Italian Baked Spaghetti Pie Recipes

Steps:

• Cook Spaghetti as directed on package; drain. Place in large bowl. Add eggs and Grated Parmesan Cheese; mix lightly. Press onto bottom and up side of 10-inch pie plate sprayed with cooking spray.
• Heat oven to 350°F. Melt butter in large skillet on medium heat. Add peppers and onions; cook and stir 2 to 3 min. or until crisp-tender. Remove from heat. Stir in sour cream; spoon into spaghetti shell.
• Remove casings from sausage if necessary. Cook sausage in large nonstick skillet until done, stirring frequently. Add Herb-Spice Mix, tomato paste and water; stir. Simmer on medium-low heat 10 min., stirring occasionally. Spoon over sour cream mixture.
• Bake 25 min. Top with mozzarella; bake 5 to 10 min. or until melted.

Steps:

• Cook spaghetti according to package directions; drain.
• Meanwhile, preheat oven to 350 degrees F.
• Grease 9-inch glass pie plate.
• In large bowl, with fork, beat eggs.
• Stir ricotta and Parmesan cheese until blended.
• Add spaghetti to ricotta mixture and stir until well coated.
• Transfer spaghetti mixture to prepared pie plate; top with marinara sauce.
• Sprinkle with mozzarella and remaining Romano cheese.
• Bake pie 25 minutes.
• Remove from oven and let stand 10 minutes for easier serving.
• Cut into wedges to serve.

Steps:

• Cut spaghetti into aproximately 3" to 4" pieces.
• Beat eggs in a large bowl, add spaghett into and mix well, add parmesan cheese and blend all.
• Grease a glass 8" x 11" baking dish. Layer 1/2 of mixture on bottom, layer 1/2 of mozzarella cheese on top, layer rest of spaghetti and top with balance of mozzarella.
• Bake, uncovered, in preheated 325 degree oven for 40 minutes.
• Remove, slice into squares. As you serve top with 1-2 cups sauce, and sprinkle a little green or parmesan cheese on top to garnish. Reheat for lunch tomorrow.

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:

• Cook spaghetti according to package directions.
• While spaghetti is still warm, stir in parmesan cheese, egg, and margarine in a large bowl.
• Pour into well greased 10 inch pie plate and pat mixture up and around sides with a spoon to form a crust.
• Spoon cottage cheese over spaghetti crust.
• In a skillet, brown ground meat, sausage, and onion, then drain off fat and add tomato sauce and seasonings.
• Simmer 10 minutes, stirring occasionally.
• Spoon meat mixture over the cottage cheese.
• Bake at 350 degrees for 30 minutes.
• Arrange mozzarella on top and return to oven just until cheese melts.

Steps:

• Preheat oven to 475 degrees F.
• Boil spaghetti until Al Dente drain and set aside.
• Mix ricotta, milk and eggs together in a small bowl; add to spaghetti and stir together.
• Spray a 13 x 9-inch baking pan and press spaghetti mixture into it until compact and even.
• Cook ground beef, sausage, and garlic in a large skillet.
• Drain fat, removing as much as possible.
• Stir in spaghetti sauce.
• Spread evenly over spaghetti base in pan.
• Layer slices of Provolone over meat mixture, then add the grated Romano on top of that.
• Bake 20 minutes.

Steps:

• Pre-heat oven, or toaster oven, to 350 degrees.
• Remove sausage from casings, crumble and brown in a frying pan until cooked through. Drain all oil from the sausage.
• Mix the jar sauce with the sour cream. Ladle 1/4 cup of the sauce into the bottom of a 8x8, 9x9 or 10x10 baking dish. Top with 2 tsp of the fresh grated parmesan.
• Meanwhile, cook spaghetti according to package directions, drain and toss with sausage, red pepper flakes, the remaining spaghetti sauce, 1/4 cup of the Parmesan cheese and 1/2 cup of the Italian cheese blend.
• Place the spaghetti mixture on top of the sauce in the baking dish. Place the cheese mixture on top of the spaghetti.
• Finish off with remaining cheese mixture on top.
• Place baking dish in the oven for 20-25 minutes. Allow to cool for 10 minutes before serving with a crusty bread.
• NOTE: The larger the dish you use, the thinner your recipe becomes in height. An 8x8 baking dish will yield a 3in high pie, whereas a 10x10 dish will yield a 2 inch high pie. You can also make this recipe with leftover spaghetti from a previous meal. Simply make sauce with the sour cream and mix with your spaghetti as in STEPS 3 & 4. Top off as in STEP 6 and bake as directed in STEP 7.