Spasagne Or Spaghetti Pie Recipes

Steps:

• Cook spaghetti in water with 2 teaspoons salt and 1 tablespoon oil until tender but still firm. Drain. Add eggs, Parmesan cheese, and butter. Mix and shape into a crust in a greased 10-inch pie plate or springform pan.
• Spread cottage cheese over crust. Preheat oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook and stir the beef, onion, and green pepper until beef is thoroughly browned. Mix in tomatoes, tomato paste, sugar, oregano, 1/2 teaspoon salt, and garlic powder. Spread mixture over cottage cheese.
• Bake uncovered in preheated oven for 30 minutes.
• Sprinkle with mozzarella cheese and bake 5 to 10 minutes more, until cheese is bubbly and beginning to brown.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-3-inch cake pan with cooking spray.
• Bring a large pot of salted water to a boil. Add the spaghetti and cook for 3 to 4 minutes less than the package recommends, so that it is very al dente. Drain and reserve.
• In a large skillet over medium-high heat, brown the beef, 5 to 8 minutes; season with salt and pepper. Transfer the beef to a paper towel-lined plate to drain. Wipe the skillet clean with a paper towel. Heat the olive oil in the skillet over medium heat and saute the onions until translucent, 4 to 5 minutes. Set aside.
• In a large bowl, whisk together the marinara, ricotta, parsley, eggs, 1/2 cup of the Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Add the cooked spaghetti, beef and onions and toss to evenly coat. Transfer to the prepared pan, top with the mozzarella and sprinkle with the remaining 2 tablespoons Parmesan.
• Bake until the cheese is bubbling and golden brown, 25 to 30 minutes. Let rest for 5 minutes, then cut into wedges and serve.

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:

• Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally., In a small bowl, mix cream cheese and sour cream until blended; stir in green onions. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese., Bake, covered, at 350° for 25 minutes. Uncover; bake until cheese is bubbly, 5-10 minutes longer.

Steps:

• Cook spaghetti al dente , drain.
• stir butter into hot noodles.
• stir in Parmesan cheese and eggs.
• Use mixture to form crust on bottom of two buttered pie tins or one 9x13 buttered casserole dish.
• Cook brown meat and onions until meat is browned. Drain.
• Add tomatoes, tomato paste, suger, and garlic. (plus any other spices you would like for taste).
• heat.
• Spread cottage cheese over spaghetti crust.
• top with meat mixture.
• Sprinkle grated cheese on top.
• Bake covered for 35-40 minute at 350. ( if you want to freeze to eat for a later date, just skip baking, wrap with aluminum foil and freeze. when ready to cook, thaw first and then follow baking directions).
• Remove foil and bake 5 more minutes or until cheese is lightly browned.

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a small nonstick skillet, saute sausage for 3-4 minutes or until browned; stir in spaghetti sauce. , In a small bowl, combine ricotta cheese and 1 egg white; set aside. Drain spaghetti; add Parmesan cheese and remaining egg whites. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. Spoon ricotta mixture into crust. Top with sausage mixture. , Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted and filling is heated through. Let stand for 5 minutes before slicing.

Steps:

• Preheat oven to 350 degrees.
• Cook spaghetti al dente according to package directions. Rinse under cold water and drain. Place in large mixing bowl.
• In another mixing bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, white pepper, garlic, salt, and half the Parmesan cheese.
• Add above cheese mixture to the spaghetti. Using hands, mix gently until spaghetti is evenly coated with mixture.
• Rub a 9x13 glass baking dish with the olive oil.
• Gently place spaghetti mixture into prepared dish. Top with remaining Parmesan cheese.
• Cover dish with aluminum foil and bake at 350 degrees in pre-heated oven for 30 minutes.
• Remove from oven, remove foil and place dish on cooling rack for 10 minutes.
• Cut into six-eight squares and top with meat sauce below, or your favorite meat or marinara sauce.
• Meat Sauce.: Heat a heavy saucepan on medium heat for five minutes.
• Add ground beef and stir to break up clumps. Cook till meat is browned well. Drain meat and set aside.
• Add onions and garlic to saucepan and cook over medium heat for about five minutes, or until softened.
• Return reserved meat to pan, along with spaghetti sauce, salt, oregano, basil, sugar, red wine and romano cheese. Stir well to combine.
• Bring mixture to a simmer and cook uncovered for 30 minutes.
• Adjust seasoning with additional salt and pepper to taste.

Steps:

• Cook spaghetti according to package directions; drain and place in bowl. Add the butter, eggs and Parmesan cheese; mix well. , Spread over the bottom and up the sides of a greased 10-in. deep-dish pie plate. Spoon cottage cheese into crust; set aside. , In a large skillet, cook the beef, onion and red pepper over medium heat until meat is no longer pink; drain. , Stir in the tomatoes, tomato paste, sugar, oregano and garlic salt. Spoon over cottage cheese. Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese; bake for 5 minutes or until cheese is melted. Cut into wedges.

Steps:

• In a large saucepan saute all the ingredients separately.
• I start with garlic as it flavours the oil and add the carrot and celery (chopped) to the garlic after 30 seconds then fry until the garlic is just turning.
• Drain with a slotted spoon into a dish or Pyrex jug.
• Then the onion. Until brown.
• Then the meat, make sure it's not swimming in blood or juice.
• When yo cab no longer see pink in the meat and it's broken up add everything else you just sauteed and mix together.
• Sprinkle flour and mix inches.
• Add the wet stuff, the tomato the tomato paste and the red wine.
• don't add the mushrooms yet.
• sir, bubble it up them simmer it for 30 minutes.
• while it's simmering make the cheese sauce - make a roux and add some cheese make as much as you think to have three cups or thereabouts.
• Oven on at 350 and water on for the spaghetti (can use any of the spindle based pastas).
• Once the water is rolling add salt and spahetti and cook until the pasta is soft, no more.
• Drain the spaghetti and add some butter to make it non-stick.
• Get your dish of choice - rectangular is best.
• Layer the 3 parts starting with spaghetti then meat sauce then cheese sauce. Top with some shr2edded cheese and place in oven for 45 minutes.
• Serve with garlic bread and salad.
• Excellent after being refrigerated and nuked.