FAMILY-FAVORITE SPAGHETTI PIE
If you've never tried making a spaghetti pie before, this is the one to make! Easy, cheesy, meaty-and all but guaranteed to be a family favorite.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Toss spaghetti with half the Parmesan and egg; press onto bottom and up side of 9-inch pie plate to form crust.
- Mix meat and tomato sauce; spoon into crust. Top with mozzarella and remaining Parmesan.
- Bake 30 min. or until heated through. Let stand 5 min. before cutting to serve.
Nutrition Facts : Calories 400, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 100 mg, Sodium 810 mg, Carbohydrate 33 g, Fiber 2 g, Sugar 4 g, Protein 31 g
ITALIAN BAKED SPAGHETTI PIE
Try something different for pasta night with Italian Baked Spaghetti Pie. This savory baked spaghetti pie is filled with your favorite pasta ingredients.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Cook Spaghetti as directed on package; drain. Place in large bowl. Add eggs and Grated Parmesan Cheese; mix lightly. Press onto bottom and up side of 10-inch pie plate sprayed with cooking spray.
- Heat oven to 350°F. Melt butter in large skillet on medium heat. Add peppers and onions; cook and stir 2 to 3 min. or until crisp-tender. Remove from heat. Stir in sour cream; spoon into spaghetti shell.
- Remove casings from sausage if necessary. Cook sausage in large nonstick skillet until done, stirring frequently. Add Herb-Spice Mix, tomato paste and water; stir. Simmer on medium-low heat 10 min., stirring occasionally. Spoon over sour cream mixture.
- Bake 25 min. Top with mozzarella; bake 5 to 10 min. or until melted.
Nutrition Facts : Calories 390, Fat 24 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 110 mg, Sodium 710 mg, Carbohydrate 28 g, Fiber 3 g, Sugar 5 g, Protein 15 g
SPAGHETTI SQUASH PIE
Make a tasty squash pie featuring a saucy meat filling! The crust of Spaghetti Squash Pie is made with spaghetti squash, butter, eggs, Parmesan and garlic.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Pierce squash with fork several times. Microwave on HIGH 15 min. or until tender when pierced with knife.
- Meanwhile, brown meat in large skillet; drain. Return to skillet. Stir in pasta sauce and 1/2 tsp. seasoning; bring to boil. Simmer on medium-low heat 5 to 8 min. or until slightly thickened.
- Cut squash in half; remove seeds. Scrape squash into large bowl. Add flour; toss to coat. Add butter, eggs, Parmesan and garlic; mix lightly. Spoon into 10-inch pie plate sprayed with cooking spray; top with meat sauce, leaving 1/2-inch rim around edge. Top with shredded cheese and remaining seasoning.
- Bake 30 to 35 min. or until squash mixture is heated through and cheese is lightly browned.
Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 150 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g
SPAGHETTI PIZZA PIE
No need to choose between spaghetti and pizza when you've got this recipe. It combines the two favorites into one great dish!
Provided by My Food and Family
Categories Dairy
Time 45m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Toss spaghetti with half the Parmesan and egg; press onto bottom and up side of 9-inch pie plate to form crust.
- Mix meat and pasta sauce; spread onto crust. Top with mozzarella and remaining Parmesan.
- Bake 30 min. or until heated through. Let stand 5 min. before cutting to serve.
Nutrition Facts : Calories 430, Fat 17 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 105 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
SPAGHETTI CARBONARA PIE
Provided by Deb Perelman : Smitten Kitchen : Food Network
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees F. Butter a 9-inch springform pan and wrap the outside tightly in aluminum foil. Place on a baking sheet.
- Chop pancetta into 1/2-inch cubes and saute over medium heat until well browned. Remove with slotted spoon and drain on paper towels.
- Bring a large pot of well-salted water to a boil. Boil the broccoli rabe for 1 to 2 minutes in the salted water until it has some give. Fish it out with a large slotted spoon and drain. Set aside.
- Now add the spaghetti to your boiling water and cook until 2 minutes shy of done, so very al dente. While the pasta cooks, use a towel to squeeze all excess moisture from the broccoli rabe. Separate out 1 cup of broccoli rabe and chop it finely. (Reserve the remainder for another use.)
- Drain the pasta well and let cool slightly.
- In large bowl, whisk eggs, yolks, milk, salt, pepper and all but 1/2 cup of cheese together. Add the spaghetti, chopped broccoli rabe and pancetta and toss to combine. Pour mixture into the prepared springform. Sprinkle last 1/2 cup cheese on top.
- Bake 35 to 40 minutes, until bronzed and the center is set. The best way to check is to tip your pan to the side and make sure no loose custard runs out. If it does, bake it for 5 minutes more. If the top of your pie browns too quickly before the center is set, cover it with foil for the remaining cooking time.
- Remove from the oven and let cool on a rack for 5 minutes before removing the foil, cutting around springform to loosen and releasing the pie onto a serving plate. Serve in wedges.
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
SPAGHETTI PIE
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
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
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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