My Oh My Spaghetti Pie Recipes

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:

• 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.

Steps:

• Place oven rack in center position in oven and preheat to 375ºF.
• Bring a small saucepan of water to a boil over high heat.
• Add 1/2 teaspoon of the salt and broccoli and cook 3 minutes, or until broccoli is slightly cooked(blanched) but still firm and bright green.
• Using or pot holders, move the saucepan from the heat and drain the broccoli in a colander set in the sink. Be careful of the steam. Rinse under cold running water. Set aside to drain.
• Heat the oil in a medium skillet over medium heat. Add onions, garlic, 1 teaspoon of the spice mix, the parsley, basil, 1/4 teaspoon of the remaining salt, pepper, and veggie crumbles, and cook, stirring, until the onions start to brown, about 8 minutes.
• In a large bowl, whisk together eggs, milk, the remaining 11/2 teaspoons of spice mix, and remaining 1/2 teaspoon of salt. Add Parmesan cheese and whisk vigorously to combine.
• Spread the cooked spaghetti evenly in a casserole dish.
• Pour the veggie crumble mixture over the spaghetti and toss with a fork to mix.
• Place the blanched broccoli on top of the spaghetti.
• Pour the egg mixture over the spaghetti.
• Sprinkle the spaghetti all over with the mozzarella cheese and bake it in the oven until golden brown, about 20-25 minutes.
• Using pot holders, remove the casserole dish from oven and let it rest for 5 minutes before serving.
• For spice mix:.
• Place all the ingredients in a mixing bowl.
• Stir well to combine.
• Store in an airtight container for up to 3 months.
• Yields about ¾ cup.

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.