Lindas Spaghetti Pie Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain thoroughly.
• Preheat the oven to 350 degrees F (175 degrees C). Thoroughly butter a 9x13-inch baking pan.
• Layer 1/2 the cooked spaghetti into the bottom of the prepared pan. Sprinkle 1/2 the cracker crumbs, 1/2 the Parmesan cheese, 1/2 the parsley, 1/2 the minced onion, and 1/2 the garlic salt on top. Pour in 1/2 of the melted butter. Repeat with remaining spaghetti, cracker crumbs, Parmesan cheese, parsley, minced onion, garlic salt, and butter.
• Mix milk and eggs together in a bowl. Pour over the spaghetti mixture.
• Bake in the preheated oven until set, about 30 minutes. Cut pie in squares.

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:

• 2 (9-inch) deep dish pie pans.
• Preheat oven to 350.
• Boil spaghetti according to pkg directions. Drain, and set aside.
• Brown the meat, and IF you are using canned or jarred spaghetti sauce, add onion, Italian seasoning, and basil to the beef mixture.
• If you are using your own homemade sauce, it will already have enough spices in it to your taste.
• Add salt and pepper, to taste. Set aside.
• Beat 2 eggs, and mix in with spaghetti.
• Add Parmesan cheese, and mix well. Set aside.
• Spray pie pans with non-stick cooking spray.
• Layer each pie pan, making a well in the middle, with a thin layer of spaghetti on the bottom, and bringing spaghetti up the sides to make a pie crust.
• You may, or may not have spaghetti left over, depending on how big your pie plates are. Set aside.
• Beat 2 eggs, add Ricotta and parsley. Mix well.
• Layer a layer of spaghetti, a layer of ricotta, a layer of meat, and a layer of sauce.
• Cover with Mozzarella cheese.
• Bake for 25-30 mins., or until cheese is bubbly, and all is nice and hot.
• Serve with garlic bread or sticks, and a salad, and you have a delicious meal!

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:

• In a lg. frying pan cook the onion until almost done.
• Add beef and stir, cooking until meat is cooked through.
• Add a sprinkling of salt, pepper, and garlic powder over the top of the mixture.
• Spoon mixture into a 9x13" baking pan.
• Top with the 1 can of whole kernel corn, spreading across the meat mixture, then add the 2 cans of cream style corn.
• Cook and mash the potatoes until smooth.
• Add the mashed potatoes over the top of the casserole.
• Dot with pats of butter all over the top.
• Put in a 350F oven, and bake for 30 minutes or until top is lightly brown.

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°.
• 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.

Steps:

• 1. While spaghetti is cooking in boiling,salted water, saute' chopped vegetables in olive oil in large skillet. Stir into the skillet of veggies, the can of undrained diced tomatoes and dry seasonings. Don't overcook the veggies because they will cook more in oven. Add the raw ground beef to the skillet of veggies and tomatoes and cook until no longer pink.
• 2. When spaghetti is el dente', rinse in cold water.
• 3. To get ready for the oven, layer your casserole by first placing half the spaghetti in bottom of large glass casserole dish. Scoop half the meat/veggie mixture over the top of spaghetti. Sprinkle 1 cup of the shredded cheese over it. Repeat this layer again - spaghetti, meat mixture, cheese.
• 4. Mix the can of soup and 1/2 cup of water together until thoroughly blended and the pour it over top of your casserole. Add parmesan cheese to top.
• 5. Bake in 350 oven, covered for 15 minutes. Uncover and bake another 20 minutes.