Vinnys Spaghetti Pie Recipes

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SPAGHETTI PIE I

The crust is made from spaghetti and then layered with cheeses, meat and sauce. Mm, mm!

Provided by Cathy

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 19



Spaghetti Pie I image

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.

Nutrition Facts : Calories 524.5 calories, Carbohydrate 31.9 g, Cholesterol 144.5 mg, Fat 30.9 g, Fiber 2.9 g, Protein 29.6 g, SaturatedFat 12.8 g, Sodium 1587.3 mg, Sugar 7 g

6 ounces spaghetti
2 ½ quarts boiling water
1 tablespoon vegetable oil
2 teaspoons salt
2 eggs
⅓ cup grated Parmesan cheese
2 tablespoons butter, softened
1 cup cottage cheese
1 tablespoon vegetable oil
1 pound lean ground beef
1 onion, chopped
¼ cup chopped green bell pepper
1 cup chopped tomatoes
6 ounces tomato paste
1 teaspoon white sugar
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon garlic powder
2 ounces shredded mozzarella cheese

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



Spaghetti Pie image

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

6 ounces uncooked spaghetti
1 pound lean ground beef (90% lean)
1/2 cup finely chopped onion
1/4 cup chopped green pepper
1 cup undrained canned diced tomatoes
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon sugar
2 large egg whites, lightly beaten
1 tablespoon butter, melted
1/4 cup grated Parmesan cheese
1 cup (8 ounces) 2% cottage cheese
1/2 cup shredded part-skim mozzarella cheese

PENNY'S LEFTOVER SPAGHETTI PIE

Leftover sauce and spaghetti? No problem! Nobody complains about leftovers in my house. This will not last! I use the pre-shredded Italian cheese mix from the grocery for an easy prep.

Provided by Penny Stettinius

Categories     Savory Pies

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8



Penny's Leftover Spaghetti Pie image

Steps:

  • Preheat the oven to 350 degrees.
  • Grease a casserole dish with olive oil.
  • Toss the pasta with 2 beaten aggs and the 2 cups of shredded cheese.
  • Add the salt and pepper and mix well.
  • Place the pasta in the casserole evenly.
  • Spread the sauce evenly on top of the noodles.
  • Top with the Parmesan and sprinkle with the dried herbs.
  • Place the casserole on a baking sheet if it's in danger of bubbling over the top.
  • Place in oven and cook for 40 minutes, or until the dish is hot and bubbling and Parmesan is slightly browning.

2 cups spaghetti noodles, cooked
4 cups spaghetti sauce
2 cups cheese, shredded
2 eggs, lightly beaten
1 cup parmesan cheese, grated
kosher salt & freshly ground black pepper
1 teaspoon dried Italian herb seasoning
olive oil

SPAGHETTI PIE

Provided by Catherine McCord

Categories     Chicken     Pasta     Kid-Friendly     Quick & Easy     Dinner     Lunch     Weelicious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 6

Number Of Ingredients 12



Spaghetti Pie image

Steps:

  • Preheat oven to 350 degrees.
  • Place the cooked spaghetti in a bowl and coat with 1 tbsp of olive oil.
  • Combine the eggs and 1/4 cup of Parmesan cheese in a bowl. Add mixture to the spaghetti and mix.
  • Place the spaghetti mixture into a greased deep-dish pie plate and spread to make a "pie crust".
  • Heat 1 Tbsp of oil in a sauté pan over medium heat and cook the ground turkey, salt, garlic and onion powder for 5 minutes or until the meat is cooked through.
  • Pour the marinara sauce over the meat and stir to combine.
  • In a bowl stir the Ricotta cheese, the remaining 1/4 cup of Parmesan cheese and Italian herbs to combine.
  • Spread the Ricotta/Parmesan cheese mixture over the pasta, then layer the marinara mixture and finally, top with 1 cup of mozzarella.
  • Place dish on a sheet pan and bake for 30 minutes.
  • Cool, cut into wedges and serve.

8 ounces spaghetti, cooked (about 1/2 a package)
2 large eggs, whisked
1/2 cup parmesan cheese, divided
1 pound ground turkey (you could also use ground beef or chicken)
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 cups weelicious tomato sauce
1 cup ricotta cheese
1/2 teaspoon italian herbs
1 cup mozzarella cheese, grated

SPAGHETTI PIE

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 36



Spaghetti Pie image

Steps:

  • Bring a large pot of water to a boil over high heat. Add salt and spaghetti and stir to combine. Return to a boil, reduce heat to a low boil and cook until al dente, about 10 minutes. Drain spaghetti in colander. Return to the pot and toss with 2 teaspoons olive oil and set aside.
  • Preheat the oven to 375 degrees F. Lightly grease a 2-quart casserole dish with the remaining olive oil and set aside.
  • In a large mixing bowl combine the spaghetti, pasta sauce, bell pepper, garlic, Essence, Italian seasoning, crushed red pepper, and mozzarella and toss to mix well. If desired, also add chopped black olives and mushrooms, and mix to combine.
  • In a separate bowl, whisk the eggs and milk. Transfer the spaghetti mixture to the prepared dish and pour the egg mixture over the top. Arrange the sliced pepperoni in an even layer over the top, and sprinkle with Parmesan.
  • Bake until bubbly and golden brown on top, 20 to 25 minutes. Remove from the oven and let sit for 5 minutes before serving.
  • In a medium, heavy pot, heat the oil over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes.
  • Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomatoes, tomato paste, water, and sugar to the pot and stir well. Bring to a simmer over medium-high heat.
  • Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a heavy wooden spoon.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

1 teaspoon salt
1/2 pound dried spaghetti
2 teaspoons olive oil, plus 1 tablespoon
1 cup Basic Red Sauce, or store-bought pasta sauce, recipe follows
1/2 cup chopped green bell pepper
2 teaspoons minced garlic
1 teaspoon Essence, recipe follows
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
1 1/2 cups cubed mozzarella (4 ounces)
1/2 cup chopped black olives, optional
4 ounces button mushrooms, wiped clean and thinly sliced, optional
4 large eggs
1/2 cup whole milk
3/4 cup sliced pepperoni
1/2 cup grated Parmesan
1 tablespoons olive oil
3/4 cup chopped yellow onions (1 medium yellow onion)
1/2 teaspoon minced garlic (2 cloves garlic)
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon ground black pepper
1 (28-ounce) can whole peeled tomatoes
1 (15-ounce) can tomato sauce
4 1/2 teaspoons tomato paste
1 cup water
1/2 teaspoon sugar
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

VINNY'S SPAGHETTI PIE - SARA'S SECRETS

I saw this being made on Sara's Secrets. I have made some modifications to the pie as I thought the pie was bit dry without the extra toppings. I make extra spaghetti so I have leftovers to make this pie.

Provided by bmcnichol

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11



Vinny's Spaghetti Pie - Sara's Secrets image

Steps:

  • Whisk together the milk, Parmesan, salt, pepper, parsley, and eggs.
  • Heat a large skillet over medium heat and add a little olive oil. Add the garlic and cook, stirring, until fragrant. Add the leftover spaghetti; pour egg mixture over top, and cook, without stirring, until the bottom is browned, about 5 minutes.
  • To flip the pie, set a plate the size of the skillet on top. Invert the skillet so the pie falls on to the plate. Invert the pie onto another plate, cooked-side up. Return the skillet to the medium-high heat, add a little more oil, and slip in the pie. Continue cooking until the bottom is browned, about 5 minutes more.
  • Add spaghetti sauce and mozzarella cheese to pie and cover with lid. Heat until cheese melts, about 3 minutes.
  • Transfer the pie to a plate, cut into wedges, and serve.

Nutrition Facts : Calories 210.6, Fat 8.4, SaturatedFat 3.4, Cholesterol 221.3, Sodium 471.9, Carbohydrate 19.8, Fiber 1.1, Sugar 0.8, Protein 13

1/2 cup milk
1/4 cup parmesan cheese
1/2 teaspoon fine salt
1/2 teaspoon fresh ground black pepper
1 pinch freshly chopped fresh parsley leaves
4 eggs
olive oil, as needed
1/4 garlic clove, cut into razor thin slices
1/2 lb leftover cooked spaghetti, with sauce on it
spaghetti sauce, for topping of pie
mozzarella cheese, for topping of pie

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