining 2 tablespoons Parmesan. Bake until the bottom and sides of the pie are golden and the cheese is browned, about 25 minutes. Transfer to a rack and let cool 5 minutes before slicing.

EASY SPAGHETTI PIE

Steps:

• Brown ground beef and garlic in skillet. Drain well.
• Mix cooked and drained ground beef/garlic mixture with the Prego spaghetti sauce in a large skillet. Cook on medium/low until heated through.
• Beat eggs and add parmesan cheese in a large bowl.
• Add cooked and drained pasta (cooled slightly so as not to "scramble" the eggs) and toss well to coat.
• Spread pasta mixture on bottom and up sides of 2- 9" glass deep dish pie plates. (Press it down firmly with a spoon to resemble the shape of a pie crust.).
• Sprinkle 1/2 tablespoons Italian Seasoning evenly on pasta mixture on each 9" pie.
• Spread 1/2 Ricotta cheese evenly on EACH pie, over the pasta mixture.
• Top each pie with 1/2 the meat mixture.
• Sprinkle each pie with 1 cup mozzerella cheese. (I sprinkle a little bit more Parmesan cheese on top -- ).
• Bake in a preheated 350 degree oven for 20 minutes, until the cheese melts and is SLIGHTLY crispy on top.
• Let stand and cool for 5 minutes, and then cut into wedges.
• YUMMMMY!