Meatless Spaghetti Pie Recipes

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.

Steps:

• Cook spaghetti according to package directions; drain. Add the egg substitute and 1/4 cup Parmesan cheese. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. In a bowl, beat the cream cheese, sour cream, green pepper and remaining Parmesan cheese. Spread over spaghetti crust., In a nonstick skillet, saute mushrooms and garlic in butter until tender. Spoon over cheese mixture. Spread with spaghetti sauce. Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese; bake 5 minutes longer or until cheese is melted. Let stand for 10-15 minutes before cutting.

Steps:

• Toss hot spaghetti in large bowl with the butter.
• Combine eggs and 1/2 cup grated Parmesan in a small bowl and stir into spaghetti.
• Pour spaghetti mixture into a lightly greased 10 inch pie plate and form into a crust.
• Bake approximately 10 minutes in a 350* oven.
• Remove from oven and spread ricotta evenly over crust, but not to the edge.
• Top with spaghetti sauce.
• Bake uncovered for about 20 minutes at 350*.
• Top with with shredded mozzarella,and bake until cheese melts - about 5 minutes longer.
• Remove from oven and sprinkle with remaining 2 tablespoons of Parmesan cheese.
• Cool 10 minutes before cutting.

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.

Steps:

• In a large saucepan or a Dutch oven, saute the garlic, celery and onion in oil until tender. Add the zucchini, green pepper and olives; saute for 2-3 minutes. , Dissolve bouillon in water; add to vegetables. Add the next 10 ingredients and bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve with spaghetti.

Steps:

• Mix cooked pasta, margarine and Parmesan cheese in bottom of a 9x13 pan.
• Mix egg replacer and cottage cheese together and spread over pasta.
• Pour spaghetti sauce over cottage cheese mixture.
• Back at 350 for 30 minute
• Cover with mozzarella cheese the last 10 minutes.

Steps:

• If desired, lightly cook the green pepper in frying pan.
• Combine the spaghetti, mozzarella, and green pepper in a medium sized bowl.
• Grease a 3 quart microwave casserole dish.
• Spread the spaghetti mixture into the casserole dish.
• Spread the spaghetti sauce over the spaghetti mixture.
• Sprinkle with shredded Romano cheese.
• Place glass cover on the casserole dish.
• Microwave at 75% power for 7 minutes, or until heated through.
• Uncover and allow to sit about 5 minutes before serving.