Spinach Beef Spaghetti Pie Recipes

SPINACH-BEEF SPAGHETTI PIE

Steps:

• Cook pasta according to package directions; drain. Add eggs and Parmesan cheese. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 10 minutes., Meanwhile, in a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in pasta sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Between two pieces of waxed paper, roll out cream cheese into a 7-in. circle. Place in crust. Top with spinach and meat sauce. Sprinkle with mozzarella cheese. Bake at 350° until set, 20-30 minutes.

SPAGHETTI PIE

Steps:

• Heat oven to 350°F.
• Toss spaghetti with egg whites. Place in 9-inch pie plate; press onto bottom and up side of pie plate to form crust.
• Mix spinach and Neufchatel until blended; spoon into spaghetti crust. Mix meat, pasta sauce and garlic; spoon over spinach mixture, spreading to edge of pie plate.
• Bake 30 min. or until heated through. Top with mozzarella; bake 5 min. or until melted. Let stand 5 min. before cutting into wedges to serve.

SPINACH BEEF SPAGHETTI PIE

Steps:

• Cook pasta according to package directions; drain.
• Add eggs and Parmesan cheese.
• Press onto the bottom and up the sides of a greased 9-inch deep dish pie plate.
• Bake at 350 degrees for 10 minutes.
• Meanwhile, in a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain.
• Stir in spaghetti sauce and seasonings.
• Bring to a boil.
• Reduce heat; cover and simmer for 10 minutes.
• Between two pieces of waxed paper, roll out cream cheese into a 7 inch circle.
• Place in the crust.
• Top with spinach and meat sauce.
• Sprinkle with mozzarella cheese.
• Bake at 350 degrees for 20-30 minutes or until set.

SPINACH BEEF PIE

Steps:

• In a large bowl, combine flour and oats; cut in the butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out dough to fit a 9-in. pie plate. Transfer to plate; trim and flute edges., Preheat oven to 400°. In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the ketchup and seasonings. Fold in the spinach; cool slightly. Stir in the eggs and 1 cup cheese until combined; spoon into crust., Bake until the center is set, 25-30 minutes. Sprinkle tomato and remaining cheese around edge of pie. Bake until cheese is melted, 5-10 minutes longer. Let stand for 5-10 minutes before cutting.

GARLIC SPINACH SPAGHETTI

Steps:

• Cook the pasta in salted boiling water according to the package instructions. Drain, reserving 2/3 cup of the pasta water, then set aside.
• In a large skillet, melt the butter over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring occasionally, for 2 minutes.
• Add about one-fourth of the cooked pasta to the pan, followed by one-fourth of the spinach, one-fourth of the Parmesan, one-fourth of the lemon juice and one-fourth of the lemon zest, stirring all the time until the spinach has wilted, about 1 minute. Continue this process of adding the ingredients in quarters, with additions of pasta water as needed if the mixture becomes too dry, until the pasta, spinach, Parmesan, lemon juice and lemon zest have all been added.
• Sprinkle over more Parmesan and season with freshly cracked black pepper. Toss until everything is well coated. Taste and adjust the seasonings, as needed.

SPINACH AND PASTA PIE

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, beat together 1 egg with a generous pinch of salt and pepper. Whisk in 1 tablespoon canola oil. Add half the spaghetti (reserve the other half for Round 2 Recipe Spinach and Mushroom Pasta). Toss it well to coat and press it into a 9-inch deep dish pie pan to form a crust.
• In a skillet over medium-high heat, add the remaining oil. When it is hot, add the onion and cook until it is softened, about 5 minutes. Add the garlic and cook for 1 minute. Remove from the heat and set aside (reserve half the cooked onions for the Round 2 Recipe Spinach and Mushroom Pasta).
• In a large bowl, whisk together the remaining 2 eggs, milk, Italian seasoning, and salt and pepper, to taste. Stir in the cheese, spinach (reserve 3/4 cup spinach for Round 2 Recipe Spinach and Mushroom Pasta), and remaining half of the cooked onions. Pour the mixture on top of the spaghetti pie crust, top with tomato slices, and sprinkle with Parmesan. Place onto a baking sheet and bake until the pie is set and golden brown, 30 to 35 minutes. Remove and let rest for 10 minutes before slicing.

SPAGHETTI POT PIES WITH SPINACH, RICOTTA & OPTIONAL GROUND BEEF

Steps:

• Heat oven to 350 degrees Fahrenheit. Place four large (Approx. 12 ounces for one large serving per person) or six medium (10 ounces or so for one slightly more reasonable serving per person) ramekins on a baking sheet.
• Boil spaghetti noodles in a large pot until al dente, according to package directions. Drain and return to pot. Set aside to cool.
• Beat the eggs and add them to the noodles, along with 1/2 cup Parmesan. Toss until all the spaghetti is covered with the egg and cheese.
• Brown ground beef and drain any fat. Add 1 cup of the Italian tomato sauce or marinara and stir. Set aside.
• In a medium bowl, mix together the ricotta cheese, spinach, mozzarella cheese, nutmeg, and a few turns of freshly ground black pepper.
• In a small bowl, stir together the 1/2 cup bread crumbs and 1/4 Parmesan cheese with a spoon.
• Divide the ingredients among the prepared ramekins. Start with the Italian tomato sauce or marinara with or without ground beef. Drop 3 - 4 tablespoonfuls of the ricotta mixture into each ramekin, adding an extra tablespoonful to the vegetarian versions if making both. Lay one slice of provolone over the top of each, then divide the spaghetti noodle mixture evenly between each ramekin. Using clean hands, gather and press the noodles firmly into the ramekin, taking care not to squeeze out any of the contents. Spoon the breadcrumbs over the top of each pot pie.
• Bake at 350 degrees for 25 - 30 minutes or until bubbling and the spaghetti topping is golden brown around the edges.
• Let cool for 5 - 10 minutes until the ramekins have cooled a bit. Serve.

SPAGHETTI PIE II

Steps:

• Cook and drain spaghetti. Stir in margarine, parmesan cheese and eggs, while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 10 inch pie plate.
• Preheat oven to 350 degrees F (175 degrees C).
• In a skillet cook the beef, onion, green pepper and garlic. Drain off the fat and stir in the undrained tomatoes, tomato paste, sugar and oregano. Heat through.
• Spread cottage cheese over the spaghetti crust then pour in the beef and tomato mixture.
• Bake at 350 degrees F (175 degrees C) for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.

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.