Debs 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 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.

Steps:

• Heat oven to 425 degrees F. Butter a 9-inch springform pan and wrap the outside tightly in aluminum foil. Place on a baking sheet.
• Chop pancetta into 1/2-inch cubes and saute over medium heat until well browned. Remove with slotted spoon and drain on paper towels.
• Bring a large pot of well-salted water to a boil. Boil the broccoli rabe for 1 to 2 minutes in the salted water until it has some give. Fish it out with a large slotted spoon and drain. Set aside.
• Now add the spaghetti to your boiling water and cook until 2 minutes shy of done, so very al dente. While the pasta cooks, use a towel to squeeze all excess moisture from the broccoli rabe. Separate out 1 cup of broccoli rabe and chop it finely. (Reserve the remainder for another use.)
• Drain the pasta well and let cool slightly.
• In large bowl, whisk eggs, yolks, milk, salt, pepper and all but 1/2 cup of cheese together. Add the spaghetti, chopped broccoli rabe and pancetta and toss to combine. Pour mixture into the prepared springform. Sprinkle last 1/2 cup cheese on top.
• Bake 35 to 40 minutes, until bronzed and the center is set. The best way to check is to tip your pan to the side and make sure no loose custard runs out. If it does, bake it for 5 minutes more. If the top of your pie browns too quickly before the center is set, cover it with foil for the remaining cooking time.
• Remove from the oven and let cool on a rack for 5 minutes before removing the foil, cutting around springform to loosen and releasing the pie onto a serving plate. Serve in wedges.

Steps:

• Cook spaghetti, drain; rinse with hot water.
• Heat oven to 350 degrees.
• Grease a 10 inch pie pan or 9 inch square pan.
• Combine cooked spaghetti, eggs, and parmesan cheese; toss lightly.
• Place in greased pan and press evenly over bottom and up sides of pan to form crust.
• Set aside.
• In large skillet, brown ground beef with onion until beef is cooked.
• Drain.
• Stir in spaghetti sauce and corn.
• Spoon evenly over crust.
• Top with green pepper rings and sprinkle with parmesan cheese.
• Bake at 350 degrees for 25 to 30 minutes.
• Let stand 5 minutes before serving.

Steps:

• Heat over to 350 degrees.
• Boil water and cook spaghetti as specified on package.
• Cook beef until done. (Season with Garlic Seasoning as preferred.).
• In a large mixing bowl add 1 cup mozzarella cheese, half of the Romano cheese, 3/4 of the Parmesan cheese, Ricotta cheese, and eggs. Mix together throughly. (Season with Garlic Seasoning as preferred.).
• Drain spaghetti and add to large mixing bowl.
• Mix spaghetti and cheese mixture throughly.
• Grease a large cooking pan and add spaghetti cheese mixture.
• Spread mixture to coat bottom.
• Spread ground beef on top of spaghetti mixture.
• Spread marinara sauce on top of spaghetti/beef mixture.
• Sprinkle additional mozzarella and Romano cheeses on top of mixture.
• Bake for 25 minutes.
• Let sit for 5 minutes to cool.
• Serve to your family sprinkled with left over Parmesan cheese!