EASY BAKED SPAGHETTI PIE
Apparently I have been living under a rock! This Easy Baked Spaghetti Pie has been around forever and it IS easy and SO delicious! Layers of meat, cheese, a rich tomato sauce and spaghetti, create this spaghetti dinner in pie form!
Provided by Kathleen | The Fresh Cooky
Categories Main Dish
Time 1h10m
Number Of Ingredients 15
Steps:
- Preheat oven to 350° F and spray or grease a 9-10 spring form pan or 9" deep dish pie plate or if doubling a 9x13 baking dish. Wrap your springform pan in foil to avoid leaking, place on half sheet baking pan.
- Bring a large pot of salted water over high heat to boil for pasta. In a separate large saucepan, over medium heat, melt butter and swirl in olive oil. Saute onions for about 7 minutes until translucent and browned slightly, add garlic and stir for 1 minute. Add ground beef and sausage, breaking up and cook until browned.
- Add crushed tomatoes, tomato paste, Italian seasoning and salt, stir well and simmer on low.
- Once water for pasta is boiling, add pasta and cook according to package. Drain and reserve pasta.
- Remove 2 cups of meat sauce, set aside. Add cooked pasta to remaining meat sauce and stir well to coat pasta. Beat eggs, add a little bit of meat sauce to egg mixture stirring to temper the eggs, then stir into the spaghetti mixture.
- Place spaghetti into prepared pan, pressing down to fit into pan (I used a sheet of waxed paper). Slice the cream cheese into thin slices and lay on top of pasta, or place ricotta by teaspoons dotting evenly over pasta. Use wax paper or spatula to spread out cheese.
- If using, layer slices of mozzarella cheese. Sprinkle with a little extra Italian Seasoning. Pour remaining meat sauce evenly over top of pie. Sprinkle shredded cheese over top and bake for 25 minutes until edges are crispy. Cool for 5 minutes before cutting. Delicious leftover and reheated.
Nutrition Facts : ServingSize 1 ounces, Calories 678 kcal, Carbohydrate 27 g, Protein 41 g, Fat 45 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 189 mg, Sodium 1178 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 22 g
SIMPLE SPAGHETTI PIE
I absolutely love how easily this spaghetti pie jazzes up a simple Italian meal. This is my ultimate dish I make whenever guests come over. Every guest has requested this recipe. Very versatile to suit your style/taste. You can halve the recipe and put it in the 8x8 pan. I usually don't measure the ingredients for the layers; I just eye it to my taste. I like the sauce cooked separately, to allow for flexibility in serving. Feel free to experiment !
Provided by jennyj2boys
Categories Main Dish Recipes Pasta Spaghetti Recipes Baked
Time 55m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 388.5 calories, Carbohydrate 46.1 g, Cholesterol 101.6 mg, Fat 16.8 g, Fiber 1.7 g, Protein 12.9 g, SaturatedFat 9.6 g, Sodium 684.7 mg, Sugar 3.3 g
WEEKNIGHT SPAGHETTI PIE
This is a fun on for the kids. They can help make it too. The flavors are good for kids too, simple.
Provided by Holiday1234
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix melted margarine, egg and cheddar cheese, salt and pepper in a bowl.
- Add cooked spaghetti.
- Press into a baking pan.
- Brown meat and onion, drain and add spaghetti sauce.
- Pour over noodle crust.
- Sprinkle with Parmesan.
- Bake at 350F degrees for 35 minutes.
Nutrition Facts : Calories 1456.3, Fat 79, SaturatedFat 38.8, Cholesterol 267, Sodium 1762.3, Carbohydrate 105.2, Fiber 6.9, Sugar 14.6, Protein 77.8
SPAGHETTI PIE
A little different from the traditional spaghetti pie...it has Velveeta! Haven't tried this yet, but it looks pretty good for a fast weeknight meal. I'm sure the light Velveeta would work too. Honestly, I am not that crazy about the pre-packaged chicken breast strips, so I will probably sub 6 oz of cooked chicken breast. From Kraft Food & Family Magazine, Winter 08.
Provided by Lakerdog2
Categories One Dish Meal
Time 30m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 400.
- Place spaghetti, Velveeta, 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 minutes before serving.
Nutrition Facts : Calories 412.4, Fat 14.3, SaturatedFat 6.1, Cholesterol 51.8, Sodium 990.8, Carbohydrate 47.1, Fiber 2.3, Sugar 12.2, Protein 22.5
SPAGHETTI PIE
Vermicelli provides an easy crust for this spicy and cheesy beef filled pie - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 460, Carbohydrate 44 g, Cholesterol 100 mg, Fat 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 8 g, TransFat 1/2 g
EASY SPAGHETTI PIE
This was a recipe that I learned from a neighbor in Ohio. There are other recipes out there like this one, but this is the easiest one I've found, and in my opinion, the best tasting...I always make 2 of these at a time and share the 2nd with friends who in turn share a dish with my family...Or you could make it all in one big 9 x 13" rectangular pan...It's a keeper for sure! (And quite the ice-breaker, I must say!)
Provided by Stacky5
Categories Savory Pies
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
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!
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