CHEESY SPAGHETTI PIE WITH MEAT SAUCE
Think of this pie as a vehicle for leftovers or those stray vegetables you have in your fridge! You could add cooked mushrooms or frozen peas or leftover cooked sausage or chicken. We use spaghetti here, but any long shape of pasta will work just as well.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
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.
CHERRY CHEESE PIE I
Cream cheese and whipped topping folded together make this no-bake pie light and fluffy. This is a quick and easy dessert. For endless variations, use any flavor of pie filling as a topping! This recipe can be doubled for a 9x13 inch pan.
Provided by SNOWPOET
Categories Desserts Pies No-Bake Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 5
Steps:
- In a medium mixing bowl, beat together softened cream cheese and sugar until light and fluffy. Fold in whipped topping and blend until mixture is smooth. Spread into graham cracker crust and spoon pie filling over top. Cover with plastic wrap and chill 2 hours before serving.
Nutrition Facts : Calories 420.9 calories, Carbohydrate 55.5 g, Cholesterol 30.8 mg, Fat 21.1 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 11.6 g, Sodium 250.8 mg, Sugar 26.9 g
IMPOSSIBLY EASY CHEESY CHILE PIE
Make a savory dinner pie with the flavor of chiles rellenos (cheese-stuffed mild green chiles) but with only 10 minutes prep.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle chiles, cheese and cilantro in pie plate.
- In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour into pie plate.
- Bake 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with salsa.
Nutrition Facts : Calories 290, Carbohydrate 14 g, Cholesterol 150 mg, Fat 1 1/2, Fiber 0 g, Protein 16 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 6 g, TransFat 1/2 g
CHEESECAKE PIE
"A FRIEND gave me this recipe, and I love it so much! The secret is in the baking-I just let it barely show little bubbles on the surface before I take it out of the oven. You don't want cheesecake to bake too long."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine cracker crumbs and butter. Firmly press onto the bottom and up the sides of a 9-in. pie plate. Cover and refrigerate for 30 minutes. , In a large bowl, beat the cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla and lemon zest just until blended. Pour into prepared crust. , Bake at 325° for 20-25 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla; spread carefully over pie. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. Garnish with mint and lemon zest if desired. Refrigerate leftovers.
Nutrition Facts :
EASY-TO-SCALE CHEESY FISH PIE WITH KALE
Double the ingredients in this easy fish pie if you need to feed four, or quadruple for eight. This comforting dinner is perfect for midweek, and adaptable for any situation
Provided by Anna Glover
Categories Dinner, Fish Course, Main course, Supper
Time 55m
Number Of Ingredients 12
Steps:
- Tip the potatoes into a pan, cover with hot water from the kettle and add a pinch of salt. Simmer for 15-20 mins until tender, then drain and leave to steam-dry.
- Meanwhile, warm the butter in a heavy-based pan over a low heat. Add the flour and stir until you have a paste. Gradually whisk in 200ml milk until you have a thick white sauce. Simmer for 3-4 mins, stirring. Season, then stir in the mustard and half the cheese, and continue to stir until the cheese has melted. Fold in the fish, peas and kale, and cook for 8 mins more, or until the kale wilts, the fish is just cooked and the prawns are starting to turn pink.
- Heat the grill to medium-high. Mash the potatoes with the spring onion and 1 tbsp milk. Fold in the remaining cheese and season well.
- Tip the filling into a heatproof dish and spoon the cheesy mash on top, swirling it with a fork until the filling is completely covered. Sprinkle over the parmesan and grill for 10-15 mins until the pie is golden and bubbling. Serve with a green salad, if you like. Uncooked pie, well covered in the dish, will keep in the freezer for up to three months.
Nutrition Facts : Calories 634 calories, Fat 37 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 1.7 milligram of sodium
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CHEESY VEGETABLE PIE (WITH PUFF PASTRY) - EASY CHEESY …
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5/5 (7)Total Time 1 hrCategory Main MealsCalories 649 per serving
- Heat a dash of oil in a large frying pan, and add the diced carrot, onion, peas, and sweetcorn. Cook over a medium heat for around 10 minutes, until any excess water from the frozen veg has cooked off, and the carrot is beginning to soften. Add the mushrooms, garlic, and asparagus, and cook for a further 5 minutes. Then add the cannellini beans, and mix to combine.
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- Combine the cheese sauce with the cooked vegetables, transfer to a suitable baking dish (mine measured 8 x 8 inches), and set aside to cool for 10 minutes or so. Turn the oven to 190°C (Gas Mark 5 / 375°F) to begin heating up.
- Cut a piece of ready-rolled puff pastry to fit the top of your baking dish (you can roll it out a little thinner if needed), with at least an inch excess all the way round. When the vegetable mixture has cooled a little, place the pastry on top, draping it over the edges of the baking dish. It's ideal if it's not sitting directly on top of the vegetables (but it doesn't matter too much). Cut a ventilation hole in the centre of the pastry, and crimp tightly around the edges of the baking dish with a fork. Pulling downwards, to ensure it's sealed thoroughly, tear away any excess pastry. You can use the scraps to create a design for the top of your pie, if you like (I made a few simple leaf shapes) - just place them on top. Lightly brush the top of the pie with milk, and sprinkle on a small amount of finely grated parmesan.
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